It is quite common of late, for various reasons, that people choose to go pork-free. Having been accustomed to doing pork dishes with pork, it ain’t everyday that you would want to take the risk to do it pork-free (especially when your cooking is about ahem). Anyway, my fish monger told me that I could make equally good Sui Kow using fish paste as a substitute (even though it is so obvious why she would say so haha) I decided to give it a try. Result – it is not too bad. I substituted the minced pork and kneaded prawn paste entirely with fish paste. Will try to do it another round next time with a combination of kneaded prawn and fish paste to see if it would give me more chewy effect.