DIY, Food, Mummy's Kitchen, Singapore
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How-To: Make Fish Paste from Scratch

     
Fish

  1. Get a 800g/900g batang fish from your local market.Fillet
  1. Debone it and freeze the bones for later usage. You can use it to cook fish sliced noodles or make fish stock.Scrape the Flesh
  1. Place the fish fillet on a chopping board or plate and use a spoon to scrape the fish meat.Minced Fish
  1. The fish meat is ready to be used.Fish Skin
  1. Keep the skin of the fish after the fish meat is scraped. You may freeze it together with the bones for when you want to cook fish sliced noodles or make fish stock.

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This entry was posted in: DIY, Food, Mummy's Kitchen, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

1 Comment

  1. Pingback: Recipe: Thai Fish Cakes (Tod Man Pla) | Beyond Norm

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