Spicy Seafood Fish Paste - 3 Ways

Servings: 3-4 pax
Skill level: Easy

Spicy Fish Croquettes

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

1. 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.
2. Scope one spoonful of the combined paste and roll it into a ball. Shape it to your preference.
3. Dip the spicy fish paste croquettes into the egg and then transfer it to the breadcrumbs. Coat well and set aside.
4. With a pot of oil, shallow fry the croquettes till golden brown.
5. Serve hot with various dips of your choice with a squeeze of lemon juice.


Baked Spicy Fish Paste Breadsticks with Tartar Sauce

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

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


Spicy Fish Paste Toast with Chilli Crab Dip

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)

1. Blend all ingredients together till well combined fine paste.
2. 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.
3. Sliced the baguette diagonally and spread the spicy fish paste on each slice.
4. Toast the baguette at 170°C for 10mins.
5. Serve hot with chilli crab dipping sauce.