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
- 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.
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.