Ingredients:
500 g fish fillet with skin
1 teaspoon salt in 1 cup water
1 teaspoon cornflour (optional)
Method :
1. Lay fish flat on the counter, skin side down. Run a finger along
the fillet to determine the grain of the fish. It should feel
smooth with no flaky ridges.
2. Using a tablespoon, scrape hard on the flesh, following the
grain. Sprinkle the fillet occassionally with salted water.
Continue scaping until you have reached the skin. Discard
skin.
3. If you are using ikan parang, the bones will stay on the skin.
If using snapper, be careful to remove bone from the meat as you
scrape.
4. Whizz fish meat in a blender for 3 minutes. Or pound fish meat
in mortar and pestle.
5. Take out fish meat and place in a large mixing bowl. Moisten
your hands with salt water, lift up fish meat and whack it against
the bowl a few times until the fish meat forms a very soft ball.
Keep fish paste refrigerated and take it out only when you are
ready to cook
Tips:
Choose a firm textured fish like a red snapper, or ideally the ikan
parang or local mackeral. Ask the fishmonger to fillet the fish for
you leaving the skin. Again Carrefour's fish counter has ready
filleted snappers, ikan parang and batang.