Method

1. Scrape the fish meat from one piece of fillet. Add 2 tbsp water, ½ tsp salt and 1 tsp sugar, then blend the fish meat in a food processor till it forms a sticky paste. Finely dice the other piece of fillet.
2. Toast seaweed in a dry pan. Let it cool briefly and crush the seaweed. Alternatively, you can use seasoned roasted seaweed flakes.
3. Combine the fish paste, fish meat, seaweed, egg and vegetables in a mixing bowl. Add all the seasoning. Stir with a pair of chopsticks in one direction to combine all the ingredients.
4. Divide and shape into 8 fish cakes.
5. Pan fry the fish cakes in a lightly greased pan till golden and crispy.
6. Serve immediately with a light garden salad.

Recipe by Loh Wai Fong