Chinese fish paste is a sticky paste made from processed fresh fish (usually snapper, mackerel), mixed with starch and seasonings. The paste is mechanically mixed/beaten to produce a bouncy texture.

If you're looking to give your dish a strong umami kick but don't want to use miso paste (or don't have any) you've got quite a few options.

Although I haven’t tried using it as a marinade, I love to use the sticky paste as a dip for charred chicken skewers, poached shrimp, and steamed fish, or pour a zippy sauce comprised of ...

Traditionally, this period is ideal for making Cambodian fermented fish paste using selected local species from the river, which attracts much attention among locals. Prahok is a delicacy highly ...

but swapped all of the aromatics for spicy green curry paste. (I like to use 2 tablespoons in the recipe, but you can always add more if you want even more heat.) Using thin fish fillets ...

Traditionally, this period is ideal for making Cambodian fermented fish paste using selected local species from the river, which attracts much attention among locals. Prahok is a delicacy ...