The house-hunting is taking up a quite a bit of my time, that’s why it seems like my recipes have been coming along slowly on this site. I apologize to everyone, I’d like to get back to my usual routine of consistent posts.
This recipe is actually super easy, with minimal preparation work. We will be making use of fish paste, an ingredient that is usually used to spread on vegetables, such as bell peppers, and then pan-fried.
I took a sample photo of two different containers of what the fish paste looks like. It was near the tofu and seafood section, so that might be where you want to start. The container is tiny, and looks like the same type of container you would find potato salad in.
Notice the first photo has no ingredient label! We used it anyway, even though we don’t know what exactly “Fish Paste - All Kinds” really mean :) The second photo, on the other hand, seems more descriptive.
As for the tofu, we just bought the small container that contains 6 pieces, but we only used 3 pieces.
- 300 g of fish paste
- 3 pieces of tofu (about 420 g)
- 1 teaspoon of chicken broth powder
- 1/2 teaspoon of corn starch
- 1/2 teaspoon of sesame oil
- green onions for garnish
- pinch of salt and pepper
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Allow the tofu to settle on a plate so that it dries. Remove any excess water.
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Place the fish paste and tofu on a plate/dish, and add the chicken broth powder, corn starch, sesame oil, a pinch of salt, and a pinch of pepper. This plate will be placed in a steamer, so choose an appropriate sized plate.
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Using a large spoon, mash the ingredients together into a unfirom mixture. This can take a couple of minutes. Once thoroughly mixed, make the surface nice and flat.
- Prepare the food steamer. I should note that I use a stove top steamer that has water filled at the bottom, so the cooking time may vary. Once the water comes to a boil, place it in the steamer for approximately 8 minutes (or until cooked).
- Garnish with green onions.
