Ingredients
8 fl oz tilapia fish fillets
2 fl oz shrimp, (size 31-35)
4 cilantro
4 green onion
ginger, (3-4 thin slices, minced)
dried mandarin orange peel, (rehydrated, use about 1 square inch)
1⁄2 tsp white pepper
1 tsp chicken bouillon
1 tsp salt
1 tsp sugar
3 tbsp cornstarch
1 egg
5 tbsp water
1 tsp sesame oil
1 tsp olive oil
Preparation
Start by finely mincing the tilapia (2 oz). Beat it down with the blunt edge of a knife to flatten it. Repeat this to tenderize the fish.
Finely mince shrimp (0.20 oz). Beat it down with the blunt edge of a knife to flatten it. Repeat to tenderize the shrimp.
With the blunt side of a knife, spatula, paddle, etc, mix the tilapia and shrimp together, and flatten it. Make sure to do this thoroughly.
Finely chop some cilantro (4 pieces), green onion (4 pieces). Mince about 1 square inch of a rehydrated dried orange peel, and 3-4 slices of ginger.
Mix salt (1 tsp), sugar (1 tsp), white pepper (0.50 tsp), chicken bouillon (1 tsp), egg (1), cornstarch (3 tbsp) in a bowl.
Add the fish paste and greens to the bowl, and mix thoroughly for 2-3 minutes. Add sesame oil (1 tsp), olive oil (1 tsp), mix for another 30 to 60 seconds.
This is a traditional technique. Take clumps of fish paste and slam it down on the bowl. This helps increase the pliability of the fish paste.
Cover and refrigerate for at least 30 minutes
