The crispy, chewy Cantonese fish 'tofu' (绉纱鱼腐)

From the creator

Yufu, or Cantonese fish tofu! One of my all time favorite ingredients, I'm really happy we could finally crack this nut. 0:00 - Why everyone loves tofu puffs 0:22 - Introducing Cantonese Fish Tofu Puffs 1:44 - What fish to use? 2:25 - Making the fish tofu 7:46 - Making a milky fish stock 9:36 - Chris's fish tofu, up to Steph's standards? INGREDIENTS, FISH TOFU * Dried scallops (干瑶柱) -or- shrimp, ~10 or 8g mixed with ~1 cup hot, boiled water * Fish fillet, preferably a fish high in myosin like lingyu, snapper, or bass (we used Tilapia), 325g * Salt, 8g (1/2 tbsp) * Slurry: potato starch (土豆淀粉), 100g mixed with 100mL of the above scallop soaking liquid * Scallop soaking liquid from above, 50mL * Fish sauce (鱼露), 5g, optional * Egg white, 165g (about four large eggs worth) * Peanut oil (花生油), 1 tbsp PROCESS, FISH TOFU Soak the dried scallops in hot, boiled water and set aside. The water should be cool by the time you use it (~60 minutes) Slice your fillet of fish into thin sheets to ensure all pin bones are broken up. Then, using a pair of cleavers, begin to mince the fish into a fine paste. Doing so takes about five minutes for lingyu, fifteen minutes for tilapia, and somewhere in the middle for bass. At this point, your scallops should be cool and reconstituted – minced those up as well, combine, and mince it all together for another couple minutes. Optionally, I also like finish things by chopping in the same motion with a back of a knife for ~2 minutes to develop a bit

Published 2023-04-24 · Watch on YouTube ↗
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