Homemade Fish Paste
A simple homemade fish paste made from fresh Spanish mackerel, blended until smooth and worked until firm and bouncy. Portion and freeze it for an easy homemade base for fish cake, fish balls or fish paste noodles.
A simple homemade fish paste made from fresh Spanish mackerel, blended until smooth and worked until firm and bouncy. Portion and freeze it for an easy homemade base for fish cake, fish balls or fish paste noodles.
1. Spanish mackerel
2. Cornstarch
3. Salt
4. Pepper
5. Water
1. Clean and debone the Spanish mackerel. Instead of removing every single small bone, cut away the sections containing the bones.
2. Cut the fish meat into smaller pieces and place it into a blender.
3. Add a little cornstarch, salt and pepper.
4. Blend until smooth, adding a little water gradually until you get a smooth fish paste consistency.
5. Transfer the fish paste onto a chopping board.
6. Pick up the paste and throw it firmly onto the chopping board repeatedly. This helps develop a firmer, bouncier texture.
7. Start with gentle, low throws as the paste can splash when it’s still soft. Once the paste becomes firmer, you can throw it harder.
8. Portion the fish paste into a ziplock bag and freeze for later use.
Use the homemade fish paste to make simple fish paste noodles or pan fry fish cake for the kids. You can also shape it into small portions before cooking, depending on how your children like to eat it.
* Spanish mackerel doesn’t have too many bones, so I find it easier to cut away the sections with bones rather than trying to remove every single one.
* Don’t throw away the fish bones and skin, keep them to make a delicious fish soup base.
* Portion and freeze the fish paste so you can use only what you need each time.
* The repeated throwing is what gives the fish paste that firmer, bouncier texture.
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