Comments on: Making Fish Paste at Home http://www.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 Sep 2010 10:12:15 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Kianhttp://www.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://www.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://www.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://www.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!!

]]> By: Kianhttp://www.redcook.net/2009/02/01/making-fish-paste/comment-page-1/#comment-744 Kian Mon, 27 Jul 2009 19:42:29 +0000 http://www.redcook.net/?p=526#comment-744 Ooops! I have to apologize for the mistake. The brown sugar has no business to be in that recipe. Thank you for pointing that out to me. I've removed it and the recipe as it appears now should work. Thanks. Ooops! I have to apologize for the mistake. The brown sugar has no business to be in that recipe. Thank you for pointing that out to me. I’ve removed it and the recipe as it appears now should work. Thanks.

]]> By: Kithttp://www.redcook.net/2009/02/01/making-fish-paste/comment-page-1/#comment-743 Kit Mon, 27 Jul 2009 18:31:02 +0000 http://www.redcook.net/?p=526#comment-743 Before I try your recipe, I just want to know why does it require 3/4 lb of chinese brown sugar? Will the fish paste be very sweet? Thanks Before I try your recipe, I just want to know why does it require 3/4 lb of chinese brown sugar? Will the fish paste be very sweet?
Thanks

]]> By: Kianhttp://www.redcook.net/2009/02/01/making-fish-paste/comment-page-1/#comment-661 Kian Sun, 29 Mar 2009 18:52:54 +0000 http://www.redcook.net/?p=526#comment-661 Peiling, Pollack belongs to the cod family of fish. In Chinese it is called 綠鱈. I've also considered cookbook printing services, but have yet to decide whether to sign up with any of them. Peiling, Pollack belongs to the cod family of fish. In Chinese it is called 綠鱈. I’ve also considered cookbook printing services, but have yet to decide whether to sign up with any of them.

]]> By: Peilinghttp://www.redcook.net/2009/02/01/making-fish-paste/comment-page-1/#comment-658 Peiling Wed, 25 Mar 2009 01:46:09 +0000 http://www.redcook.net/?p=526#comment-658 Kian I found the Kraft Food their website has a very fun service that you can choose the dish you like from their website and they can make a personal cookbook to you. I love that idea and like to make a personal cookbook for my sister's birthday gift. Here is the information http://www.kraftfoods.com/kf/Recipes/CookbookLanding.aspx Take a look of it. Maybe you can think about it to have that in your website.Peiling Kian
I found the Kraft Food their website has a very fun service that you can choose the dish you like from their website and they can make a personal cookbook to you. I love that idea and like to make a personal cookbook for my sister’s birthday gift. Here is the information http://www.kraftfoods.com/kf/Recipes/CookbookLanding.aspx
Take a look of it. Maybe you can think about it to have that in your website.

Peiling

]]> By: Peilinghttp://www.redcook.net/2009/02/01/making-fish-paste/comment-page-1/#comment-657 Peiling Wed, 25 Mar 2009 01:40:18 +0000 http://www.redcook.net/?p=526#comment-657 KianDo you know the white fish in Chinese?Peiling Kian

Do you know the white fish in Chinese?

Peiling

]]> By: pixenhttp://www.redcook.net/2009/02/01/making-fish-paste/comment-page-1/#comment-637 pixen Wed, 04 Mar 2009 07:06:08 +0000 http://www.redcook.net/?p=526#comment-637 I must try your recipe... I haven't make any fishball in my lfe :-) It's ashamed, I know but it's never too late to try it out ain't it. There's a noodle seller in my hometown that uses Eel to have this silky texture. They are famous and people (even in Merz) as far across the borders came to eat their noodles and their homemade fishballs. I read somewhere, they even exported their fishballs. Some of my expert 'Aunties' said you must have bouncy fishballs to prove it's delicious LOL. As a child, I always imagined those fishballs bouncing and flew everywhere when you tested for their bounciness and worthiness to eat. Even today, before I eat any fishball, squid/fish balls or meatballs, that's what am looking for.AS usual, your blog is wonderful and kept reminded me as part of my heritage. Thank you for sharing :-) I must try your recipe… I haven’t make any fishball in my lfe :-) It’s ashamed, I know but it’s never too late to try it out ain’t it. There’s a noodle seller in my hometown that uses Eel to have this silky texture. They are famous and people (even in Merz) as far across the borders came to eat their noodles and their homemade fishballs. I read somewhere, they even exported their fishballs. Some of my expert ‘Aunties’ said you must have bouncy fishballs to prove it’s delicious LOL. As a child, I always imagined those fishballs bouncing and flew everywhere when you tested for their bounciness and worthiness to eat. Even today, before I eat any fishball, squid/fish balls or meatballs, that’s what am looking for.

AS usual, your blog is wonderful and kept reminded me as part of my heritage. Thank you for sharing :-)

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