The fish is cut into strips.

Carrots and seaweed are finely chopped.

Separate egg whites and egg yolks.

Pour the fish into the cup of the juicer and add the egg white and a little water. (If you don’t have that or similar product, you can use a food processor and run for a bit longer).

Process the fish into a paste.

Empty into a large bowl.

Add the carrots and seaweed, and mix well. (If you are going to be feeding to a child under the age of one year, do not add salt. If they are over one year old, you can add some salt.)

In a smaller glass bowl, brush some olive oil around the bottom.

Pour the freshly mixed fish paste and flatten it with a spoon.

Steam for eight minutes at high heat.

After eight minutes, open the lid and pour the egg yolk into the surface of the mud.

Cover and steam for another five minutes.

Slightly cool, gently flip the bowl over onto a cutting board to release the fish. Using a sharp knife, carefully slice. (For children, you can cut into smaller pieces than shown above)