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Cut the salmon into 1-inch chunks, discarding any errant Makes 14 to 16 cakes, to serve 8 to 10 bones you discover along the way.
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(Bevel-tipped tweezers, particularly the professional kind used for fish, will speed any bone removal.)
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3
To make the marinade, in a bowl, whisk together the sugar, baking powder, cornstarch, fish sauce, oil, egg whites, and pepper until blended.
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Add the salmon and mix well with a rubber spatula to coat thoroughly.
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Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
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6
Grind the salmon in 2 batches (or in 3 or 4 batches if you have only a small food processor): In a large-capacity food processor, finely chop half of the onion and garlic, stopping the machine as needed to scrape down the bowl.
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Add half of the salmon and process until a smooth, stiff, sticky paste forms, again stopping the machine as needed to scrape down the bowl.
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Pass a spatula through the paste; it should have a resilient, almost bouncy texture.
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9
Transfer the paste to a bowl.
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Repeat with the remaining onion, garlic, and salmon.
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11
Add the dill to the paste and mix well with the spatula.
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Fill the steamer pan half full with water and bring it to a rolling boil over high heat.
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While the water heats, cut out sixteen 4-inch squares of parchment paper and place them on the counter.
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14
Set a small, shallow bowl filled with water alongside.
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15
Using a spring-action 3-ounce ice-cream scoop, scoop up a heaping mound of paste and release it onto a paper square.
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16
(If you dont have an ice-cream scoop, use a 1/4-cup measuring cup to scoop and a rubber spatula to push the paste onto each paper square.)
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Dip the heel of one hand in the bowl of water and rub the mound of paste in a circular motion to flatten the top.
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Aim for a cake the size of an average burger, about 1/2 inch thick and 3 1/2 inches in diameter.
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Smooth the sides with wet fingers.
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The cake doesnt have to be perfectly round or flat.
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Repeat to make more cakes.
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22
You may steam the cakes in batches as you shape them or wait until you shape them all.
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When you are ready to steam, pick up the cakes by their paper squares and place them in the steamer tray, spacing them 1 inch apart.
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Place the tray in the steamer, cover, and steam each batch for 6 to 7 minutes, or until the cakes have puffed up and are lighter in color, the signs of doneness.
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Remove the steamer tray from the steamer pan and set aside to cool.
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26
(If you have 2 trays, have the other one ready for steaming.)
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Repeat the steaming until all the cakes are cooked and then let them cool completely.
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As the cakes cool, they deflate and their color brightens.
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(At this point, the cooled cakes can be double wrapped in plastic wrap or placed in an airtight container and refrigerated for up to 5 days or frozen for up to 3 months.
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30
Bring to room temperature before continuing.)
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31
Discard the paper squares from the cooled cakes.
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Now you must choose the second cooking method, which will crisp the cakes and deliver a golden brown finish.
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Each method has its advantages and all produce delicious cakes.
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34
For sheer ease, lightly coat the cakes with oil and broil in a toaster oven, turning them once, for about 15 minutes total.
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35
For a tasty charred edge, lightly coat the cakes with oil and grill over a medium-hot fire on a charcoal grill or medium-high heat on a gas grill, turning them once, for 6 to 8 minutes total.
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36
For the most authentic taste and the most evenly crisp exterior, blot excess moisture from the cakes with a paper towel, heat oil to a depth of 1 inch in a wok or Dutch oven to 350F, and deep-fry for 1 to 2 minutes.
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In each case, let the crisp cakes cool for 1 minute, then cut into 1/4-inch-thick slices and serve.
