Step 1: Wash and strain the fish fillet, then set aside.
Step 2: In a bowl mix the ingredients for the curing mix.
Step 3: In a cup, soak the TVP in 1/2 cup chilled water. Once it softens and absorbs the water, add the isolate and the carageenan. Mix them well and set aside.
Step 4: Also combine all the seasonings in a bowl and set aside.
Step 5: Next, blend the fish and the curing mixture, mixing them together until tacky. Then, add the extenders. Transfer this mixture into the bowl containing the seasonings and combine thoroughly.
Step 6: Add the egg to the mixture, combine thoroughly before adding the two starches. It is best to add the starches last to avoid having lumps.
Step 7: To make the patties slightly firm for easier molding, chill the mixture for 1 to 2 hours. In the meantime, you may start preparing the packaging materials.