Making fish paste is a laborious work. It is worth the work because of the texture  and chewy texture. The taste is fantastic.Nowadays there are a lot of fish paste sold in the markets but they are not as fresh and good if you know how to make it.


Corn Starch, 1 lb.
Morton Table Salt

1 kg Spanish Mackerel (ikan tenggiri)
1 tbsp corn starch
1 tsp salt
1/2  cup water

1. Wash and cut open the fish on both sides.

2. Scrape out the flesh with a spoon.

3. Pound the fish flesh with corn starch, salt and water mixture.

4. Keep pounding the fish till it is not sticky but shiny.
5. Divide the fish paste into small oblong size and fry in a wok till golden in colour.
6. Serve on a plate.
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