How To Make Fish Siomai

By Mishell Malabaguio
 
Drum up interest in your existing food cart, or start a new trend by creating new menu or putting a twist on old products.
Take, for instance, the all-time favorite siomai: It doesn't always have to be made from pork. Using deboned fish meat can even make your siomai healthier.

Worrying about the taste? This recipe gives siomai an exciting new flavor. You can use milkfish, bidbid (giant herring, which is similar to milkfish), tilapia or labahita (sturgeon fish).

INGREDIENTS and approximate prices:

1 kg            Fish meat, flaked, P160/kg

1 pc            Egg, medium size, P5

2 packs        Molo wrapper (1.5?x1.5?), P33 per 60-pcs pack 

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