How to cook with fish paste – Chinese recipes for congee or stuffed vegetables

Fish paste, which is made by seafood vendors from carp and/or whatever other types of fresh fish are left over from the day before, is a useful, versatile ingredient. I never use it as is; I always flavour it with other ingredients before shaping the paste into balls and poaching them in congee, soup or Thai green curry, or using it as a stuffing for vegetables. Dried scallop congee with fish paste  People tend to have strong preferences about congee. My grand­mother made it thick and…

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