This is the last part of my training lecture on Fish Processing. Click the link to access the first part.

FISH KIKIAM

Ingredients
2 cups filleted/chopped fish
½ cup chopped shrimps
½ cup singkamas (in small cubes)
½ cup carrots
½ cup finely chopped kintsay
½ – ¾ tbsp. refined salt
1½ tsp. white pepper
3 tbsp. cornstarch
6 tbsp. flour
¼ tsp. monosodium glutamate (MSG)
oil for frying

Utensils and Equipment
chopping board
frying pan
knives turner
measuring cups and spoons strainer
mixing bowl stove
steamer

Packaging Materials
PP/PE bags (.003 thickness)

Procedure
1. Combine all ingredients and blend thoroughly.
2. Wrap the mixture in taope or panyu-panyoan and form into rolls [approximately 3 cm (1¼ inch) diameter and 14 cm (5½ inches) long].
3. Steam for ten (10) minutes, cool and drain.
4. Fry in vegetable oil until golden brown.