Fish Tofu Recipe

Ingredients

• 2spring onions, chopped (about 80 ml chopped)
• 15 gginger, chopped
• 1 tspSichuan peppercorns (optional)
• 120 mlhot water
• 400 gswai fillet, or tilapia, catfish or cod
• 50 gshrimp
• 3 tbspginger-spring onion water
• 1/2 tspsalt
• 1/2 tspwhite pepper
• 1/2 tspsugar
• 1 tspsoy sauce
• 1 tspcooking wine (optional)
• 1whole egg
• 1egg white
• about 40 gtapioca starch
• a thin coatingvegetable oil, for brushing the container
• 2 tbspvegetable oil, for frying

Instructions

1. 1

   Infuse the water

   Put the chopped spring onions, ginger and Sichuan peppercorns in a small bowl. Pour over the hot water and leave it on the worktop for 15–30 minutes, until it has cooled to room temperature.

2. 2

   Blend the fish

   Cut the fish into 2.5 cm cubes and cut each shrimp into three pieces. Put them in a blender with 3 tablespoons of the infused water, then blend at medium speed for 1 minute.

3. 3

   Season the mixture

   Add the salt, white pepper, sugar, soy sauce, cooking wine if using, whole egg and egg white. Blend at medium speed for 1 more minute, until smooth.

4. 4

   Stir in starch

   Transfer the mixture to a large bowl and add the tapioca starch. Use a spatula to mix until no dry pockets remain, then whisk in one direction for 5 minutes.

5. 5

   Fill the container

   Brush a rectangular food-storage container with a thin layer of vegetable oil. Pour in the fish mixture and spread it evenly.

6. 6

   Cover the mixture

   Cover the container with cling film and use a toothpick to make about 20 holes in the film.

7. 7

   Steam until firm

   Set the container in a steamer, or steam it over medium-high heat on the hob, for about 25 minutes, until the fish tofu is cooked through and firm.

8. 8

   Cut into pieces

   Take the container out of the steamer and leave the fish tofu to cool slightly. Turn it out onto a chopping board and cut it into pieces about 5 cm long, 2.5 cm wide and 1.25 cm thick.

9. 9

   Fry until golden

   Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Fry the pieces for 2–3 minutes on each side, until golden brown and crisp.

10. 10

    Serve or add

    Serve the fish tofu straight from the pan, with or without a dipping sauce, or add it to soups, stews or stir-fries.

11. 11

    Freeze for later

    Arrange the fish tofu in a single layer in an airtight container or freezer bag and freeze for up to 2–3 months. Thaw it in the fridge for several hours or overnight, or defrost it in the microwave on a low setting before using.

What is fish tofu?

Fish tofu is a fish-based cake rather than tofu made from soybeans. It is popular in East Asian dishes such as tteokbokki, where its springy bite works well alongside chewy rice cakes.

This homemade version combines white fish and shrimp, then steams and pan-fries the mixture. Tapioca starch and thorough whisking help give the cakes their characteristic bounce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 47 calories, 0g protein, 0g carbs, 0g fat.

The fish, shrimp and eggs provide most of the protein; the tapioca starch contributes most of the carbohydrate, while the frying oil adds fat. Pair a few pieces with vegetables or a vegetable-rich soup for a more balanced plate.

Choosing the fish and shrimp

White fish: Swai is specified here, but tilapia, catfish or cod can be used instead. Choose boneless fillets so the mixture blends smoothly.

Shrimp: A small amount adds another seafood flavour to the mix. To leave it out, replace it with 50 g more fish, as directed in the recipe.

Why the infused water matters

Ginger and spring onions: Steeping them in hot water makes a fragrant liquid that goes into the blender with the fish. Let it cool to room temperature before blending.

Sichuan peppercorns: They are optional, so the infusion can still be made without them. Use only 3 tablespoons of the strained liquid in the fish mixture.

Getting the bouncy texture

Tapioca starch: Mix it in until no dry pockets remain; this recipe recommends tapioca starch rather than cornflour or plain flour. Potato starch is given as an alternative.

Whisking: After incorporating the starch, whisk in one direction for 5 minutes. This deliberate mixing helps create the elastic texture, so avoid stopping as soon as the batter looks combined.

Steaming and doneness

Even layer: Spread the batter evenly in the oiled container so it steams at a consistent thickness. The recipe calls for about 25 minutes over medium-high heat.

Firm centre: The fish tofu should be cooked through and firm before you turn it out. Let it cool slightly first, which makes it easier to cut into neat pieces.

Pan-frying and serving

Golden edges: Fry the cut pieces in vegetable oil over medium heat for 2–3 minutes per side. Turn them when the underside is browned and crisp.

Serving ideas: Eat them on their own or add them to tteokbokki, soup, stews or stir-fries. They are also good with a dipping sauce, though the recipe notes they can be served without one.

Recipe notes & tips

• Cool the ginger-spring onion water before adding it to the fish.
• Use a blender to make the fish mixture smooth before adding the starch.
• Scrape the bowl as you mix so no dry starch remains tucked at the sides.
• Whisk in one direction for the full 5 minutes to build the springy texture.
• Make the batter layer even so it steams consistently.
• Let the steamed block cool slightly before cutting to help it hold its shape.

Variations

• Swap the fish: Use tilapia, catfish or cod in place of swai.
• Skip the shrimp: Replace it with 50 g of additional fish.
• Omit the peppercorns: Leave out the Sichuan peppercorns for a milder infusion.
• Use potato starch: Substitute potato starch for tapioca starch if needed.
• Add it to tteokbokki: Cut the cakes into pieces and stir them into the finished dish.

Common mistakes to avoid

• Using hot infused water: It can warm the fish mixture; let the water cool to room temperature first.
• Leaving starch pockets: Dry clumps affect the batter; mix with a spatula until fully combined.
• Skipping the whisking: The texture may be less elastic; whisk in one direction for 5 minutes.
• Uneven steaming: A lopsided layer may cook inconsistently; spread the batter level in the container.
• Frying too soon: Pieces may not brown evenly; wait until the pan is heated over medium heat before adding them.

How to store

Freeze the cooked fish tofu in a single layer in an airtight container or freezer bag for up to 2–3 months. Thaw in the fridge for several hours or overnight, or use a microwave on a low setting; reheat by pan-frying or add it to a hot dish.

Frequently asked questions