8 ounces fish fillets, tilapia or sole
1. Brush soy sauce on the fish fillets and grill.
2. Squeeze water out of tofu and place in food processor. Add scallops and mix. Add dashi, salt, soy sauce, mirin, cornstarch, pepper, water, and egg. Mix until consistency is smooth and thick. Place 1/3 of mousse in terrine. Lay grilled fish into terrine on top of the first layer of mousse.
3. Top grilled fish with remaining 1/3 of mousse and spread evenly to complete a smooth top layer. Cover the third layer of fish with the last third of mousse. Steam for 15 minutes. Put weight on the cover of terrine while the tofu pate cools off.