I cheated. I use fish paste. Because it is the spicy version, I
use the whole egg. I know if it's that white otah, only use egg
whites, right?
Previously, even when I use fish paste, it turned out moist and the
paste were quite "loose", i.e. not firm. But now that I omit the
shrimps, the consistency is good.
Oh, and know what? I've mince the fish before but I use sole. I
think there is a difference, right? But we don't have mackerel
here. 
