Fish Tofu
China Sichuan Food recipe - Chinese
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb oz boneless (skinless white fish fillets (basa or dragon li), chopped)
- 1 large egg
- 1/2 tsp. salt
- 1 1/4 tsp. sugar
- 1 tbsp. ground black pepper
- 1/4 cup tapioca starch
- 1.5 tbsp. light soy sauce
- 1/4 cup water
- 2 tablespoons vegetable oil for greasing
- Green onions and ginger (soaked in water)
Instructions
- 1
Make a ginger and green onion broth by soak ginger slices and green onion whites in water for 10-15 minutes. Strain and reserve the broth. You can squeeze the scallion and ginger to make sure the flavors are well released.
- 2
Place the chopped fish in a food processor with the scallion and gigner water. Blend and pause, blend until the fish paste is almost formed.
- 3
Transfer the fish paste to a large bowl. Add the egg, salt, sugar, white pepper, tapioca starch and soy sauce. Mix thoroughly in one direction until the paste becoems sticky.
- 4
Lightly grease a loaf pan, ramekins or tofu mold with vegetable oil. Press the fish paste firmly into the pan to remove any air pockets. Smooth the surface.
- 5
Steam the fish tofu over boiling water for 15 minutes.
- 6
Remove and let cool completely. Then transfer out and cut into tofu cubes sizes.
- 7
Heat a skillet over medium high heat. Add a thin layer of oil.
- 8
Fry the fish tofu slices on both sides until golden brown.
- 9
Serve immediately with rice and vegetables, or enjoy in soups, noodle dishes or on its own. Leftovers can be refrigerated for up to 3 days or frozen for later use.