YUE FU (FISH TOUFU PUFFS)

Today I made Yue Fu 鱼腐 (Fish toufu puffs). Use them in your vegetable soups or add them to your noodle soup.

YUE FU (鱼腐)

1kg whole Tofu fish or Spanish Mackerel, filleted

3/4 cup water

1.5 tsp sea salt

1/2 tsp pepper powder

5 eggs

1/2 cup chopped spring onions

Oil for deep frying

1. Wash fish and pat dry fish with kitchen paper towels.

In a bowl mix salt into water and stir.

2. Using a dessert spoon, scrap off fish flesh from the skin and bones. Keep bones and skin aside for stock later.

3. Put flesh inside food processor and blend til fine. With motor running, add in salt water a little at a time until all had been added.

4. Add in chopped spring onions and pepper n blend until well combined. Add in lightly beaten eggs and blend until it forms a d smooth paste. Transfer paste into a bowl.

5. Heat up abt 3 cups oil in a wok until hot. Drop teaspoons of paste into hot oil in medium-high heat til brown. Dish out n cool on wire rack.

6. You can freeze them and use them in your vegetable soups or noodle soup. Just drop them into the soup while still frozen to reheat.

FOR THE FISHBONE STOCK:

Toast the fish head, bones and skin in a lightly oiled wok until cooked and drop them into a pot of boiling water. Add a few slices of ginger. Boil for about 40 mins and discard the bones etc. Use the stock for your vegetable soup like bittergourd, bayam/amaranth, moringa leaves, meddler leaves etc. Add a beaten egg or salted duck egg to flavour.