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A question that has bothered me for many years: what the hell is fish paste and why would somebody put it in a sammich?
British People seem to like it - Please 'Splain.
Thank you in advance for your cooperation.
Fish Paste
#
* Preparation time: 20 minutes
* Rapid cooking time: 15 minutes
#
* 1 lb. white fish (pollock)
* 1/2 cup arrowroot starch (can be substituted with tapioca starch or cornstarch)
* Egg white from 2 eggs
* 3 ice cubes (about 1-inch square)
* 1 teaspoon salt
* 1/2 teaspoon white pepper
#
* Cut up the fish into 1/2-inch cubes. Put all the ingredients except for the ice cubes in a food processor and blend for about two minutes or until smooth. Then add the ice cubes and continue to blend for another three minutes or so. The paste should be very thick with a lot of elasticity. The finished paste should be very smooth with no solid pieces of fish. Scoop the paste into a bowl and refrigerate for about an hour before using.
It IS mostly a south east Asia type thing. BUt the British do eat a sandwich which uses a version of it, we know that sandwich as a tuna fish sandwich.
Fish Paste
#
* Preparation time: 20 minutes
* Rapid cooking time: 15 minutes
#
* 1 lb. white fish (pollock)
* 1/2 cup arrowroot starch (can be substituted with tapioca starch or cornstarch)
* Egg white from 2 eggs
* 3 ice cubes (about 1-inch square)
* 1 teaspoon salt
* 1/2 teaspoon white pepper
#
* Cut up the fish into 1/2-inch cubes. Put all the ingredients except for the ice cubes in a food processor and blend for about two minutes or until smooth. Then add the ice cubes and continue to blend for another three minutes or so. The paste should be very thick with a lot of elasticity. The finished paste should be very smooth with no solid pieces of fish. Scoop the paste into a bowl and refrigerate for about an hour before using.
It IS mostly a south east Asia type thing. BUt the British do eat a sandwich which uses a version of it, we know that sandwich as a tuna fish sandwich.
Fish Paste
#
* Preparation time: 20 minutes
* Rapid cooking time: 15 minutes
#
* 1 lb. white fish (pollock)
* 1/2 cup arrowroot starch (can be substituted with tapioca starch or cornstarch)
* Egg white from 2 eggs
* 3 ice cubes (about 1-inch square)
* 1 teaspoon salt
* 1/2 teaspoon white pepper
#
* Cut up the fish into 1/2-inch cubes. Put all the ingredients except for the ice cubes in a food processor and blend for about two minutes or until smooth. Then add the ice cubes and continue to blend for another three minutes or so. The paste should be very thick with a lot of elasticity. The finished paste should be very smooth with no solid pieces of fish. Scoop the paste into a bowl and refrigerate for about an hour before using.
It IS mostly a south east Asia type thing. BUt the British do eat a sandwich which uses a version of it, we know that sandwich as a tuna fish sandwich.
I use a fish mousseline as a base to make seafood sausages and raviolis.
You can also make a dumpling out of it to add to chowders and soups.
I think I would pass using it as a sandwich spread though.
Something to put on toast
Camerons British Foods :: Misc. Groceries :: Shipham's Salmon Paste (75g)
Start out with that, then move up to Marmite - Wikipedia, the free encyclopedia
Um......Marmite....if anyone can eat Marmite (Fermented Dead Yeast), then they could eat Fish Paste.
A question that has bothered me for many years: what the hell is fish paste and why would somebody put it in a sammich?
British People seem to like it - Please 'Splain.
Thank you in advance for your cooperation.
It's what they use to brush their tooth...
Anchovy Paste is sold in most grocery stores.Fish Paste
#
* Preparation time: 20 minutes
* Rapid cooking time: 15 minutes
#
* 1 lb. white fish (pollock)
* 1/2 cup arrowroot starch (can be substituted with tapioca starch or cornstarch)
* Egg white from 2 eggs
* 3 ice cubes (about 1-inch square)
* 1 teaspoon salt
* 1/2 teaspoon white pepper
#
* Cut up the fish into 1/2-inch cubes. Put all the ingredients except for the ice cubes in a food processor and blend for about two minutes or until smooth. Then add the ice cubes and continue to blend for another three minutes or so. The paste should be very thick with a lot of elasticity. The finished paste should be very smooth with no solid pieces of fish. Scoop the paste into a bowl and refrigerate for about an hour before using.
It IS mostly a south east Asia type thing. BUt the British do eat a sandwich which uses a version of it, we know that sandwich as a tuna fish sandwich.
I use a fish mousseline as a base to make seafood sausages and raviolis.
You can also make a dumpling out of it to add to chowders and soups.
I think I would pass using it as a sandwich spread though.
Sandwich spread. That’s another delicacy.
Anchovy Paste is sold in most grocery stores.Fish Paste
#
* Preparation time: 20 minutes
* Rapid cooking time: 15 minutes
#
* 1 lb. white fish (pollock)
* 1/2 cup arrowroot starch (can be substituted with tapioca starch or cornstarch)
* Egg white from 2 eggs
* 3 ice cubes (about 1-inch square)
* 1 teaspoon salt
* 1/2 teaspoon white pepper
#
* Cut up the fish into 1/2-inch cubes. Put all the ingredients except for the ice cubes in a food processor and blend for about two minutes or until smooth. Then add the ice cubes and continue to blend for another three minutes or so. The paste should be very thick with a lot of elasticity. The finished paste should be very smooth with no solid pieces of fish. Scoop the paste into a bowl and refrigerate for about an hour before using.
It IS mostly a south east Asia type thing. BUt the British do eat a sandwich which uses a version of it, we know that sandwich as a tuna fish sandwich.
I use a fish mousseline as a base to make seafood sausages and raviolis.
You can also make a dumpling out of it to add to chowders and soups.
I think I would pass using it as a sandwich spread though.
Sandwich spread. That’s another delicacy.
Have some U.S. soldiers wife get you a jar at the base commissary if one is near you.Anchovy Paste is sold in most grocery stores.Fish Paste
#
* Preparation time: 20 minutes
* Rapid cooking time: 15 minutes
#
* 1 lb. white fish (pollock)
* 1/2 cup arrowroot starch (can be substituted with tapioca starch or cornstarch)
* Egg white from 2 eggs
* 3 ice cubes (about 1-inch square)
* 1 teaspoon salt
* 1/2 teaspoon white pepper
#
* Cut up the fish into 1/2-inch cubes. Put all the ingredients except for the ice cubes in a food processor and blend for about two minutes or until smooth. Then add the ice cubes and continue to blend for another three minutes or so. The paste should be very thick with a lot of elasticity. The finished paste should be very smooth with no solid pieces of fish. Scoop the paste into a bowl and refrigerate for about an hour before using.
It IS mostly a south east Asia type thing. BUt the British do eat a sandwich which uses a version of it, we know that sandwich as a tuna fish sandwich.
I use a fish mousseline as a base to make seafood sausages and raviolis.
You can also make a dumpling out of it to add to chowders and soups.
I think I would pass using it as a sandwich spread though.
Sandwich spread. That’s another delicacy.
Not in Germany. And I had an overwhelming desire for fish paste sandwiches, while shopping today.
Have some U.S. soldiers wife get you a jar at the base commissary if one is near you.Anchovy Paste is sold in most grocery stores.Fish Paste
#
* Preparation time: 20 minutes
* Rapid cooking time: 15 minutes
#
* 1 lb. white fish (pollock)
* 1/2 cup arrowroot starch (can be substituted with tapioca starch or cornstarch)
* Egg white from 2 eggs
* 3 ice cubes (about 1-inch square)
* 1 teaspoon salt
* 1/2 teaspoon white pepper
#
* Cut up the fish into 1/2-inch cubes. Put all the ingredients except for the ice cubes in a food processor and blend for about two minutes or until smooth. Then add the ice cubes and continue to blend for another three minutes or so. The paste should be very thick with a lot of elasticity. The finished paste should be very smooth with no solid pieces of fish. Scoop the paste into a bowl and refrigerate for about an hour before using.
It IS mostly a south east Asia type thing. BUt the British do eat a sandwich which uses a version of it, we know that sandwich as a tuna fish sandwich.
I use a fish mousseline as a base to make seafood sausages and raviolis.
You can also make a dumpling out of it to add to chowders and soups.
I think I would pass using it as a sandwich spread though.
Sandwich spread. That’s another delicacy.
Not in Germany. And I had an overwhelming desire for fish paste sandwiches, while shopping today.
It's yummy!!!A question that has bothered me for many years: what the hell is fish paste and why would somebody put it in a sammich?
British People seem to like it - Please 'Splain.
Thank you in advance for your cooperation.
What The Hell is Fish Paste?