17 Japanese Fish Paste Recipe Ignite Your Passion For Cooking!

Published on: Mar 26, 2024

If you're a fan of Japanese cuisine, you've probably heard of fish paste or "surimi," a staple ingredient used in many traditional dishes such as sushi, fish cakes, and hot pot. This versatile and protein-rich ingredient is made by blending fish meat with other ingredients to create a smooth and elastic paste. In this article, we'll dive into the world of Japanese fish paste and explore a simple and delicious recipe that you can easily recreate at home. So, get ready to tantalize your taste buds and impress your friends and family with your newfound culinary skills.

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Fried Meat Balls

Main Ingredients: Ground Pork, Egg, Small Onion, Fish Paste, Five Spice

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Fried meat balls are a classic dish that can be enjoyed as an appetizer or a main course. They are easy to make and can be customized to your liking with different types of meat and seasonings. To make these delicious balls, you will need ground meat, breadcrumbs, eggs, and your choice of herbs and spices. Mix all the ingredients together and form into small balls. Then, fry them in a pan until golden brown and crispy on the outside. Serve hot with your favorite dipping sauce for a tasty snack or meal.

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Thai Fish Cake (Tod Mun Pla) / ทอดมันปลากราย

Main Ingredients: Fish Paste, Egg, Thai Red Curry Paste, Snake Beans

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Thai fish cakes, also known as Tod Mun Pla, are a popular street food in Thailand. They are made with ground fish, usually mackerel or tilapia, mixed with red curry paste, fish sauce, and kaffir lime leaves. The mixture is then shaped into small patties and deep-fried until crispy. These fish cakes are often served with a sweet chili sauce for dipping. The combination of flavors and textures in this dish is sure to be a hit with your taste buds.

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Fish Ball (Steamed Fish Balls with Bean Curd Sticks)

Main Ingredients: Fish Paste, Garlic, Sesame Oil, White Pepper, Bean Curd

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The Biased Foodie: Mei Ji Fishball Noodles *not bad*

Steamed fish balls with bean curd sticks is a traditional Chinese dish that is simple yet flavorful. The fish balls are made with a mixture of ground fish, cornstarch, and seasonings, then steamed until they are firm and bouncy. The bean curd sticks add a unique texture to the dish and soak up the delicious flavors of the steamed fish balls. Serve this dish as a side or as part of a larger meal for a taste of authentic Chinese cuisine.

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Thai Fish Cake (Tod Mun Pla)

Main Ingredients: Fish Paste, Egg, Thai Red Curry Paste, Snake Beans

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Steamed Prawns and Fish Paste on Egg Tofu

Main Ingredients: Fish Paste, Prawns, Tofu, Grated Carrot, Spring Onion

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This dish is a delicious combination of steamed prawns and fish paste on top of a bed of silky egg tofu. The prawns are marinated in a flavorful sauce and then steamed along with the fish paste, creating a perfect balance of flavors. The egg tofu adds a creamy and delicate texture to the dish, making it a hit with both kids and adults. Serve this as a main dish or as part of a larger meal for a complete and satisfying meal.

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Thai Fish Cakes - How to Make Tod Man Pla ทอดมันปลา

Main Ingredients: Fish Paste, Large Egg Whites, Red Curry Paste, Green

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Tod Man Pla, Thai Fish Cakes on a Plate Stock Image - Image of lime ...

Learn how to make authentic Thai fish cakes, also known as Tod Mun Pla, with this easy and delicious recipe. The key to making these fish cakes is using fresh ingredients, especially the fish. You can use any firm white fish for this dish, but tilapia or mackerel are the most commonly used in Thailand. The fish is mixed with red curry paste, fish sauce, and other seasonings then shaped into patties and fried until crispy. Serve with a sweet chili sauce for a truly authentic experience.

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Seafood Tofu

Main Ingredients: Tofu, Fish Paste, Coriander Leaves, Spring Onion

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Seafood tofu is a popular dish in Chinese cuisine and is often served at dim sum restaurants. It consists of a mixture of shrimp, scallops, and fish paste that is shaped into balls and deep-fried until golden brown. The crispy exterior gives way to a soft and flavorful filling that is sure to please your taste buds. Serve this dish as an appetizer or as part of a larger meal for a taste of traditional Chinese flavors.

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Beancurd Skin Rolls with Shrimp filling

Main Ingredients: Minced Pork, Fish Paste, Shrimps, Water Chestnut

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Beancurd skin rolls with shrimp filling, also known as prawn chee cheong fun, are a popular dim sum dish in Chinese cuisine. The beancurd skin is filled with a mixture of shrimp, pork, and other seasonings, then rolled and steamed until tender. The rolls are then topped with a savory sauce and sometimes served with chili oil for a spicy kick. These rolls are a must-try for any dim sum lover or anyone looking to try new and delicious flavors.

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Fried Stuffed Bell Peppers with Homemade Black Bean...

Main Ingredients: Green Bell Peppers, Plain Flour, Cooking Oil, Fish

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Spice up your dinner routine with this delicious and flavorful dish of fried stuffed bell peppers. The peppers are filled with a mixture of ground pork, black beans, and seasonings, then deep-fried until crispy. The black beans add a unique and hearty flavor to the dish, making it a hit with both meat lovers and vegetarians. Serve with a side of rice for a complete and satisfying meal.

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Hei Zho or Prawn Rolls 虾枣

Main Ingredients: Tofu Skin, Prawns, Minced Pork, Fish Paste, Water

Hei Zho / Hae Zhor / Hekeng Udang (Teochew Crispy Prawn Rolls)

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Hei Zho, also known as prawn rolls, are a popular dish in Cantonese cuisine. They consist of a mixture of shrimp, pork, and other ingredients that are wrapped in a thin beancurd skin and deep-fried until crispy. The rolls are then served with a sweet and sour sauce for dipping. These flavorful and crispy rolls are a must-try for anyone looking to explore the delicious flavors of Cantonese cuisine.

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Cooking Pinakbet (Stir-Fry Vegetable)

Main Ingredients: Garlic, Onions, Tomatoes, Okra, Eggplant, Bitter Gourd

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Pinakbet is a popular Filipino dish that is made by stir-frying a variety of vegetables in a savory sauce. The vegetables used in this dish typically include eggplant, bitter melon, squash, and okra, but you can use any vegetables you like. The sauce is made with shrimp paste, garlic, onions, and tomatoes, giving the dish a unique and delicious flavor. Serve this dish as a side or as a main course with rice for a healthy and flavorful meal.

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Thursday, May 10, 2012

Main Ingredients: Fish Paste, Meat, Spring Onion, Grated Carrot, Pepper

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For a taste of traditional Hakka cuisine, try this braised tau pau with fish paste dish. The tau pau, or tofu skin, is filled with a mixture of fish paste, pork, and other seasonings, then braised until tender and flavorful. This dish is usually served as part of a larger meal, along with other Hakka specialties. The combination of flavors and textures in this dish is sure to be a hit with your taste buds.

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BRAISED TAU PAU WITH FISH PASTE

Main Ingredients: Fish Paste, Prawn, Minced Meat, Spring Onions, Salt

Braised fresh beancurd skin/Tau Pau with black beans ~ 黑豆焖腐竹云耳 ...

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This refreshing and flavorful Thai green apple salad is the perfect side dish for any meal. The tangy and crunchy green apples are mixed with shredded carrots, red onions, and a spicy lime dressing. The combination of sweet, sour, and spicy flavors in this salad is sure to wake up your taste buds. Serve as a side with grilled meats or as a light and healthy lunch option.

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Thai Green Apple Salad

Main Ingredients: Salmon Fillet, Green Apple, Cucumbers, Thai Peppers

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Savory and Tangy Pan-Seared Salmon With Thai Green Apple Salad | Recipe ...

Deep-fried seafood balls are a delicious and easy-to-make appetizer or snack. The balls are made with a mixture of shrimp, fish, and seasonings, then deep-fried until crispy and golden brown. These seafood balls are often served with a sweet and sour sauce or a spicy chili sauce for dipping. They are also a popular street food in many Asian countries. Serve these balls hot for a flavorful and satisfying snack.

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Deep Fried Seafood Balls

Main Ingredients: Prawns, Salt, Pepper, Fish Paste, Ginger Juice

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Cabbage rolls are a classic dish that can be found in many different cuisines around the world. In this recipe, the cabbage is filled with a mixture of ground meat, rice, and seasonings, then steamed until tender. The rolls are then topped with a savory sauce and served as a main course. This dish is perfect for a comforting and hearty meal on a cold day.

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Steamed Cabbage Rolls

Main Ingredients: Fish Paste, Minced Pork, Coriander Leaves, Ginger

The Fussy Palate: Steamed Cabbage Roll

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Stuffed bitter gourd soup, also known as Canh Khổ Qua Nhồi Thịt, is a popular dish in Vietnamese cuisine. The bitter gourd is filled with a mixture of ground pork, shrimp, and seasonings, then simmered in a flavorful broth. The bitterness of the gourd is balanced out by the savory and slightly sweet broth, making this a delicious and unique dish to try.

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Stuffed Bitter Gourd Soup (Canh Khổ Qua Nhồi Thịt)

Main Ingredients: Bitter Gourd, Green Onions, Ground Pork, Fish Paste

Stuffed Bittermelon Soup (Canh Khổ Qua) | Wok and Kin

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Hakka Yong Tau Foo is a popular dish in Hakka cuisine that consists of tofu and vegetables filled with a mixture of pork and fish paste. The filled tofu and vegetables are then either simmered in a clear broth or stir-fried with a savory sauce. Both versions of this dish are delicious and full of flavor. Serve as a side or as a main course with rice for a satisfying and healthy meal.

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Hakka Yong Tau Foo (Soup and Dry Versions)

Main Ingredients: Ground Pork, Fish Paste, Salted Fish, Cornstarch, Salt

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Fish maw soup, also known as Fa Kau soup, is a nutritious and flavorful dish commonly found in Chinese cuisine. The fish maw, or swim bladder of a fish, is prized for its health benefits and is often used in soups and stews. In this recipe, the fish maw is simmered with pork and vegetables in a savory broth. Serve as a comforting and healthy meal option for the whole family.

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Fish Maw ~ Fa Kau soup

Main Ingredients: Dried Fish, Pork Ribs, Pork, Fish Paste, Chinese

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These crispy prawn rolls are a popular dish in Cantonese cuisine and are often served as an appetizer or snack. The rolls are made with a mixture of shrimp, pork, and other seasonings, then wrapped in beancurd skin and pan-fried until crispy. The combination of flavors and textures in this dish is sure to please your taste buds. Serve with a side of sweet and sour sauce for dipping for a delicious and satisfying snack.

The History of Japanese Fish Paste

The Origins of Surimi

Japanese fish paste, also known as surimi, has a long and fascinating history that dates back to the 12th century. It is said that the technique of making surimi was brought to Japan from China, where it was used to preserve fish during long sea voyages. The word "surimi" itself is derived from the Japanese word "su" meaning vinegar and "rimi" meaning ground. This refers to the traditional method of making surimi by grinding fish meat with vinegar to prevent spoilage.

The Evolution of Surimi

As time passed, the Japanese perfected the technique of making surimi, using different types of fish such as cod, pollock, and mackerel. In the early 19th century, a process called "kamaboko" was developed, which involved shaping the surimi paste into various forms and then steaming or grilling them. This gave birth to the popular fish cakes, known as "kamaboko," which are still enjoyed in Japan today.

The Recipe for Homemade Surimi

Now that you know the history of Japanese fish paste, it's time to try making it at home. The recipe we'll be sharing is simple and uses ingredients that are easily available in most grocery stores.

Ingredients:

250g of white fish fillets (cod, pollock, or mackerel)
1 tablespoon of cornstarch
1 egg white
1 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of sake
1 teaspoon of mirin

Instructions:

Prepare the Fish: Cut the fish fillets into small pieces and remove any bones. Rinse the fish with cold water and pat dry with a paper towel.
Mix the Ingredients: In a food processor, blend the fish, cornstarch, egg white, salt, sugar, sake, and mirin until you get a smooth paste.
Knead the Paste: Transfer the paste to a bowl and knead it for 5 minutes with your hands until it becomes sticky and elastic.
Use as Desired: Your homemade surimi is now ready to use in your favorite Japanese dishes. You can shape it into balls, sticks, or any other form you desire.

Now that you have a better understanding of Japanese fish paste and how to make it, you can experiment with different types of fish and flavors to create your own unique variations. Whether you use it in sushi, fish cakes, or hot pot, your homemade surimi will surely elevate your dishes to a whole new level. So, give this recipe a try and experience the deliciousness of Japanese fish paste for yourself.