Fish Paste

Fish paste is very versatile in Chinese cooking. 1st of all, get the good quality plain fish paste from the market or you can choose to make your own. Actually, it is very easy to make those fish paste but it does consume some times. Just fillet the fish & use a spoon to scrap the flesh out.

The most important thing is to season the fish paste properly.

Seasoning:
Salt
Few tbsp of water mixed with corn starch (manual adjust- pour in bit by bit)
Chopped spring onion
Egg white
Pepper
Chopped red de-seeded chilis
Soy sauces
Ginger cut finely
Few water chestnut chopped finely

Method:
1.Put the fish paste & the above seasoning in a blender & mix it properly. Adjust the corn starch water manually. The fish paste will form smoothly.
2. Stuff the fish paste in any vegetables or tofu. Shallow fry it. You can serve it with chili sauces.


Smooth fish paste.

Stuffed white tofu & fried tofu.

Stuffed white tofu & fried tofu.

Stuffed chili for those who love spicy.

You can shallow fry the stuffed tofu on a grill pan to give it the nice grill mark.

You can even use a Nori or Japanese seaweed sheet with the fish paste. Evenly spread the fish paste on the Nori & then roll it like a swiss roll. Shallow fried it & steam it. Then, cut it across. You can have this very nice rolled seaweed with fish paste for week days dinner . My gal love those rolled seaweed very much.