Fish Paste

Spanish mackerel is the best fish for making fish paste.  Took the opportunity today to get some and try out the "kitchenaid" method of making fish paste, and to use up some oiled bean curd skins which have been sitting in the pantry.  The kitchenaid method is surprisingly easy and eliminates the extensive "throwing" workout normally associated with the blender method and I think I may be a convert!

INGREDIENTS

600g Spanish mackerel meat

1t salt

1t potato starch

1/2t white pepper

1 egg white

1T water

METHOD

Remove bones and skin from spanish mackerel.  Place into a mixing bowl and start with stir (speed 1) for 6 mins

Add salt, starch, pepper and egg whites and continue mixing (still on speed 1) for a further 6 mins scraping down the sides.  You will see the mixture "split" then come together again to form back into a paste.

Add in water then mix for another 6 mins on speed 2

Scrape down the sides of the bowl.  Wet your hands with cold water and remove from bowl.  The fish paste is now ready to use.  You can make into balls and drop into boiling water, fry the balls or stuff tofu, vegies or bean curd etc

My personal favourite is to sandwich the fish paste between oiled bean curd sheets and fry them.  I then put into snap lock and seal bags and keep in the freezer for use in noodle soups

Check out my yong tau fu post / recipe to see stuffed baby capsicums, long chillies, etc