fish paste, originally uploaded by pearlyn83.
This is my first attempt at making fish paste. Since young, I’ve never been a fan of “asian-styled” fish, namely chinese style steamed fish or fried fish. I would kick up a big fuss everytime my parents tried to get me to eat it. The only kinda fish I would eat willingly was sashimi (japanese style raw fish slices) and canned fish (yes, yes I know…many people say I’m weird). The one other thing I ate was fish balls and yong tau foo, which means “stuffed bean curd”. My mum would make her own fish paste and use it to yong tau foo, or fry with eggs, or make fish cakes.
Since coming to Aus, I’ve not had yong tau foo or homemade fish cakes. Previously, I’ve attempted to make my own fish paste with Trevalla fish but it flopped really badly. This time, I did a bit more research. I know my mum uses “gao yu”, but seeing that I do not know what it’s called in English, I was unable to ge it. I read somewhere, the best fish to use is Mackeral fish. So, Krys and I paid a visit to Mako Seafood at the wharf to see if they stocked any. When we got there, I asked them if they had Mackeral fish and that I wanted it to make fish balls and fish paste. He said that Mackeral is indeed the fish to use due to its oily texture but that as far as he knows, Island Market should be the only place that stocks it.
Oh well, off to Island Market we went. Luckily, we were not disappointed and they do actually sell Mackeral. I bought about 600-800 gms to experiment with and home we went. I found a recipe online and decided to be good for once and follow the steps carefully (I’ve been known to modify my own rcipe and fail horribly in the process!). It turned out pretty good (in my opinion) for a second try. Nice and sticky paste just like mum’s!
Ingredients:
- 600-800gms Mackeral fish (deboned)
- Salt and pepper, to taste
- 1 1/2 tbsp corn flour
- 6 tbsp ice cold water
Method:
- Scrape the fish meat skin side up.
- Mince the fish with a blender and mix in the rest of the other ingredients.
- Stir fish paste with a wooden spoon in one direction to get the springy texture.
- Store in container.
Hi, incase you’ve not known yet, ‘kau yee’ is known as the spanish mackeral (ikan tenggiri). You could you ‘sai toh yee’ aka wolf herring (ikan parang). Its sweeter, but alot more bones.
Hi Jo,
Thanks for the info. Now i’ve got an extra fish option if I can’t get mackeral. 🙂
Hi
Thanks for this recipe. When I was visiting my friend in Singapore a few months ago she made me a fantastic noodle soup using fish paste and I’ve been craving it ever since. I’m going to try out this recipe and see if it is the same. Hope I can get some mackerel over here in Perth.
Thanks so much for sharing this recipe/method. Can I use any mackerel as the ones in UK (bluish with stripes) are different species from back home!
Thanks for sharing this recipe/method. I always wonder what makes it springy. Can I use any type of mackerel as the ones in UK are bluish stripey species.
Hi Nic! I think you can use any type of mackarel. I cant remember exactly but from memory mine was the bluish stripey one. Sorry! I’m no fish expert..
Thanks pearlyn83. That’s good news. I’m heading to the market to get fresh mackerel to try out…hippeeeee!!