Nov 10 • General discussion
Fish Paste Update - Swee Low's Recipe plus Ling Fillets test
1) In yesterday's Zoom session, I tested making fish paste with a batch of Ling fillets - as you can see from the photo of a dollop of the fish paste fried in oil - it was a bust - it's too flaky and lacks any starchiness to produce proper fish paste for yong tau foo/fish balls etc.
2) I've also attached a copy of the fish paste notes by from when he did a masterclass on the topic over 20 years ago in Melbourne's Victoria Market, run by a chef from China. I tried to clarify some points but Swee says he can't remember because it was so long ago, but take a look and see if you can figure it out 😁
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Fish Paste Update - Swee Low's Recipe plus Ling Fillets test
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