Fish Tofu
Make a real fish tofu that actually contains fish meat
Ingredients
Basa fish
250g
Egg white
45g
White pepper powder
2/3 small spoon
Sugar
1.5g
Salt
5g
Scallion-ginger water
30g
Tapioca starch
40g
Instructions
1
Step 1
One piece of basa fish, 250g. Remove the fish tendon in the middle and cut into small pieces.
2
Step 2
Place into a food processor. Add one egg white (40g), 2/3 small spoon of white pepper powder, 1.5g sugar, and 5g salt.
3
Step 3
Two scallion whites, one slice of ginger, add 50g water. Blend first then strain.
4
Step 4
Pass the blended fish paste through a sieve to filter out the sinews. Experience tip: this step can be done after adding tapioca starch to reduce cleanup.
5
Step 5
Mix scallion-ginger water and tapioca starch in a 1:1.2 ratio; I used 30g scallion-ginger water and 40g tapioca starch. For a chewier texture, add more tapioca starch and less scallion-ginger water.
6
Step 6
Add to the fish paste in batches and mix evenly with an immersion blender.
7
Step 7
Brush lard in the container, sieve the fish paste directly into the container, dip the back of a spoon in oil and smooth the surface.
8
Step 8
Once the water is boiling, steam over medium-high heat for 20 minutes. No need to cover with plastic wrap; the fish tofu will expand.
9
Step 9
Cut into pieces.
10
Step 10
Heat a little oil in a non-stick pan and pan-fry until all six sides turn golden. It will expand while frying and shrink after cooling.
11
Step 11
The finished fish tofu can be eaten directly with your favorite dipping sauce, or used in hot pot, stir-fries, or soups.
