Method:
1. Wash beancurd sheets.
2. Scrap all the meat from 'beh ka' fish.
3. Add pepper, salt, sugar to taste and sprinkle some corn flour.
4. Chop chop chop, fold, chop chop chop, fold, chop chop chop, fold, chop chop chop until it becomes like a sticky dough (If its too sticky you can dab some salt water ( bowl - water + some salt ) then continue.
5. Spread the sticky fish paste dough onto the beancurd sheet, sandwich it with another beancurd sheet and
pan fry until golden.
6. Cool down and cook immediately or freeze it.
Notes:
1. I normally add these goodies into noodle soup
2. Variations :
a. you can also add some chopped carrots / parsley into the fish paste dough.
b. if you dont want to spread / sandwich it between bean curd sheets, you can roll the dough then cut / slice it. Dip into (egg + flour) batter then fry till golden like fish cake.
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