140g Mackerel/ Batang flesh
Water & Salt Solution:
1 tbsp Cold Water
1/4 tsp Sea Salt
Dash of White Pepper
1/2 tsp Corn Flour
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1. Combine water & salt solution. Stir well and set aside.
2. Use a spoon, press on the flesh until it become a smooth paste.
3. Gradually add in half of the water & salt solution. Use a pair of chopsticks, stir in one direction and gradually add in the remaining water & salt solution. Then gather the fish paste and hit against the mixing bowl until the paste is springy. Cover with cling wrap and keep in the fridge. If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed.