Cut in tiny pieces the carrot, green onion, celery, onion. In a bowl put together the vegetables with some firm tofu, hake fillet, cut tiny (I use a hand blender), 1 egg ,1 tbs flour, 2 tbs fish sauce, 1 tsp soy sauce, 1 tsp powder garlic, pinch of salt (I think that’s depend of the kind of fish sauce you use). In a hot skillet, fry 1 tablespoon of the fish mixture until both side are golden brown.
For the dipping sauce, I use 1 tbs rice wine, ½ tbs rice vinager, 1 tbs soy sauce, 1 tsp sweet soy sauce, 1 tbs fish sauce, put all together in a pan, bring it to boil.
I saw the recipe from Reiner of the “Teriyaki zucchini and mushrooms”,(looks really tasty) but I had not Teriyaki sauce, instead, I used: 2 tbs sweet soy sauce, 1 tbs rice wine, 1 tsp rice vinegar, 1 tsp light brown sugar, stir fry the mushrooms sliced with 1 tbs corn oil, in a pan mix over medium heat the sauce ingredients until thick a little, put over the mushroom, reheat, add some toasted sesame seeds