Practical Method to Cooking 5-Star Surimi (Fish Paste)
Hoping to dine Surimi (Fish Paste) a luxurious restaurant's, but for a few causes are not able to go to restaurants. This site is going to guide you with clear procedures on preparing a Surimi (Fish Paste) like a famous chef made.
We hope you got insight from reading it, now let's go back to surimi (fish paste) recipe. To make surimi (fish paste) you need 6 ingredients and 3 steps. Here is how you achieve that.
To make an extraordinary Surimi (Fish Paste), here are the ingridients needed:
- You need 200 g of White Fish Fillets *soft fish recommended, e.g. Cod, Blue Grenadier (Hoki), etc.
- Provide 1/2 of Egg White *optional.
- You need 1 pinch of Salt.
- Use 2 tablespoons of Sake (Rice Wine).
- Provide 1 teaspoon of Sugar.
- Take 1-2 tablespoons of Potato Starch OR Corn Starch Flour.
After readying the ingridients, next you are good to prepare your tasty Surimi (Fish Paste) by following the procedures on this section:
- Remove bones and skin from Fish Fillets and cut into small pieces. Place in a food processor, add Egg White, Salt, Sake and Sugar, and process until smooth. Add Potato Starch OR Corn Starch to firm up as required..
- Note: If you have Suribachi (Japanese Mortar), you can grind this paste further until gelatinous texture is achieved..
- Note: You can mix extra ingredients such as Ginger, Spring Onion, Vegetables or Mushrooms with this paste, season with extra Salt and Spices, form into balls or bars, and cook in soup or fry in the oil..
To make surimi seafood, the first step is the surimi production, fish protein paste serve as a vital ingredient in finished product. To be precise, surimi is a common ingredient in sushi. It's a type of processed seafood that features white flavored fish which is properly cooked and then frozen. Surimi is an edible paste made from processed meat or seafood. The most common example is imitation crabmeat, which is made from mild white fish such as cod or pollack.
Recipe : Surimi (Fish Paste)
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Simple tips to make Surimi (Fish Paste)
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