White Fish Paste

    1 hour 15 mins

    This is a basic recipe that's used to make homemade asian fish cakes or fish balls. The paste is springy and elastic and can be stored in the freezer. Just thaw when you need it.

    2 people made this

    Makes: 600 g

    • 450 g white fish fillet, cut into small chunks
    • 65 arrowroot starch
    • 2 egg whites
    • 1 teaspoon salt
    • 1/2 teaspoon ground white pepper
    • 2 ice cubes

    Prep:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr15min 

    1. Place everything into a food processor and process until the mixture is smooth, about 2-3 minutes.
    2. Add the ice cubes and process for another 2-3 minutes. The resulting fish paste should be very thick, smooth and elastic.
    3. Transfer the fish paste into a container, cover and chill for 1 hour before using.

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