Fishcake with Oio or Awa
Uncle says this recipe is the best one. I got this from the Hilo Women’s Country cookbook. They must have good cooks over in Hilo. When Uncle catches oio, I make fishcake, but first he has the harder job of skinning, then spooning the meat off the fish. I then go in with my hands and fingers and pick out any bones he may have missed. Uncle says he doesn’t mind the bits of bones. How can that be? I think it must be true that men are from Mars. Us Venusians want bone-less fishcake.
3 cups fish meat scraped or ground (awa or oio)
1 cup cornstarch
6 tsp salt
6 Tblsp sugar
1/2 tsp ajinomoto
3 1/2 cup fish stock or chicken broth or water
1/3 – 1/2 cup chopped ham, carrots, and green onion
Beat eggs. Add salt, sugar, ajinomoto and cornstarch. Add to fish meat gradually with fish stock. When all liquid is used and the mixture is smooth, add the chopped ham, carrots, green onions and mix well with a spoon. Fry in deep oil until lightly brown.
Option – can use peas, spam, lup cheong, etc.
I like to use my Fry Daddy to deep fry. Easy, fast.