Five-Colour Fish Cakes

Method

1. 1 Mix the pollock fillets with fish sauce and cornstarch for 10 minutes until the mixture becomes sticky and pliable.
2. 2 When pounded in a bowl placed on ice, the fish warms up, resulting in a firmer and less chewy fish paste.
3. 3 Cut carrots, winged beans, bell peppers, and wood ear mushrooms into 3 mm cubes and pat them dry.
4. 4 Mix the vegetables into the fish mixture along with the eggs, stirring gently so that the colors remain separate.
5. 5 Spread the meat mixture into a 2 cm thick layer on a tray and steam for 20 minutes. Let it cool completely before slicing.

With an appliance

• Pressure cooker 42 min

  Replace step 5: steam the fish cake tray at low pressure for 9 minutes, then quickly release the pressure and let it cool completely before cutting; steps 1–4 remain unchanged.