Bouncy ‘Q’ Fish Balls Homemade From Fresh Mackerel Bebola Ikan Tenggiri Steamboat/Pan Mee/YongTau Fu

I've had friends asking me how to make fish balls because I seldom buy ready-made ones. I'm sure people who have tried home-made fish balls would only prefer to make their own because the texture is quite different and better from fish balls bought outside.

Most importantly, homemade fish balls do not contain preservatives.

This my mom's way of making this very special ingredient that can be used in many forms of dishes. We use fish balls for our steamboat parties, pan mee (homemade pulled noodles), omelette, yong tau fu (stuffed tofu and vegetables) or even eaten plain fried.

Hope you'll enjoy the recipe. This is my most treasured skill I've learnt from mom  😺 

Enjoy the video!

😺Prepare Fish
Buy whole fish. Fillet fish into 2 strips of long meat.

You can also get your fish monger to do it too.I have forgotten to record the filleting part when I did this video. I promise I'll shoot another one just for you.

 
😺Prepare salt & pepper water
Salt & pepper water is used to incorporate and hold the fish meat together to form sticky paste.
In a small bowl of water, add :
1 tablespoon salt
1 teaspoon pepper (any types of ground pepper)
Mixture's amount will depend on how much fish meat you are handling.
My eldest sister likes the fish paste a bit runny, so she usually adds quite a lot of it.
Rule of thumb is with more water, you'll get softer fish balls and they'll be hard to shape. 


🍄 Secret Ingredient : 1 Teaspoon potato or tapioca powder for more bouncy fish balls


😺What do you do with the remaining fish skins and bones?
Do not throw away its bones and skin once you finish making the fish balls. Boil them with some onion, garlic and celery with a little cooking oil, you'll get the best fish broth for your noodles or soup at home.
😺Related video is here! --

Easy No Preservatives Home Made Fish Broth

   • Easy No Preservatives Home Made Fish ...  



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🎼 : Birds in Flight by Dan Lebowitz