Fish Tofu

Prepare the Fish Paste

1. Make a ginger and green onion broth by soak ginger slices and green onion whites in water for 10-15 minutes. Strain and reserve the broth. You can squeeze the scallion and ginger to make sure the flavors are well released.
2. Place the chopped fish in a food processor with the scallion and gigner water. Blend and pause, blend until the fish paste is almost formed.
3. Transfer the fish paste to a large bowl. Add the egg, salt, sugar, white pepper, tapioca starch and soy sauce. Mix thoroughly in one direction until the paste becoems sticky.

Steam the Tofu

1. Lightly grease a loaf pan, ramekins or tofu mold with vegetable oil. Press the fish paste firmly into the pan to remove any air pockets. Smooth the surface.
2. Steam the fish tofu over boiling water for 15 minutes.
3. Remove and let cool completely. Then transfer out and cut into tofu cubes sizes.

Pan-frying to golden brown

1. Heat a skillet over medium high heat. Add a thin layer of oil.
2. Fry the fish tofu slices on both sides until golden brown.
3. Serve immediately with rice and vegetables, or enjoy in soups, noodle dishes or on its own. Leftovers can be refrigerated for up to 3 days or frozen for later use.