Tuesday, January 12, 2010

Guest Post: Fish Floss

Let me introduce Zurin from Malaysia to you from Cherry On a Cake, I recently started reading her blog, its warm and friendly and filled with great food, this one caught my eye as I had never heard of it before. So yep you know what's coming I asked her for the recipe to share with us.

Zurin says this can be used as an appetizer, a side dish or even a sandwich filler. It is often a topping for rice or can be used in the way you next create!
I asked my local Asian store for it, they said it could be ordered, or if not why not make it....


  • 650 gm of cooked fish meat (tuna, mackeral or any meaty fish) I used 3 whole tunas about 12 inches from tip to tail. You could also use an equal amount of minced beef or chicken.
  • 6 medium onions
  • 4 garlic
  • 1 inch ginger
  • 1/2 inch galangal
  • 2 stalks lemon grass (white part only)
  • 3 T coriander seed, pounded coarsely
  • 1 T or more chillie paste (bottled or fresh)
  • 2 tsp tumeric powder
  • 1 T sugar
  • 250 ml coconut milk or cream
  • 5 T any vegetable oil
  • salt


  1. Poach the fillets of fish in pan of water until cooked. Drain and let cool. Remove bones and crumble the meat until it is as fine as you can get it....like breadcrumbs. Keep aside.
  2. Peel onions, garlic ginger, galangal. Slice the white part of the lemon grass. Place them all in a food proccesor and process until quite fine.
  3. Heat up the oil in a thick based medium pot. Saute the processed spices, while adding the chillie paste, tumeric powder and pounded coriander seeds, until fragrant and the paste turns a darker colour. About 10 to 15 minutes.
  4. Put in the crumbled fish meat, pour in the coconut milk or cream and mix well. Let it cook on the stove on small to medium heat, stirring now and then to prevent burning. Ad sugar and salt. Stir and mix.
  5. The mixture should not have any sauce or gravy but should be quite like a thick wet paste. Cook until it becomes slightly drier and it is no longer too wet.
  6. Transfer the mixture to a large baking tray that has been lined with foil or baking paper for easier cleaning.
  7. Bake in an oven at 170 C, checking and stirring every 15 minutes until the fish floss becomes golden all over.
  8. Stirring the floss as it bakes is important so that the floss browns evenly. I didn't time the baking but I think it took about an hour.
  9. Remove and let it cool completely. Pour half the floss into a food processor and pulse until the floss becomes fine, light and airy. Do the same for the rest of the floss.

Store in an airtight container and in the refrigerator. It will last for a few weeks.

Top or Snack.

Has anyone ever had or seen this before, I want it on top of fried rice yummy!


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  1. That is a favourite snack of mine, it looks just like shop bought version!

  2. I have never heard of fish floss, but it sounds delicious. Im familar with all of the ingredients except galangal.

  3. Yes Rebecca, this is really delicious. I suggest you spread some mayonnaise on bread and add fish floss on top~~you'll love it ;)
    There also chicken or pork floss available in Chinese market.

  4. Sounds delicious and looks tempting.

  5. Zurin's blog is indeed interesting. Chicken floss is also very popular here. It's delicious too.

  6. hmm... looks delicious... Thanks for the recipe... I'd love to add this on bread. :)

  7. I have never heard of this but with the coconut milk and all those spices, it looks amazing! And pretty easy to make. Great guest post.

  8. 3 Hungry Tummies: It caught my eye and I had to know about this!
    Mimi: I think galangal is a Thai Ginger will ask Zurin
    Anncoo: oh cool it comes in all flavors!
    Faiza looks yum right
    petite nyonya - shes lovely and love her blog
    Angel: oh that sounds good, lol
    Joanne: will tell Zurin LOL

  9. I've never heard of fish floss. What an interesting dish. If you can't find lemon grass and galangal, do you have any suggestions for substitutes? I know my market in the mountains won't have either one.

    I always enjoy your guests. Thanks for introducing us to Zurin. There are so many foods around the world that I'm not familiar with.

  10. fish floss? just when you think you know it all - LOL

  11. Yes, gotta agree with Anncoo & petite nyonya! Growing up in Malaysia & Singapore and the surrounding area, meat floss is very common! There's chicken, pork ones, too! I think beef one is also available ... Trust me, it's so good as sandwich filler ... with oodles of mayo! You know what, we even use it as filler for Swiss roll & layered sponge cakes! ;)


  12. This sounds delicious..A wonderful post ..Thanks Rebecca and Zarin !!!

  13. Ha, another knew thing you have shown us, how cool. I will ask a friend of mine when I return home if she makes it. Her husband works with my hubby and I am taking a voyage into more Asian recipes when I return!

  14. This is the first I have heard of this but the ingredients sound delicious. Definitely worth trying!

  15. Sam: always on the look out for new dishes to try will ask Zurin, I think ginger would work and you could use frozen lemon grass
    doggybloggy: i bet you can get it in China town LOL
    Nostalgia: smiles
    Pei Lin: oh cool love this stuff!
    Gulmohar: smiles
    Chef E: oh and what a fun voyage it will be
    Bridgett: yep lol

  16. This is quite an intriguing recipe! It sound delicious!

  17. I haven't heard of this but it does sound easy and delicious. Very different! I love trying new foods.

    Wonderful guest post.

  18. First time I hear about fish floss look as a glorious appetizer!!

    Flavorful guest post Zurin and Rebecca :)



  19. Crunchy fish floss sounds good. I have never heard of it before. I'm always up for trying something new. Thanks for stopping by and visiting my blog!

  20. I've never heard of this, but it does look good, and is just what I need to get me out of my cooking rut!

  21. Mimi,

    Galangal is a kind of ginger..im quite sure you wld be able to get it at ur asian store...if you can't, the recipe would still work without :) tq for ur interest.


    you cld omit the galangal as it wont do the dish any harm but you may sub lemon grass with a few squeezes of lemon juice altho lemon grass does have its own distinct flavour. I hope that helps. :) thnax for asking.

    thanx everyone for commenting and the interest. And thank you Rebecca or letting me post on your wonderful blog! :))

  22. I've never heard of this - but my husband will do anythingfor tuna and this is a grand, taste-filled recipe that is accessible.

  23. I've heard of it but never knew what it was! It looks incredible!

  24. I love pork floss...I think i'm gonna love this too..

  25. thanks again Zurin for the great guest post

    Love Rebecca

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