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A new presentation of Hong Kong street snack. Demonstrated at the 2011 Melbourne Food and Wine Festival.
Beat fish meat until sticky and elastic. Add salt and pepper to taste.
Heat soya milk to 75–80°C.
Add nigari and stir until soya milk curds form.
Strain curd in a basket or sieve lined with cheesecloth.
Pour curd into 8 inch (approx. 20cm) square wooden tofu presser.
Put a weight on top (about 600g) and press down.
When tofu is almost set (about 30 minutes), sprinkle cornstarch on top, add the minced fish, spread evenly, and continue pressing for 15 minutes.
Cut into squares and steam for 5 minutes.
Top with shredded ginger, spring onion and chilli sauce. Serve hot.
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