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–+ servings

Lemon Yuzu Fish Paste

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Main
Cuisine: Hong Kong style
Servings: 4 people

Ingredients
 

Main Ingredients

  • 500 g Fish Paste (Seasoned)
  • 1 pcs bell pepper (approx. 100g)
  • 1 pcs onion (approx. 50g)

Lemon Yuzu Sauce

  • 2 tbsp Fresh Lemon Juice
  • 2 tbsp brown sugar
  • 1 tbsp Yuzu Citron Tea (Jam)
  • 200 ml hot water

Thickener

  • 3 tbsp cold water
  • 2 tsp custard powder

Instructions

  • Deseed and cut the bell pepper into pieces; cut the onion into pieces.
  • Prepare 2 sheets of parchment paper. Place the fish paste on one sheet, cover with the other sheet, and press down with your hand to form a flat patty.
  • Heat the pan and add 1 tbsp of oil. Pan-fry the fish paste patty over low heat until golden brown on both sides and fully cooked. Remove, let cool slightly, and cut into strips.
  • In the same pan, add 2 tsp of oil. Switch to medium-high heat and sauté the onion and bell pepper until softened.
  • Return the cooked fish strips to the pan and stir-fry with the onions and peppers.
  • Add all "Lemon Yuzu Sauce" ingredients to the pan. Cook until it simmers and the sugar has dissolved.
  • Mix the "Thickener" ingredients until smooth. Slowly pour into the pan while stirring. Cook until the sauce thickens and evenly coats the ingredients. Serve immediately.

Notes

Additional information
1. Alternative Cooking Method: You can air-fry the fish paste instead of pan-frying (approx. 180°C / 360°F for 10-12 minutes, depending on thickness).
2. Flavor Tip: Squeeze a little fresh lemon juice over the dish right before serving to enhance the fragrance.
3. Custard powder gives the sauce a vibrant yellow color and a subtle fragrance. If unavailable, you can substitute with cornstarch.