Make a piece of fish tofu with real fish meat
Ingredients: Basa fish, egg white, white pepper, sugar, salt, scallion and ginger paste, tapioca starch.
Instructions:
Step 1: Take a 250g piece of Basa fish. Remove the tendons and cut into small pieces.
Step 2: Place in a food processor. Add 40g of one egg white, 2/3 teaspoon of white pepper, 1.5g of sugar, and 5g of salt.
Step 3: Blend the whites of two scallions, a piece of ginger, and 50g of water, then strain.
Step 4: Sieve the blended fish paste to remove the fascia. Lesson learned: This step can be done after adding the tapioca starch to save on washing.
Step 5: Mix the scallion and ginger paste with tapioca starch in a 1:1.2 ratio. I used 30g of the scallion and ginger paste and 40g of tapioca starch. For a chewier texture, add more tapioca starch and less scallion and ginger water.
Step 6: Gradually add the fish paste to the tofu, stirring evenly with a food processor.
Step 7: Brush lard in a container, sift the fish paste directly into the container, and smooth the surface with a spoon dipped in oil.
Step 8: Bring the water to a boil, steam over medium-high heat for 20 minutes. No need to cover with plastic wrap; the fish tofu will expand.
Step 9: Cut into pieces.
Step 10: Heat a small amount of oil in a non-stick pan and pan-fry until golden brown on all sides. The fish tofu will expand during frying and shrink back down as it cools.
Step 11: Enjoy the finished fish tofu with your favorite dipping sauce, or use it in hot pot, cooking, or soup.