Comments on: Making Fish Paste at Home http://redcook.net/2009/02/01/making-fish-paste/?utm_source=rss&utm_medium=rss&utm_campaign=making-fish-paste Adventures from a Chinese Home Kitchen Sat, 04 Feb 2012 21:34:36 +0000 hourly 1 By: Kian Lam Khohttp://redcook.net/2009/02/01/making-fish-paste/comment-page-1/#comment-1928 Kian Lam Kho Wed, 01 Feb 2012 19:35:04 +0000 http://www.redcook.net/?p=526#comment-1928 Yes, you can fry the fish balls made from this recipe. Do boil the fish balls until they are cooked through before deep-frying them. Enjoy! Yes, you can fry the fish balls made from this recipe. Do boil the fish balls until they are cooked through before deep-frying them. Enjoy!

]]> By: scotthttp://redcook.net/2009/02/01/making-fish-paste/comment-page-1/#comment-1924 scott Wed, 01 Feb 2012 03:48:38 +0000 http://www.redcook.net/?p=526#comment-1924 your help please...this fish paste receipe you have posted, can it be used to deep fry up into the Korean street food know as Hot Bars...other name I have heard it could be is Kamaboko.....any input would be helpful.cheers Scott your help please…this fish paste receipe you have posted, can it be used to deep fry up into the Korean street food know as Hot Bars…other name I have heard it could be is Kamaboko…..any input would be helpful.

cheers Scott

]]> By: Kian Lam Khohttp://redcook.net/2009/02/01/making-fish-paste/comment-page-1/#comment-1914 Kian Lam Kho Mon, 23 Jan 2012 06:42:55 +0000 http://www.redcook.net/?p=526#comment-1914 Yes, fish paste is actually quite easy to make using food processor. You should only freeze cooked fish balls and not the raw fist paste. Frozen fish paste does not retain the same texture after thawing. So I suggest you make all the fish paste into balls. Cook them then cool them before freezing. Enjoy! Yes, fish paste is actually quite easy to make using food processor. You should only freeze cooked fish balls and not the raw fist paste. Frozen fish paste does not retain the same texture after thawing. So I suggest you make all the fish paste into balls. Cook them then cool them before freezing. Enjoy!

]]> By: Jesshttp://redcook.net/2009/02/01/making-fish-paste/comment-page-1/#comment-1911 Jess Sat, 21 Jan 2012 04:50:19 +0000 http://www.redcook.net/?p=526#comment-1911 Hi Kian, thanks for the recipe. My little one loves fish balls so hopefully my attempt will be successful and don't have to buy the store ones anymore! Can you let me know how to freeze the fish balls for later use? Hi Kian, thanks for the recipe. My little one loves fish balls so hopefully my attempt will be successful and don’t have to buy the store ones anymore! Can you let me know how to freeze the fish balls for later use?

]]> By: shereenhttp://redcook.net/2009/02/01/making-fish-paste/comment-page-1/#comment-1570 shereen Wed, 09 Feb 2011 19:13:13 +0000 http://www.redcook.net/?p=526#comment-1570 thanks a lot for this amazing fish paste recipe I tried it today it was fab.... made it balls then fried it and serve it with sweet and sour sauce ....it was sooooooo delish and so easy .... thanks a lot for this amazing fish paste recipe I tried it today it was fab….
made it balls then fried it and serve it with sweet and sour sauce ….it was sooooooo delish and so easy ….

]]> By: Fishy Fish Paste « Schnitzelimhttp://redcook.net/2009/02/01/making-fish-paste/comment-page-1/#comment-1318 Fishy Fish Paste « Schnitzelim Wed, 15 Sep 2010 15:27:43 +0000 http://www.redcook.net/?p=526#comment-1318 [...] effect in fish or seafood soups. If you fancy making some fish paste at home have a look at this fellow food blogger. Possibly related posts: (automatically generated)fish soup and parsley pasteFish Paste [...] [...] effect in fish or seafood soups. If you fancy making some fish paste at home have a look at this fellow food blogger. Possibly related posts: (automatically generated)fish soup and parsley pasteFish Paste [...]

]]> By: Kianhttp://redcook.net/2009/02/01/making-fish-paste/comment-page-1/#comment-1261 Kian Wed, 18 Aug 2010 17:43:40 +0000 http://www.redcook.net/?p=526#comment-1261 Hi jsager, You're right that certain fish are better for making fish balls than others. I would look for fish with firm meat. Personally I think pollack works very well. The starch is also a very important ingredient for the "bouncy" texture. I like to use arrowroot starch. I think it does create a better texture. Adjusting the amount of egg white and starch can vary the texture. So I recommend that you experiment with their proportions. Hi jsager, You’re right that certain fish are better for making fish balls than others. I would look for fish with firm meat. Personally I think pollack works very well. The starch is also a very important ingredient for the “bouncy” texture. I like to use arrowroot starch. I think it does create a better texture. Adjusting the amount of egg white and starch can vary the texture. So I recommend that you experiment with their proportions.

]]> By: jsagerhttp://redcook.net/2009/02/01/making-fish-paste/comment-page-1/#comment-1260 jsager Wed, 18 Aug 2010 08:03:01 +0000 http://www.redcook.net/?p=526#comment-1260 i have been searching for recipes/tips on how to make 'bouncy' fish balls, but have not been able to replicate the 'bounciness' of commercial or hawker stall fish balls in singapore or malaysia.i believe the type of fish used is very important - and as i understand in those countries its mostly spanish mackerel(tenggiri), which is not available in netherlands except as expensive frozen steaks. Frozen fish have too much water in them, even when i 'drip dry' them in the fridge, and therefore i do not add the ice cubes. I put all ingredients (including the starch) in the fridge for at least 1 hr before blending.i think cod will be too flaky and not firm enough, i have tried pollock, but i can only get the frozen steaks and they do not work well.the fish types that i have better success is what is sold here as 'lake victoria bass' which is actually a giant fresh water perch. Tilapia also seems to work OK, except that i prefer salt water fish.any tips on how to improve the 'bounce' of fish balls? i have been searching for recipes/tips on how to make ‘bouncy’ fish balls, but have not been able to replicate the ‘bounciness’ of commercial or hawker stall fish balls in singapore or malaysia.

i believe the type of fish used is very important – and as i understand in those countries its mostly spanish mackerel(tenggiri), which is not available in netherlands except as expensive frozen steaks. Frozen fish have too much water in them, even when i ‘drip dry’ them in the fridge, and therefore i do not add the ice cubes. I put all ingredients (including the starch) in the fridge for at least 1 hr before blending.

i think cod will be too flaky and not firm enough, i have tried pollock, but i can only get the frozen steaks and they do not work well.

the fish types that i have better success is what is sold here as ‘lake victoria bass’ which is actually a giant fresh water perch. Tilapia also seems to work OK, except that i prefer salt water fish.

any tips on how to improve the ‘bounce’ of fish balls?

]]> By: Kittyhttp://redcook.net/2009/02/01/making-fish-paste/comment-page-1/#comment-1133 Kitty Wed, 26 May 2010 17:03:13 +0000 http://www.redcook.net/?p=526#comment-1133 Thank you for the recipe. I am in a region where there aren't many Chinese people, and so there is no specialised grocery carrying fish balls.For sure I will try the shrimp balls. One restaurant in Montreal makes jiaozi with a type of shrimp paste and fresh cilantro, and I've meant to replicate (*ahem* improve *cough*) on the recipe for a long time. Thank you for the recipe. I am in a region where there aren’t many Chinese people, and so there is no specialised grocery carrying fish balls.

For sure I will try the shrimp balls. One restaurant in Montreal makes jiaozi with a type of shrimp paste and fresh cilantro, and I’ve meant to replicate (*ahem* improve *cough*) on the recipe for a long time.

]]> By: Fanniehttp://redcook.net/2009/02/01/making-fish-paste/comment-page-1/#comment-776 Fannie Fri, 04 Sep 2009 07:24:49 +0000 http://www.redcook.net/?p=526#comment-776 Oh WOW. I've been eating my parents' cooking for years, and for the last decade, have tried to do most of it on my own...As it is, my parents hardly speak any English and much to my lack of foresight, I don't read/write in Chinese...so...I have plenty of great memories of food, and can usually taste ingredients....and fish paste is something that I've been unable to make (nor find anywhere but at my parents)...I'm going start working on this soon!! Oh WOW. I’ve been eating my parents’ cooking for years, and for the last decade, have tried to do most of it on my own…

As it is, my parents hardly speak any English and much to my lack of foresight, I don’t read/write in Chinese…so…I have plenty of great memories of food, and can usually taste ingredients….and fish paste is something that I’ve been unable to make (nor find anywhere but at my parents)…I’m going start working on this soon!!

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