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!
Enjoy!
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.
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
Directions
Put the fish fillet, egg white, ginger, wine, starch, and salt and pepper into a food processor and blend into an even paste.
Bring some water to boil in a steamer.
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.
Remove the fish tofu from steamer and set aside to cool.
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.
Serve hot with a squeeze of lime, decorated with spring onion and chili pepper.
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