How to Make Fish Kikiam, Chinese Squid Balls and Fish Crackers
Share
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.
- How to Make Spicy Dilis and Fish Balls
- Spicy Alimasag in Gata Pasta Recipe
- Breaded Tahong, Cheezy Fish Soup and Chuletas de Dalag Recipe
- How to Make Spicy Smoked Fish, Tinapa
- Sea Food Pasta Recipe, Shrimp and Crabmeat
- How to Make Burong Isda, Sauteed Fermented Fish With Rice
- Vangole Recipe, Clams
- Pasta Ala Mexicana Recipe
- How to Make Embutido Hamburger Patties and Pork/Beef Tapa
- Garlic Cilantro Pasta Recipe





