I used threadfin, cantonese called ma-yao(马友), hokkien called ngo-wa. Scrape off as much meat as possible from the fish. I used a knife and a fork to do the job. Then, use a food processor or even BREAD MAKER to beat the meat with 1/2 tsp salt, 1tsp sesame oil, 2tbsp iced water and some pepper.I used a bread maker today and it did a pretty good job.
While waiting for the fish paste, pan fry the fish head and bone with a little bit of oil. Then, add water and boil for at least one hour. Filter the soup, season with sea salt and pepper. Now you have your fish broth ready.
So, this is how the fish paste looks like. This is the very basic fish ball recipe, you can add mushroom, green onion, carrot etc if you want. Today I just made plain fish balls.
Use yr thumb to squeeze into ball size. You don't have to place into a plate, just squeeze into the broth directly. Save a plate. ;)
Fish balls in fish broth.
I added some blanched brocolli to make it a balance meal.
So, home made fish balls and brocolli in fish broth, serve with dry version organic thin noodles. Isn't it simple? :)
2 comments:
I have 400g of frozen pollock in the freezer do you think that would work? Looks so yummy. Also can this be fried? And do I just add all ingredients all at once into the processor? Thanks.
Thanks for the article. I use my breadmaker to make pretty much everything nowadays and instead of the traditional "slamming" method to make the paste bouncy, was thinking of trying my breadmaker. Then I found your site :D
500g fillet of pangasius (basa) is now defrosting to give it a go
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