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Making Fish Paste at Home
Prep Time:
20 Minutes
Cook Time:
15 Minutes
Ready In:
10 Minutes
Ingredients:
Fish Paste (魚漿)

Preparation time: 20 minutes
Rapid cooking time: 15 minutes
1 lb. white fish (pollock)
1/2 cup arrowroot starch (can be substituted with tapioca starch or cornstarch)
Egg white from 2 eggs
3 ice cubes (about 1-inch square)
1 teaspoon salt
1/2 teaspoon white pepper
Cut up the fish into 1/2-inch cubes. Put all the ingredients except for the ice cubes in a food processor and blend for about two minutes or until smooth. Then add the ice cubes and continue to blend for another three minutes or so. The paste should be very thick with a lot of elasticity. The finished paste should be very smooth with no solid pieces of fish. Scoop the paste into a bowl and refrigerate for about an hour before using.
Ham Fish Balls (火腿魚丸)

Preparation time: 20 minutes
Slow cooking time: 15 minutes
2 cups fish paste (one portion of the above Fish Paste recipe)

2 tablespoon minced ham
2 tablespoon minced scallion
Add the ham and scallion into the cold fish paste and be sure to mix very well. Then form the fish balls and put them spaced evenly on a flat tray. Cook the balls in boiling water for about three to five minutes depending on the size of the balls you formed. Set aside for used in soup or in hot pot.
Directions:
Add the ham and scallion into the cold fish paste and be sure to mix very well. Then form the fish balls and put them spaced evenly on a flat tray. Cook the balls in boiling water for about three to five minutes depending on the size of the balls you formed. Set aside for used in soup or in hot pot.

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