Prepare the fish:
Wash the fish, remove the scales, skin, bones, and ribs, and ensure the fish is clean and free of impurities.
Chop the fish into small pieces and blend in a blender or blender until finely pureed. If you don't have a blender, you can use the back of a knife to mince the fish.
Seasoning and Blending:
Add appropriate amounts of salt, white pepper, cooking wine, and scallion and ginger water (or chopped scallions and ginger) to the fish paste and blend well. The scallion and ginger water can be added in increments to remove the fishy smell and enhance the flavor.
Add the egg white and continue blending until the fish paste becomes finer and stickier.
Add a little light soy sauce and sugar to enhance the flavor, depending on your taste.
Adding Starch:
Add an appropriate amount of tapioca starch or wheat starch to the fish paste. The amount of starch can be adjusted based on the water absorption capacity of the fish. Adding starch will help the fish tofu form a firmer and more chewy texture.
Mix the starch and fish paste thoroughly with your hands or chopsticks until the paste becomes thick and can be easily formed into balls.
Shaping and Steaming:
Pour the mixed fish paste into a mold and smooth the surface with a spoon or spatula. Use a heat-resistant glass container or a steamed cake mold.
Place the mold in a steamer. Bring to a boil over high heat, then reduce to medium heat and steam. The steaming time can be adjusted according to the thickness and size of the fish tofu; it generally takes 20-30 minutes.
Remove the steamed fish tofu and let it cool slightly, then remove from the mold and cut into small pieces.
Follow-up Processing (Optional):
If you prefer a fried texture, deep-fry the cut fish tofu in hot oil until golden brown. Remove and drain before serving.
Fish tofu can also be used in stir-fries, soups, or hot pots. Cook according to your preference.