Back

Spicy Seafood Fish Paste – 3 Ways

Servings: 3 - 4 Pax

Level: Easy

Share:
  • Twitter
Watch How To Make

Spicy Fish Croquettes

Ingredients:

  • 200g of Dodo Spicy Seafood Fish Paste
  • ½ onion (chopped and diced finely)
  • 2 cloves of garlic
  • ¼ cup of plain flour
  • 1 tbsp scallions (chopped finely)
  • 2 tbsp of breadcrumbs
  • ½ lemon (to squeeze over croquettes)
  • 1 egg
  • 50g Breadcrumbs

Directions:

  • With a mixing bowl, combine spicy fish paste, plain flour, onions, garlic, chopped scallions. Mix well and toss in breadcrumbs to bind all ingredients well. Set aside.
  • Scope one spoonful of the combined paste and roll it into a ball. Shape it to your preference.
  • Dip the spicy fish paste croquettes into the egg and then transfer it to the breadcrumbs. Coat well and set aside.
  • With a pot of oil, shallow fry the croquettes till golden brown.
  • Serve hot with various dips of your choice with a squeeze of lemon juice.

Baked Spicy Fish Paste Breadsticks with Tartar Sauce

Ingredients:

  • 1 packet of Dodo Spicy Seafood Fish Paste 120g
  • 2 frozen pastry puff sheet 23 x 23cm
  • 1 egg (beaten mixed with a splash of water)
  • 2 tbsp white roasted sesame seeds
  • 2 tbsp black roasted sesame seeds

Directions:

  • Preheat oven to 180°C
  • Take (A) one piece of pastry puff sheet, quickly spread the spicy fish paste onto pastry. (avoid spreading too far to the border.)
  • Take out (B) another piece of pastry puff sheet to place on top of the other (A) pastry puff.
  • Gently roll or press to seal the pieces together!
  • Lightly brush the pastry with egg mixture. Avoids all borders to prevent pastry from sticking onto the pan while baking.
  • Sprinkle some sesame seeds mixture on top of pastry and lightly press them onto the pastry.
  • Turn over the pastry and repeat step 5 & 6
  • Refrigerate the pastry for 10 mins.
  • “Flour” your knife or pizza cutter. Trim & tidy all sides and cut the pastry lengthwise into ½ inch thick strips.
  • Flour your finger tips & gently twist each strip with your fingers.Transfer to baking tray.
  • Send them into the oven & bake for 20 mins or 25mins, depending on each individual oven performance. Bake them till golden brown.
  • Let the breadsticks cool and serve with tartar sauce.

Spicy Fish Paste Toast with Chilli Crab Dip

Ingredients:

  • 1 packet of Dodo Spicy Seafood Fish Paste 120g
  • 1 loaf of baguette (sliced diagonally)

Chilli Crab Dip:

  • 50g Red chillies
  • 20g Chilli padi
  • 70g Shallots
  • 8 dried chillies (pre-soaked with water)
  • 1 stick of lemongrass (white part only)
  • 40g garlic
  • 15g galangal
  • 4 candlenuts
  • 1½ tbsp toasted belacan
  • 1 lime (juice)
  • Cooking Oil
  • 1 tbsp fermented bean
  • ½ tbsp sugar
  • 1 tsp salt to taste
  • 3 tbsp ketchup
  • 70ml water
  • 1 egg (beaten)

Directions:

  • Blend all ingredients together till well combined fine paste.
  • With some cooking oil in the pan, stir fry the rempah over low heat till fragrant. Stir in fermented beans, sugar, salt & ketchup & water. Mix well & sauté a little while more before swirling in the beaten egg. Set aside.
  • Sliced the baguette diagonally and spread the spicy fish paste on each slice.
  • Toast the baguette at 170°C for 10mins.
  • Serve hot with chilli crab dipping sauce.