Wash, pat dry fish fillets. Cut into smaller blocks for easier to handle if need.
In a heat safe bowl, mix all ingredients (except color) together.
Steam for 10 minutes or until fish can be flaked with fork.
Transfer the fish fillets into a clean bowl, use a fork, smasher or stick blender to smash and flake them. For the juice (from the steamed fish dish), strain out all the solid (onion) and reserve this fish juice.
With a wok or large sauce pan on low heat, add the flaked fish fillets and stir constantly.
Keep stirring and flaking to break all the clumps.
Dissolve color powder or food color with the preserved fish juice. Pour this juice into damp fish flake. Less for lighter pink or more for deeper hue.
Keep stirring and applying pressure to break up clumps so that flakes look finer. Adjust taste if need.
When the flakes become so fine and dry, you can now stop.
Let air cool at room temperature before storing.