{"id":30049,"date":"2024-05-08T15:57:20","date_gmt":"2024-05-08T07:57:20","guid":{"rendered":"https:\/\/www.chinasichuanfood.com\/?p=30049"},"modified":"2024-05-09T10:02:07","modified_gmt":"2024-05-09T02:02:07","slug":"fish-tofu-how-to-make-it-at-home","status":"publish","type":"post","link":"https:\/\/www.chinasichuanfood.com\/fish-tofu-how-to-make-it-at-home\/","title":{"rendered":"Fish Tofu- How to Make it At Home"},"content":{"rendered":"\n

Have you ever tried to fish tofu? It’s tender, full of flavor, and looks like tofu.<\/p>\n\n\n\n

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It gets lots of names, such as fish tofu and fish cake. You may have already tried our fish ball recipe if you’re a returning visitor. Those two recipes are pretty similar but with different methods. Fish tofu is steamed and then served directly or pan-fried, while fish balls are always blanched or deep-fried. The name comes from the appearance of tofu blocks. However, fish tofu is tender and juicy inside.<\/p>\n\n\n\n

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Although fish tofu can be found in supermarkets and Asian grocery stores, making it at home is a funny experience. With today’s recipe, we will make lovely fish tofu at home with just a few steps and a kitchen blender. <\/p>\n\n\n\n

What types of fish to use <\/h2>\n\n\n\n

I am using basa fish as it is cheap, and there is no need to remove the bones. It has a dedicated and mild flavor and can create light, fluffy fish tofu. You can use other fish fillets as long as the bones are removed. <\/p>\n\n\n\n

For best results, select the freshest fish possible. This will ensure the fish tofu is firm and bounces back when pressed gently. Make sure the fillets are deboned for a smooth paste.<\/p>\n\n\n\n

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Remove the raw taste by using aromatics.<\/h2>\n\n\n\n

Using scallion and ginger to remove the raw taste is a traditional and original cooking tip for Chinese cuisine. It works exceptionally well for fish tofu recipes. I love to use this technique in other fillings, like dumplings and shengjian bao. <\/p>\n\n\n\n

You can squeeze the scallion and ginger<\/em><\/strong> to ensure the water absorbs the juice from the aromatics. <\/p>\n\n\n\n

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Make the Fish Paste<\/h2>\n\n\n\n

I highly recommend adding egg and starch to make the fish paste springy and bounce, just like we did in fish balls. You will also need to ensure they are added in the correct ratio. I love to use lots of black pepper and bring it a robust black pepper flavor. <\/p>\n\n\n\n

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  • Eggs\u2014One or two, beaten. Eggs add richness and binding. They can also help keep the juice inside the <\/strong>texture. For an even softer and juicer texture, add another extra egg. <\/li>\n\n\n\n
  • Starch\u2014Cornstarch, potato, or tapioca starch all work. However, different types of starch may slightly change the texture. Tapioca starch fish tofu can be firmer and <\/strong>chewier than others. <\/li>\n<\/ul>\n\n\n\n
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    Other Variation Tips<\/h2>\n\n\n\n
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    • Adding a bit of raw shrimp enhances the flavor.<\/li>\n\n\n\n
    • Adjust seasonings to taste. You can also add lemongrass, kaffir lime leaves, or red curry paste for a Thai twist.<\/li>\n<\/ul>\n\n\n\n
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      Fish Tofu<\/h2>\n\t\t
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