FISH MEATBALL (KAMABOKO)


  • 1,10 lbs flounder or sole
  • 2 tablespoons of cornmeal
  • 1 teaspoon soy sauce
  • 1 teaspoon of granulated sugar
  • 1 teaspoon of salt
  • Oil for frying

Separate the fish bones. Finely chop or grind in the machine. Stir in the cornmeal, sugar, salt and soy sauce. Make small balls from the fish paste and fry in the hot oil to a pink color. Remove onto paper claws and serve hot.

 

ENJOY YOUR MEAL


 

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