Ingredients

• 1 pound oio (bonefish), scraped and cleaned of bones

• 1 large egg

• 4 stalks green onion, finely chopped

• 1 medium carrot, peeled, grated, optional

• 1/2-inch ginger, peeled, grated

• 1 teapoon salt

• 1 teaspoon coconut aminos

• 1/2 teaspoon sesame seed oil

• 1/2 teaspoon pepper

• 1/4 cup tapioca starch

• Ghee for frying

Directions

1. Gently mix all ingredients until combined, except for ghee.

2. Heat a pan on medium, melt about a teaspoon of ghee. I dropped these by the spoonful and flattened them a bit.

3. Cook about 3-4 minutes per side, until browned. I let them rest for about five minutes before eating (mainly because they were super hot).