Fish Tofu (made from fish)

Fish tofu is a popular ingredient in tteokbokki (see my tteokbokki recipe here) because it has a unique bouncy texture that complements the chewy texture of the rice cakes. Its protein content also makes the dish more filling and nutritious.

Once pan-fried to a golden brown, our homemade fish tofu is already delicious without any dipping sauce. Additionally, when added to tteokbokki, a handful of fish tofu can absorb the spicy and savory flavors of the sauce, much like a sponge, making it a delectable addition to the dish. This is sure to become a new family favorite.

In this homemade fish tofu recipe, we’ll show you how to make this protein-packed snack from ground fish, shrimp, simple seasonings, and tapioca starch.

INGREDIENTS List:

– Ginger scallion water

• 2 green onions (Chopped. About ⅓ cup of chopped green onions.)
• 15 g ginger (Chopped. About 1½ tbsp of chopped ginger.)
• 1 tsp Sichuan peppercorns (Optional.)
• ½ cup hot water

Ginger green onion water, also known as scallion ginger water, is a simple mixture of chopped ginger and green onions steeped in boiling water. It is often added to fish dishes in Asian cuisine because it helps to remove any fishy or muddy flavors and aromas that can be present in fish.

The ginger in the mixture contains compounds that neutralize the amines and trimethylamine oxide in fish, which are responsible for the fishy odor and taste. The green onions add a fresh aroma and flavor that complements the fish. Furthermore, scallion ginger water also helps to enhance the natural flavor of the fish and add depth to the dish.

If you want to add a spicy kick to your scallion ginger water, you can add some Sichuan peppercorns. These peppercorns have a unique numbing effect on the tongue and pair well with fish and seafood dishes.

– Fish Tofu Ingredients:

• 400 g swai fillet (Can also use tilapia, catfish, or cod fillet.)
• 50 g shrimp (If you want to skip the shrimp, just use 50g fish of your choice to substitute it.)
• 3 tbsp ginger scallion water
• ½ tsp salt
• ½ tsp white pepper powder
• ½ tsp sugar
• 1 tsp soy sauce
• 1 tsp cooking wine (optional. Skip if you are halal.)
• 1 whole egg
• 1 egg white
• ⅓ cup tapioca starch (Ideally use tapioca starch. Can also use potato starch instead. Do not use cornstarch or flour.)

Choice of fish:

You can use almost all types of white fish to make fish tofu. Some common types of white fish for making fish tofu include cod, tilapia, catfish, haddock, pollock, sole, and swai. These fish are relatively low in fat and have a mild, neutral flavor that allows them to take on the flavors of the other ingredients in the dish.

White fish also has a delicate, flaky texture that can be easily pureed into a smooth paste. The resulting paste is then mixed with other ingredients, such as starch and seasonings, to form a firm and chewy fish tofu.

Salmon and tuna have a strong flavor and a firmer texture compared to white fish. Therefore, they may not be the best choice when you make fish tofu.

Add shrimp to fish tofu:

I often like to add a handful of shrimp to fish tofu to enhance its flavor and texture. You can either use fresh shrimp or frozen and thawed shrimp.

Shrimp has a slightly sweet and briny flavor that can complement the mild flavor of white fish and add depth to the fish tofu.

Shrimp puree also helps to bind the proteins in the fish tofu mixture together and give it a firmer and bouncier texture.

Tapioca starch vs cornstarch for making fish tofu:

Tapioca starch is often used for making fish tofu because it has a high starch content and a unique texture that helps to create a firm, chewy, and bouncy texture in the final product.

When mixed with fish paste and other ingredients, tapioca starch helps to bind the mixture together and give it a smooth and elastic texture. This is important for making fish tofu, as it needs to hold its shape when sliced and cooked.

Cornstarch, on the other hand, has a lower starch content than tapioca starch. Fish tofu made from cornstarch will have a softer and less bouncier texture.

In general, tapioca starch is preferred for making fish tofu because of its unique texture and binding properties. However, if you do not have tapioca starch available, you can use potato starch as a substitute.

Cooking wine:

Cooking wine, such as Shaoxing wine, is a type of Chinese rice wine that is commonly used in fish dishes for its distinct flavor and fragrance.

Similar to the scallion ginger water we have just mentioned above , cooking wine can help to remove any fishy or muddy flavors and aromas from the fish, as well as add depth and complexity to the dish.

In addition to its flavor-enhancing properties, cooking wine can also help to tenderize the fish by breaking down its proteins. This can result in a softer and more tender texture in the fish tofu.

If you are unable to consume cooking wine, don’t worry. The scallion ginger water can serve a similar purpose in this recipe, so skipping the cooking wine will not significantly impact the final outcome of the dish.

EQUIPMENT you will need:

• Blender
• Rectangular food storage container (glass or ceramic, heat resistant, mine was 28oz)
• Plastic Food Wrap (heat resistant)
• Steamer (Or you can use a large pot and a steaming rack to steam the fish cake.)
• Frying pan

Step-by-step INSTRUCTIONS:

1. In a small bowl, add chopped green onions, chopped ginger, Sichuan peppercorns, and hot water. Set aside on your countertop for 15 to 30 minutes, allowing it to cool naturally to room temperature.

2. Dice the swai fillet (or tilapia, catfish, or cod fillet) into 1-inch cubes and cut each shrimp into 3 segments. Next, add the fish, shrimp, and 3 tablespoons of ginger scallion water prepared in step 1 to a blender and blend on medium speed for 1 minute.

3. Add all the ingredients listed under “fish tofu” except for the tapioca starch into the blender, and blend on medium speed for 1 more minute until it forms a smooth batter.

4. Transfer the batter to a large mixing bowl, add ⅓ cup of tapioca starch to the batter. Using a spatula, blend the mixture until there are no dry starch pockets remaining in the bowl. Next, using a whisk, stir the batter in one direction for 5 minutes. It’s important not to skip this step as the stirring helps to organize the proteins in the fish tofu, resulting in a more elastic texture.

5. Brush a rectangular food storage container with a thin layer of vegetable oil. Pour the fish batter to the container, spreading it out evenly.

6. Cover the container with a sheet of plastic food wrap and poke approximately 20 holes on it using a toothpick.

7. Place the container on a steamer (or steam over medium-high heat on your stovetop) and steam about 25 minutes, or until the fish tofu is cooked through and firm.

8. Remove the container from the steamer and let it cool slightly. Transfer the steamed fish tofu out to a cutting board. Cut it into rectangular cubes, about 2” long, 1” wide, ½” thick.

9. Add 2 tbsps of vegetable oil to a frying pan, and fry the fish cakes over medium heat for 2-3 minutes on each side, or until they are golden brown and crispy.

10. You can enjoy the fish tofu immediately after it’s pan fried. It’s already super delicious and flavorful without any dipping sauce. Or you can add fish tofu to soups, stews, or stir-fries as desired. Check out my Cheese Tteokbokki Recipe where I used fish tofu.

Storage: Place the fish tofu in an airtight container or freezer bag in a single layer, then place the container or bag in the freezer. Fish tofu can be stored in the freezer for up to 2-3 months.

When you’re ready to use the frozen fish tofu, remove it from the freezer and let it thaw in the refrigerator for several hours or overnight. Alternatively, you can defrost the fish tofu in the microwave on a low power setting. Once thawed, the fish tofu can be used in your desired recipe.

My other Korean Recipes you will also like: