Claire Corlett

Fish Food, Fish Tanks, and More
How to Make Fish Paste

How to Make Fish Paste

Hi guys! Jackie M here. Fish paste, it seems
a little bit of a dark art even to some Asians because it seems to be involved and complicated
and time consuming and all that sort of stuff. I’m going to show you how easy it is to make
your own fish paste which you can then use in a whole bunch of different recipes –things
like your own homemade fish balls, your own yong tau foo (stuffed vegetables filled with
fish paste), and you can use it in making otak-otak, or even in Thai fish cakes and
fish cake slices –all kinds of different stuff so check this out. My preferred fish are redfish or mackerel.
You can also use herring. Other ingredients you need are cold water, pepper, salt, msg
and tapioca flour or cornflour. I’m using mackerel here and this comes with
the skin and I just need to scrape the flesh off. You can sometimes buy fish fillets that
have been deboned and deskinned, so that would be easier. Transfer about 2 cups of fish fillets into
a food processor bowl. Add 1 tbsp of salt, 1 tsp of pepper, 3 tbsp of tapioca flour,
a tsp of msg if you’re using it, and about half a cup of water. Lightly pulse it and then add another half
a cup of water in stages until a bouncy paste is achieved. Remove and repeat until all the
fish fillets are used up. Uses of fish paste include steamed fish balls,
fried fish balls, yong tau foo (just stuffed tofu and vegetables), fish cakes, and otak-otak. A couple of important points: do not process
the fish too long in the food processor because the heat from the spinning blades could start
to “cook” the fish making the batch unworkable. Under hot and humid conditions, you could
use a combination of ice cubes and water to process the fish to prevent it from “semi-cooking”. To give the fish paste some “bounce”, you
scoop it up and throw it back into the mixing bowl about 20 times. I find some types of
fish require less throwing than others to achieve this bounciness. Well, there you go. As you can see, not hard
at all. And if you haven’t already, don’t forget to subscribe to my YouTube channel
because I’ll be doing more videos using fish paste in my different recipes, so make sure
you don’t miss out. Thank you guys, I’ll see you next time.

9 comments on “How to Make Fish Paste

  1. Another one in my series of Asian Cooking techniques; I show you how to make fish paste, which forms the basis for a whole variety of dishes – from fish balls and fish cakes to stuffed tofu and vegetables (Yong Tau Foo) and much more. PS. apologies for my zombie-like narration – I did it in the middle of the night when #babyNoah  was sleeping and I must have been half asleep myself at the time 😛
    #asianfood   #jackiemfood   #jackiem   #fish   #recipe  

  2. Thanks for the video. It would help if you demonstrated what the final texture of the fish paste should be and explain why the paste should be bounced. What does bouncing do to affect the final result? Please show the ingredients carefully measured out. Good luck with your videos in the future.

  3. Definitely trick photography. I can't even open a bag of flour without having it go all over my counter. Yet you spoon it and don't spill even one drop! 🙂

  4. Like what is wrong with msg like people need to learn that most of the restaurant food has msg and msg isnt that bad your soy sauce has msg in it like eating healthy fking go vegan or something

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