Homemade Fishball Recipe
Homemade Fishball Recipe

Ingredients

500g kilogram of deboned and de-skinned fish meat (wolf herring (also called ikan parang or yellowtail snapper but you can also use the spotted mackerel or spanish mackerel)
1 teaspoon of salt
1/2 tablespoon of white pepper
1 tablespoon of corn starch
250ml of icy cold water
1 litre water
1 tablespoon salt
Some vegetable oil
When I was a little girl I would visit my grandaunt in Melaka during my school holidays. My grandaunt and my grandmother would make batches and batches of homemade fishball for the family to eat together. It was a long and tedious process because they did everything by hand. Scrapping the fish using spoons and...

Instructions

1.Use a tablespoon to scoop out all the fish meat and for the skin and bones.
2.Add fish meat in a blender and blend until as fine as possible. The fish meat will gradually become stickier and stickier. Add in half of the ice cold water gradually, the corn starch, white pepper, salt, beat until well combined into a sticky paste. Transfer to a mixing bowl.
3.Use a pair of chopstick and stir in an unilateral direction for at least 15 minutes. In this process, gradually add in the other half of the water. As you stir, you will see the fish paste become smoother and smoother and become glossier. Alternatively, shape the fish paste in a big ball, slam the fish paste onto a bowl or chopping board for at least 50 times. This will also force the air out in the fish paste and making it a springier fish ball. You can opt to perform either one or just chose a combination of both. The bottom line is the fish paste become smooth and shinny
4.Bring a pot of boiling water to a boil and add salt
5.Rub some vegetable oil on to hands and squeeze balls of fish paste and drop into boiling water
6.Once the fishball is cooked, it will rise to the top of the broth, remove to avoid over cooking
7.Serve fishball with some noodles, the broth and a drizzle of sesame oil and some Chinese greens

When I was a little girl I would visit my grandaunt in Melaka during my school holidays. My grandaunt and my grandmother would make batches and batches of homemade fishball for the family to eat together. It was a long and tedious process because they did everything by hand. Scrapping the fish using spoons and used cleavers to chop up the fish to a fine paste. Having so many mouths to feed they would spend a good portion of the morning, scrapping, pounding, chopping and seasoning the fish paste. They would cook it in a broth of salty water and serve it with fresh pulled noodles. Drizzled with toasty sesame oil and some greens it was one of the highlights of a family meal. But now we have blenders and other tools and gadgets to help us make a wholesome meal for our love ones so there are no excuses!

Another alternative is to make the paste and stuff it into vegetables making your own Young Tau Foo. A great way to control what you eat at home is to cook your own meals from scratch. If you wish to substitute the fish with prawns you may or combine some ginger and garlic.

 

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