Congee-Broth Poached Fish Tofu with Lotus Root
Fish tofu and lotus root stuffed with smooth fish paste, simmered in congee broth; a seasonal summer dish.
Ingredients
congee broth
to taste
fish tofu
to taste
lotus root
to taste
fish paste
to taste
Instructions
1
Make the fish tofu
Skin the fish and scrape off the flesh. Add egg white and stir in one direction until the mixture becomes sticky, then deep-fry until the surface turns golden. Set aside.
2
Stuff the lotus root and finish the dish
Stuff the fish paste into the lotus root. Place it together with the fish tofu into the congee broth and cook. Once the broth comes to a gentle simmer, season to taste and serve.
