
By Ms Shi & Mr He
Fish Tofu Recipe
11 steps
Prep:25minCook:35min
Fish tofu is a popular ingredient in tteokbokki because it has a unique bouncy texture that complements the chewy texture of the rice cakes. Its protein content also makes the dish more filling and nutritious. In this homemade fish tofu recipe, we'll show you how to make this protein-packed snack from ground fish, shrimp, simple seasonings, and tapioca starch.
Updated at: Fri, 25 Jul 2025 00:45:56 GMT
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Ingredients
18 servings

⅓ cupgreen onions
Chopped chopped green onions

15gginger
Chopped chopped ginger

1 tspsichuan peppercorns
Optional

½ cupwater
hot

400gswai fillet
Can also use tilapia, catfish, or cod fillet

50gshrimp
If you want to skip the shrimp, just use 50g fish of your choice to substitute it
3 Tbspginger scallion water

½ tspsalt

½ tspwhite pepper powder

½ tspsugar

1 tspsoy sauce

1 tspcooking wine
optional

1whole egg

1egg white

⅓ cuptapioca starch
Ideally use tapioca starch, Can also use potato starch instead Do not use cornstarch or flour
Instructions
Step 1
In a small bowl, add chopped green onions, ginger, Sichuan peppercorns, and hot water. Set aside on your countertop for 15 to 30 minutes, allowing it to cool naturally to room temperature.
Step 2
Dice the swai fillet (or tilapia, catfish, or cod fillet) into 1-inch cubes and cut each shrimp into 3 segments. Next, add the fish, shrimp, and 3 tablespoons of ginger scallion water prepared in step 1 to a blender and blend on medium speed for 1 minute.
Step 3
Add all the ingredients listed under "fish tofu" except for the tapioca starch into the blender, and blend on medium speed for 1 more minute until it forms a smooth batter.
Step 4
Transfer the batter to a large mixing bowl, add ⅓ cup of tapioca starch to the batter. Using a spatula, blend the mixture until there are no dry starch pockets remaining in the bowl. Next, using a whisk, stir the batter in one direction for 5 minutes. It's important not to skip this step as the stirring helps to organize the proteins in the fish tofu, resulting in a more elastic texture.
Step 5
Brush a rectangular food storage container with a thin layer of vegetable oil. Pour the fish batter to the container, spreading it out evenly.
Step 6
Cover the container with a sheet of plastic food wrap and poke approximately 20 holes on it using a toothpick.
Step 7
Place the container on a steamer (or steam over medium-high heat on your stovetop) and steam about 25 minutes, or until the fish tofu is cooked through and firm.
Step 8
Remove the container from the steamer and let it cool slightly. Transfer the steamed fish tofu out to a cutting board. Cut it into rectangular cubes, about 2'' long, 1'' wide, ½'' thick.
Step 9
Add 2 tbsps of vegetable oil to a frying pan, and fry the fish cakes over medium heat for 2-3 minutes on each side, or until they are golden brown and crispy.
Step 10
You can enjoy the fish tofu immediately after it's pan fried. It's already super delicious and flavorful without any dipping sauce. Or you can add fish tofu to soups, stews, or stir-fries as desired. Check out my Cheese Tteokbokki Recipe where I used fish tofu.
Step 11
Storage: Place the fish tofu in an airtight container or freezer bag in a single layer, then place the container or bag in the freezer. Fish tofu can be stored in the freezer for up to 2-3 months. When you're ready to use the frozen fish tofu, remove it from the freezer and let it thaw in the refrigerator for several hours or overnight. Alternatively, you can defrost the fish tofu in the microwave on a low power setting. Once thawed, the fish tofu can be used in your desired recipe.
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