Homemade Kamaboko to make Overseas

• 300 grams White fish
• 2 to 3% of the fish content, Salt
• 1 Egg white

1. Remove the skin and bones from the white fish and chop into small pieces.
2. Soak in cold water and mix to remove any scum.
3. Repeat twice.
4. Wrap the fish in muslin or cloth and drain excess water.
5. Measure its weight.
6. Grind in a food processor.
7. If you have a mortal and pestle, use it to grind it again.
8. Form into kamaboko logs.
9. Leave at room temperature for 1 hour.
10. Make sure the surface dries out.
11. I used a hair dryer.
12. Steam in boiling water for 20 minutes over medium heat.
13. When it's steamed, transfer into cold water and let it cool.

white fish, fish, egg

Taken from cookpad.com/us/recipes/171851-homemade-kamaboko-to-make-overseas (may not work)