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Homemade Fish Tofu

Homemade Fish Tofu

Fish tofu is actually not tofu at all. It is a starchy steamed fish dish that has a tofu-like texture and appearance. This recipe is so quick and easy to make, that it just might become the next family favourite!


  • 500 g white fish fillet (halibut/cod/sole or other), cut into pieces
  • 1 egg white
  • 1 tsp cooking wine
  • 1 tbsp corn starch
  • 1 tsp ginger root, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tsp vegetable oil
  • Spring onion, chopped, to taste
  • 1 red chilli pepper, chopped
  • Fresh lime, to serve
  • Fish sauce


  1. Put the fish fillet, egg white, ginger, wine, starch, and salt and pepper into a food processor and blend into an even paste.
  2. Bring some water to boil in a steamer.
  3. Rub a small heatproof bowl or glass tray with 1 Tbsp vegetable oil, and fill with the fish mixture. Place inside steamer and steam for 15 min.
  4. Remove the fish tofu from steamer and set aside to cool.
  5. Bring a frying pan to medium heat. Slice the fish tofu into small pieces (about 3 x 3 cm) and fry in the remaining oil for 2-3 min, until golden on all sides. Add a splash of fish sauce at the end, while still in the pan.
  6. Serve hot with a squeeze of lime, decorated with spring onion and chili pepper.


Tips: try a fish ball alternative by chopping the fish fillet instead of blending it into a paste for a coarser texture. Roll this mixture into several large fish balls and steam.

Either way, this fish tofu is delicious with basmati or brown rice and a simple watercress side salad. It is also great as a cold snack served on crispy toast and paired with grated carrot and garlic salad with mayonnaise dressing.