HOMEMADE FISHBALLS

Ingredients :
(Recipe adapted from here with step by step instructions)


600g spanish mackerel (kau yu) (I used yellowtail fish)
1 tsp salt
Dash of white pepper powder
1 tbsp constarch
water (iced or tap water) for mixing the paste

Method :

1. Use spanish mackerel fish (ikan tenggiri or kau yu, 鲛鱼）. For beginner, try to get a small size fish (approx 600g) as it is easy to handle. Choose one with some dots on the skin.

Remove head and all the internal organs. Clean the fish and pat dry. Slice both side of the fish. Retain the fish bone to make fish stock in future.

2. Use a spoon to scrape the flesh (include those flesh on the bones).

3. Prepare 1 tsp salt

4. Sprinkle 2/3 tsp salt and dash of white pepper powder on the flesh

5. Add water to the remaining 1/3 tsp salt

6. Use the back of the knife to chop the flesh evenly. If you notice any fish bones, remove it from the flesh.

7. Add the salted water during the chopping process. A little bit at a time. You will find that the flesh will become sticky and make the chopping getting harder. Continue to add the salted water as and when required.

8. When the fish paste is evenly chopped, wet your hands, make a ball and start “throwing” the whole fish paste on the chopping board. “Throwing” is the most critical part in achiving a “springy” fish paste.

9. Add 1 tbsp cornstarch and some water into the paste and knead until well combined.

10. If you wet your hands and apply a layer of water on the paste, you will see that the texture is shiny, moisture, soft.

Other useful tips to note:
-Add enough water to reach the consistency and softness you want. Fresh fish needs more water.

Ingredients:
600g spanish mackerel (kau yu)
1 tsp salt
Dash of white pepper powder
1 tbsp constarch
water (iced or tap water) for mixing the paste
Other useful tips to note:
-Make sure the chopping board is not used for ginger before hand.
-It is better to chop the fish paste on the floor with some newspaper underneath.
-Add enough water to reach the consistency and softness you want. Fresh fish needs more water.
- See more at: http://food-4tots.com/2008/10/29/how-to-make-smooth-springy-fish-paste/#sthash.1WmeSsVx.dpuf

Ingredients:
600g spanish mackerel (kau yu)
1 tsp salt
Dash of white pepper powder
1 tbsp constarch
water (iced or tap water) for mixing the paste
Other useful tips to note:
-Make sure the chopping board is not used for ginger before hand.
-It is better to chop the fish paste on the floor with some newspaper underneath.
-Add enough water to reach the consistency and softness you want. Fresh fish needs more water.
- See more at: http://food-4tots.com/2008/10/29/how-to-make-smooth-springy-fish-paste/#sthash.1WmeSsVx.dpuf

Ingredients:
600g spanish mackerel (kau yu)
1 tsp salt
Dash of white pepper powder
1 tbsp constarch
water (iced or tap water) for mixing the paste
Other useful tips to note:
-Make sure the chopping board is not used for ginger before hand.
-It is better to chop the fish paste on the floor with some newspaper underneath.
-Add enough water to reach the consistency and softness you want. Fresh fish needs more water.
- See more at: http://food-4tots.com/2008/10/29/how-to-make-smooth-springy-fish-paste/#sthash.1WmeSsVx.dpuf