Homemade Fishcake

Ingredients:
500g Mackerel meat aka Ikan Tenggiri
3 tsp cornflour
1/4 tsp salt
1/4 tsp Ajinomoto (option)
1 tsp ground white pepper
1 cup iced cold water

Directions:

1. Put mackerel meat into the food processor & process until a smooth paste.
2. Then add little by little iced cold water, salt & pepper.  Blend them together till combine.  (Note: can add MSG if want to)
3. Then add cornflour & blend well to combine again.
4. Prepare the steamer pot & preheat square pan in the steam (lined with aluminum & coat will oil).  Put the smooth paste in the lined pan, press the paste to smoother the surface & apply oil on the top of the paste.
5. Steam the fish paste for 15 mins or till cook.
6. Remove the pan & reverted.  Cut the cooked fish paste into a rectangle shape.
7. Heat oil in the wok-fried the cut fishcake for 2 mins or it turns yellowish.  Drain on kitchen paper towel.  Store the fishcake in the freeze for future use.