Ingredients:
+ 200g hireko fish

+ 50g catfish

+ 100g seaweed

+ 2 fresh lemongrass stalks

+ 1 teaspoon minced garlic, 1 teaspoon minced onion, 1/2 teaspoon pepper, 1 teaspoon lemon juice, 1 tablespoon cooking oil, 1/2 tablespoon white wine, 1 teaspoon LISA soy sauce, 1/2 teaspoon merin sugar, 2 teaspoons Aji-ngon seasoning powder, 1/2 teaspoon MSG, 1/2 teaspoon sugar, 1/2 teaspoon salt.

+ White rice

Implementation:
+ Leave 50g hireko fish, grind it to mix with catfish.

+ Marinate the rest with LISA soy sauce, merin sugar, lemon juice and 1 teaspoon of Aji-ngon seasoning powder, let it soak

- Add pepper and 1/2 teaspoon of Aji-ngon seasoning powder to the mixture of catfish and ground fish, mix well. Spread the hireko fillet out, spread the catfish filling in the middle, roll it tightly and then skewer each roll on the lemongrass. Grill or fry in a pan with a little oil

- Wash and soak the seaweed several times to clean and reduce the fishy smell, then quickly blanch it in boiling water. Heat the pan, add oil and saute the onion and garlic. Drop the seaweed in and stir-fry quickly, season with salt, sugar, MSG, then pour in white wine, stir and turn off the heat

- Arrange the fish on a plate. Serve with stir-fried seaweed and white rice or sushi rice.

Tips: Hireko is a type of Japanese fish, often sold in pre-filled fillets, can be bought at supermarkets or stores selling Japanese products. Merin is liquid sugar, available at baking supply stores.