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Chu Hou Paste
Chu Hou Paste is a traditional Cantonese recipe for a classic dish of steamed fish balls made from pounded fish that can also be fried and which are a component of mang Southeast Asian dishes, fresh herbs and five-spice powder that is commonly used in braised dishes. The full recipe is presented here and I hope you enjoy this classic Cantonese version of: Chu Hou Paste.
prep time
5 minutes
cook time
20 minutes
Total Time:
25 minutes
Serves:
4
Rating: 
Tags : Hong-kong Recipes
Versions of this snack are made throughout southeast Asia where it's a common street food. This is the Cantonese version (from Hong Kong) where it's a crucial ingredient in fish ball curry.
Ingredients:
500g white fish
1 tsp salt
½ tsp ground white pepper
125ml (½ cup) water
Oil for frying
Method:
Mince the fish or pound to a paste in a mortar. Combine all the ingredients in a food process and blend at low speed for 2 minutes. Increase the speed to the maximum and blend well for 3 minutes, until the mix is sloppy and gloopy.
Prepare a large bowl of ice water and a smaller bowl of water. Dip your hands into the smaller bowl and take balls of the fish mixture, dropping them into the iced water.
Bring a large pan of water to a boil, add 1 tbsp salt then reduce the heat to medium and slowly drop in the fish balls, adding no more than 10 at a time.
The fish balls are done when they float to the surface (about 2 minutes). Remove with a spider or slotted spoon and set aside to drain as you cook the next batch.
They are ready to use as is, or they can be fried to a golden brown in hot oil before use.
