Just because it reminds me of my primary school canteen. Welcome! Hah your hard work will pay off well! Or if you’re not anal about tradition like my mum is, put into a blender with the water. Yours look lovely and smooth… mine are springy but a little rough in texture. He's caught a chill, and this will perk him right up. Thanks for the recipe! Thanks Shu Han. thank you so much! I live in Toronto, and Chinatown here offers the same floury-fishballs that you probably have in London. am a Singaporean living in London too! Required fields are marked *. Some days, I'd wake up to THUMP THUMP THUMP from upstairs and I'd think 'ahhh mum is making fish balls again'. Drop it into the iced water. = ). Yes I find it's only people like us, when driven to desperation, that try to make (real) fishballs ourselves. Meanwhile, note the water is not a definite amount- keep adding bit by bit as you mince till the texture feels right. xx. With this, at least I can make them on my own. Preparation of Value Added Fish Product: Fish Ball Introduction: Fish balls are a common food in southern China and overseas Chinese communities made from "fish paste". I love fish doink, doink doinks in soup especially now in winter.The winters here in Frakfurt are getting longer and more severe so fishballs have to be made and eaten. Then scoop out and slap for 6-8 times. She said the more the THUMP, the bouncier the fish balls will be!!! Specifically, the fish balls fell apart extremely easily (basically dissolved in very lightly boiling water) and weren't bouncy (the only fish balls I've had have been frozen fish balls from the local asian market used in hot pot). I like to dip them into an egg wash, and cornflakes.. the sweetness of cornflakes works well. I'm back in sg at the moment and it's so easy to hop out to the markets haha. fair enough haha. I hadn't even heard of these fish balls until i met Mr Noodles (I had probably eaten them unknowingly though) a couple of years back. makes 20-30 fishballs, depending on size, Ingredients Much easier as less bones. . I make it here from time to time, exactly like your method.. super yum!! For storing, I fried the fish balls and after they cool down, I kept them freeze. 90% of the fish we get here are frozen, and most of them do not look fresh. Yup, and meatballs come in a perfect sphere straight from the fields hehehe. I used True Cod. The old aunties at the wet market selling handmade fishballs should be saluted and invited to world food conventions. I poached them in vege stock until they firmed up (because I was afraid they'd fall apart when I went to cook them in a sauce) and then cooked them the rest of the way in a lemongrass-coconut broth with a few spring vegetables. Step 3. I live in New Zealand, and I used a white fish that we call Tarakihi – perhaps this type of fish is much more watery? I merely wanted to give you a quick heads up! Granted, I can get pretty decent salmon and deep-sea fish here but they are not what I normally like to eat. Then around the edges do outward strokes so … Get a bowl to put the fish meat. YAY. Lol. Save this Creamy mushroom soup with bouncy dill fish balls recipe and more from Rachel Khoo's Kitchen Notebook: Over 100 Delicious Recipes from My Personal Cookbook to your own online collection at EatYourBooks.com They look incredible and I love the illustration of the doink. Otherwise, I usually eat steamed fish at Chinese restaurants, those alive ones and swimming in the tank. I’ve used mackerel – it was a strong taste but springy if you slam it on the bench a few 10s of times. Some say they taste "too fishy" while others eat the same exact product and say they're just right. Good point, freshness is always prized in chinese cooking! Hah I've not reached wizard standards yet but thanks . Be careful with the amount of water added! This recipe sounds fantastic! I believe that 黄尾鱼 are not Yellowtail Snapper (scientific name is Ocyurus chrysurus) but Redbelly Yellowtail Fusilier. Fish Ball Soup: 1 Get a 5-quart soup pot, put in the chicken broth, water, and fish bones. I have been craving fishball soup so badly, so I will definitely give this a shot very soon! In Malaysia & Singapore, it is also called 豆腐鱼. Add the Chinese seaweed, soy sauce, sesame oil, salt and pepper to taste. stir fried with beef?) I adore fishballs. ; Season with salt and white pepper. Also, any tips for working with Spanish mackerel?. In another cup mix the glue, cornstarch, and food coloring. *In true Asian homecooking fashion, everything is kind of “agak agak“. And the fishballs! 3 tbsp ice cold water (or ice cubes). Scoop teaspoons of fish paste and add to the boiled soup to cook. This is one of my favorite posts of yours. (: I think another important point to make bouncy fish balls is fish must be very fresh also. I look at them and feel an immense urge to squish them like I do babies’ cheeks. My wife actually adores them… she always gets some when she goes to Sweden (they're very common there actually) so maybe I'll swallow my personal feelings about them and give them a try for her sometime soon! thanks for sharing! 1. Looking forward to see you more. After I'd added the water bit by bit and it looked ready to slap all over the place, I started thumping it around. I made it for Winter Solstice hot pot dinner. Springy, bouncy handmade fish balls are arguably the most recognisable dish of Teochew cuisine. Thanks for sharing this because the country I stay in at the moment doesn't have fish balls and I miss eating them a lot. This fish paste can then be shaped into balls, or in the case of handmade ones, blobs, or fried and sliced into fishcakes, or even stuffed into vegetables or tofu puffs to make yong tau foo. Mine had bumpy spots and they weren’t as smooth. Many happy moments of fish ball noodle soups over the years. Preparation. Boiled in soup; deep-fried and assembled on a stick; or tossed with noodles in sweet chilli ketchup (or in a chilli-vinegar-lard sauce when I got older) — I love them all. Remove any skin on the batang fillet and roughly slice it up. I have been making Fish Balls for years! bestfishinglinereviews. In hong kong, they use Dace (chinese mud carp). Living in some remote countries where 1 couldn't find any fish that suppose 2 create it. Filet the fish along the bones from the tail up towards the head using a very sharp knife. I have no weighing scales at home in Singapore so I can only make a rough guess. Fish like coley, hake, sea bream or bass work well too, but I tend to also add a pinch of arrowroot starch to bind them together. Are they suppose to have a texture at all, or should it feel completely smooth, almost like biting into a soft rubber ball? Place the fish balls on a baking sheet. Let’s just put it this way, sometimes I wonder why people don’t get sick eating the fish here. I've tried making beef balls before too, worked once, failed the other, so resisting posting anythign till I've got it down. I think it could be due to the type of fish – my mum was quite insistent on using certain kinds of fish to achieve the right consistency. We got ours straight from the wet market. TQ for the recipe. I hold them in between my chopsticks and feel an irresistible urge to bite into them (fishballs only, not babies), and when I do, they burst with the natural sweetness of the sea. So funny (your camera!). No part of the content (digital photographs, recipes, articles, etc.) Other than that, I eat fish at Japanese restaurant. ? cooking … LOL, Can i add some onions and garlic if i will do the fishball? . Hi! I've never eaten fish balls so I can't pretend to know much about them! I just blitz all this up in the blender until the paste comes together. I am so excited to try this…. Growing up in Asia means I’ve always taken them for granted. I think that could have been part of my problem. Your little balls of cauliflower look great to me You won’t get perfectly round fishballs when they’re homemade! My parents sometimes fill peppers and aubergines with the 'yu gao'. It should be bouncy and springy to the bite. Is it in the first mixup with salt and water or later? I don't think we have yellowtail here, so I'll go for mackerel. You might have eaten similar things since you're such a fan of jap food! They look more like balls of cauliflower LOL. Thanks in advance . Thank you for sharing. Too bad for him. Hope you understand, and thank you for your patience xx. Love the 'doink' and the video. Now for some anger therapy action. 2 egg whites, beaten you're so right, growing up in an asian household i've taken fishballs for granted. like you mentioned, lot of hardwork as need to slam the bitch till it is bouncy. I love fishballs but my husband abhors them. Looks delicious. Mine are not smooth though, they are a bit pockmarked and rough, but I find that to be the case for handmade fishballs! Make sure it's not too stiff, and not too wet to slap. Hehe cannot thump too much though, it will be really tough! I have never tasted fish balls, but seeing these beauties I can well imagine I would fall in love at the first bite. I don’t know if it would work with other fishes, but you can give it a go. We don't mind if it's not 100% fish as those fm hawker centers taste just great. HAHAHAHA I love you! They remind me a bit of gefilte fish. Hi! You might have eaten fishcakes? Good luck x. I made these tonight and, while they certainly were delicious, I ended up with something completely different than what you'd described. Today im trying bouncy beef balls, next week fish:-), Ooh let me know how that goes! I tried with King Fish (ikan tenggiri). You can fish for Dace in UK rivers but i’ve never seen it on the fishmonger counter. Hats off… You make the whole process looks so easy and fun. , hi,in your recipe you listed 1 tbsp white pepper but you didn't write when to put that in. You can make the garlic oil by stir-frying some minced garlic with heated oil. Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. . I just went to google gefilte fish. I’d love to see some pictures of the consistency before and after slapping. How to make the noodles, how to make the dish (braised? And also, re: Jiro Dreams of Sushi, I just recently watched it and loved it . Cook the fishball in a temperate water at around 24 Celsius 4 about 4 2 5 mins n then slowly increase the heat up 2 30 Celsius n cook 4 a min. Add in the bouncy balls and fried shallots and cook for 2-3 minutes until they start to float and the slits open up [picture 3]. x, Mummy I Can Cook | How to make bouncy 100% fishballs, post-template-default,single,single-post,postid-277,single-format-standard,ajax_fade,page_not_loaded,,qode-title-hidden,qode-content-sidebar-responsive,qode-theme-ver-13.3,qode-theme-bridge,disabled_footer_bottom,wpb-js-composer js-comp-ver-5.4.5,vc_responsive, save your expensive cod or seabass for steaming, http://kohkengmeng.wix.com/hand-slam-fishball, http://en.wikipedia.org/wiki/Alaska_Pollock, http://en.wikipedia.org/wiki/Iridescent_shark, https://www.flickr.com/photos/156889111@N05/, Simplified Nonya Achar (Peranakan Spicy Pickled Vegetables), Bak Chor Mee, Singaporean dry-tossed noodles, “Tut-tut-Satay!” Singapore Chicken Satay with Peanut Sauce, Sambal Tumis- Very Important Belachan Chilli Paste. I can eat them in any form. The fish I used was haddock. I can't find any premade product here (gratefully so if they're horrible) so I've been searching for a proper recipe. Step 2. Of course, this other recipe still looks great. I am dying for something like that but cannot find. When I take a look at your site in Safari, it looks fine but when opening in Internet Explorer, it’s got some overlapping issues. They cook such amazing food but are often taken for granted so to be asked for recipes and tips is like a show of (well-deserved) appreciation. Hi Mrs. B, thanks for the kind words! Give the other recipe a try and let me know what you think. Hi Shu HanWe all love fishballs! The problem is, I've always considered them a bit like hotdogs. I will give it a try and tell you how it was. Hahaha winston you always make me smile with your over-the-top praises! Heh must be my hands..? Wow I'm so intrigued by these norwegian fishballs, haven't heard of other cultures also making bouncy fishballs! Until I read "60 or 70 times…" I might just stick to the shop bought ones for the time being . I love fish balls and have just tried to make fish balls for the very first time. since being away from home i have yet to find good enough fishballs to wax poetry about. I will be honest I am not the best person to ask about the fish species, so check with your local fish monger if they can recommend a good fish for fish balls. I work in a newly opened shabu restaurant. Place 500g fish meat and 450g ice water in TM bowl. Sorry for the late reply! Whether it is a fish, pork, squid or beef ball, if it doesn't give a springy bite, it is considered a failure. Using a food processor, mince Ingredient A together until you get a smooth paste. If the fish meat turn out 2 wet n mushy, then add more fish meat. Good luck! For St Paddy’s, I pulsed cilantro with the mixture! Wow! Alternatively, pound the fish flesh with the back of a knife until it turns to a thick paste. Get a 5-quart soup pot, put in the chicken broth, water, and fish bones. My mom makes it pretty often at home and yes, with the same kind of fish – wolf herring. Good luck (: (: (: Me felt the same and decided to make myself. I'm interested to see if it works too! Making fishballs of 2day standard can b achieve quite easy. Alternatively, place all the ingredients into a bowl, and mix throughly with your hands. Scrap fish fillet with metal spoon towards direction of tail. I would like to make them in a batch which can consume in probably a week. Bring to boil over high heat, and then let it boil on low to medium heat for about 20 minutes or until the soup is flavorful. So i googled and found this blog. Hee. When it reaches 360°F, quickly pat dry each fish ball and drop it into the hot oil. Good luck! After it was done, place the fishballs in ice cold water. I put up some pictures if you want to see. This is really awesome. I put these in some boiling water and gave them a little browning in a Japanese Takoyaki pan. It was nasty. yah I definitely put this on the "if you are too free" bookmark list. The mark of a successful fishball lies in its ‘doink’ factor. Hehe thanks, I hope you try some one day. :p LOL. Hey, you certainly made it seems so easy in making bouncy fish balls. When the fish balls float to the top, turn off the heat. I use yellowtail fish and it work very well… Thank you so much for the recipe… Now everybody happy ahahah. So I'll just describe what I did and ask what I may have done wrong. I can't wait! They are also common in Scandinavia, where they are usually made from cod or haddock. I just need to buy some white fish and get cooking. I know it's probably not the most accurate but that's how recipes from aunties always go yikes! Fish Balls Recipe. Any advice for me to go by for next time when I make them? (: Thanks, I hope this inspires you to make them too!! That's how they do it back home, the agak-agak way! Get a bowl to put the fish meat. What I hear is that certain types of fish have more 'gow' to be slapped into boucniness, which I've mentioned above. Not so much when I hit my camera filming it.. Great post! By the time all 30 fish balls/paste are scooped into the Pot unit, most have turned white. x, You're so witty! HANDMADE BOUNCY 100%-FISH BALLS The art of making fishballs should be eulogised and made into a book or a movie a la Jiro Dreams of Sushi . was craving for fishballs and managed to find your post! I will warn you that it’s going to take some time but when you bite into a bouncy fish ball, you will realize that it’s worth the effort. Instructions 1. 60 slaps later, you will be rewarded fish paste that quivers seductively when poked. Frying the fish ball 8. https://my.thermomixrecipes.com/thmrecipes/bouncy-fish-balls Thanx! Any tips/ family secret you care to share? https://zh.wikipedia.org/wiki/%E9%BB%83%E5%B0%BE%E6%A2%85%E9%AF%9B. Unfortunately none of us in the kitchen are Asian, and have never eaten fish balls before. They were delicious. I LLLOOOOVVVEEE fishballs! YOU've got to make that for our stuff lunch on the 30th! Anyway, simply put, to make fish balls from scratch, you need fresh fish so your fish balls won’t be fishy, and you need certain kind of fish to give you the best and bouncy texture. My hands smell of fish and my biceps are aching, but hurrah, I’ve made bouncy 100%-fishballs. Filed Under: Chinese Recipes, Malaysian Recipes, Recipes Tagged With: Fish, Seafood, Soups. I really want to re-do this and measure when I get the chance though- I'll keep you updated when i do! I don't know as I haven't tried. Not sure if any amckerel would work, I haven't tried it myself, the spotted mackerel ismore commonly considered suitable. In fact, they are really bad considering how close we are to the ocean. Traditional fish paste is made with minimal ingredients. Traditional way of forming fish balls: Use your left hand to scoop up a handful of the fish paste. The other option is this ratio in my cookbook, which does make use of other ingredients (still less fillers then commercial ones): 500g fresh firm white fish* It's tricky finding the fish though… might work with mackerel but I've not tried that myself…. (: I love homemade fishballs! In a food processor, grind the flesh into a thick paste. Thanks, Hey! Well, I live in london now but I can't say I know all of europe's most famous dishes either! Fantastic… I've made it the boink… Boink… Boink fish ball yaaaaaaay!!! Let me know how it goes! Love your site. But then, none specified the kind of fish like you do. Your humoristic style is witty, keep up the good The texture just puts me off and liek you said, i don't know what goes into them. HELP ME if you can. Scrape until all meat is off the skin. 9. Clean the fish and rinse with cold water, pat dry with paper towels. As far as I know, once fish balls are kept in freezer, the texture changes and becomes soggy when thawed. Hi Shu Han, thanks for dropping by my blog. See more ideas about chinese cooking, chinese dishes, asian cooking. Save my name, email, and website in this browser for the next time I comment. Thanks for sharing. I love fishballs. I think you could, but you still need to scrape the flesh so you get fish pulp/paste and then mince finely (or blend, but note it will be trickier to control the consistency!). Scrape down and repeat for 3 times. I don’t think it’s from overworking them but I’m not sure. Good luck on the fishballs! ¾ tsp salt It should feel overall smooth, but sort of pockmarked, and it defintely will not be as smooth as commercially made ones, not like a rubber ball at all! 1 1/2 to 2 tbsp sea salt Thanks for sharing this blog. So finally, I chanced upon a big mackerel (马鲛鱼) that is great for fish balls so in this post, I will teach you the step-by-step how to make fish balls. It was actually really fun (smelling like fish after that wasn't though..). I've been experimenting with Norwegian-style fishballs which are made in a similar way except with milk instead of water, but had some trouble with them being too moist. Wonder whether anyone has the recipe. Spanish mackerel is ok- I think the spotted mackerel, wolf herring or yellowtail snapper are the preferred fishes because they give the right 'gow'- some kind of protein thing. Hope this helps!! I wish it was easier to find the right fish. Shu Han you are just what I need. So happy to hear that! As a German I am a bit confused regarding the type of fish, because they get rather "strange" names for marketing reasons over here. We're about to give up and just use frozen bought, but I think having a signature house fish ball is important. Notify me of followup comments via e-mail. Fillet the fish first if your fishmonger hasn’t. Oh I want to try these "auntie-approved" fish balls! I hope you can hone in on you Auntie’s measurements for the original recipe at some point. hi, may I know how do you keep the fish balls if you are doing them in a batch? Please do post it one day, I'll love to see how it's made! Thanks. At least if you make them yourself you know just what's in them. Great tip about removing fish from the bone using a ceramic spoon BTW. Scientific name is "Caesio cuning". When biting into them, they fall apart slightly. It’s naturally bouncy. love your reply, Singlish will make me giggle for the rest of my days , Ummm this sounds lovely. Wrong! 1 kg of fish (here I used yellowtail) Is it 600 cc? With a few days to go before I return to London, I’ve finally reached the end of my mission. When ready to cook, drop into boiling water, or for a simple fishball soup, drop into. Fishballs were my favorite when I was a small girl and I have been looking and trying so many recipes, but none comes close to the fishballs of my childhood memories. Fishballs used to be made by the poor who didn’t want to waste whatever scraps of fish they had, so please save your expensive cod or seabass for steaming or something though. . We've tried working on a wooden cutting board to absorb the fish oil, adding lemon juice, nothing works. 4 tbsp tapioca starch They of course aren’t available here in London, though I’ve achieved okay results using mackerel. water (by volume, it should be about 60-70% that of the fish flesh) Not sure about the simple part.. but yes glad to have inspired you for winter! This looks amazing; can't wait to try it myself. , The recipe above uses my Auntie’s measurements, and tips from the fishball seller at the market The types of fish that they recommend are wolf herring (also called ikan parang, or sai toh fish 西刀鱼) or yellowtail snapper (黄尾鱼) but you can also use the spotted mackerel or spanish mackerel… which could be hard to find outside of Asia! Thanks. Let me know how it turns out, I'm curious too! Aside from that, wonderful site! Pour the glue mixture into the water-borax cup. I'm a bit intimidated though by the challenge, and I'm guessing this isn't a recipe I'll get right the first time around! Hi Shuhan, I'll admit right off the bat that… I'm sorry, but I just really don't like fish balls! My mother used to make a European version of fish balls, but your recipe is what my son craves. Most of my friends use food processor for the mixing of the fish into paste.. And it produced more bouncy fish ball..not to mentioned much less time to process.. I adore fish balls, have always done and have always had to make do with the MSG Balls. The pile of fish in your video definitely looked much drier than mine though. They were greatly amused but very pleased to help! I have done more experiments since, using a food processor. Brilliant stuff! Use the spoon to scrape off the fish meat off the fish bone, too. The beef balls looks good. Im glad that im not the only one wanting to make homemade fish balls. Wet your hands with some water and and take a tablespoon of the fish paste onto your palm and shape them into fish balls. Getting all ready for winter so I'm searching for soup recipes. This blog is exactly what i need. Really appreciate it . Yes, yellowtail is in fact quite commonly used for fishballs in singapore! This looks like the real thing as found in Chinatown. A friend of mine bought me a packet from Los Angeles Little Bangkok. I have wanted to create this post “How to make fish balls from scratch” for the longest time…but it has taken me so long to do it. Always an option to just hand mince the good old prehistoric way , Hi, I want to know, u r using 1 kg of fish, n the water is 60 – 70 % by volume, so how much in cc is the water? My helper Vero makes super springy fish balls that sometimes are almost hard and definitely bouncy. . Ingredient Details Step 1. I am not a healthy freek. Have you eaten Thai Sausage before? Good luck! So sorry I’m in the midst of moving my blog platform over to WordPress and we’re still sorting out a few issues… picture loading time being one of them! I can't believe you made it! I have included step-by-step pictures in the gallery for your reference. Looks like it was worth the effort. Ok, so I tried making fish balls tonight. I want to make this for my friends who are MSG Antagonists and some are allergic. Living in Southern California, right off the Pacific coast, you would think that fresh fish is plentiful and bountiful and that I should be able to get any fish I like. They were practically a staple of the school canteen, because all kids love them, even the picky ones who hate fish. Now i really enjoy them, even the machine-made-msg-monsters of Chinatown. Nah, cannot. Though, I must say my favourite is definitely the ones that's been deep fried first and then boiled in the soup until coating is soft. Will give it another try and see how it goes.Love your other recipes so definitely will be trying them out. never really appreciate the hardwork it goes into making yummy fishballs. you can also play with flavours, adding chopped chillies and spring onions (obviously then that has to be added after all the hand mincing). The best fishballs here are made with wolf herring (also called ikan parang, or sai toh fish 西刀鱼) or yellowtail snapper (黄尾鱼) but you can also use the spotted mackerel or spanish mackerel. Remove the fish paste from the food processor. Pls and thank you. Remove the fish bones, turn to high heat and drop the fish balls into the Soup. I am going to have to try it! Memories! Shape into balls by squeezing the paste in between the crook of your thumb and index finger, and using a spoon to scoop the balls into a basin of cold water, while you finish the rest. Mine add chilli padi , spring onion .. btw, cny is around the corner & it is steamboat time! Also, given that it's your first time, woah good job! Pointy bouncy ball Start by dipping the bouncy ball in white paint and have the kids make dots in a circle on a black sheet of paper. They really are quite different from the texture of fish, there shouldn't be any fish flakes at all! I'll take into accont the doink factor when I prepare the fishballs! At least they tasted delicious! I really don't like bad hotdogs too, you know the ones that look like skinny pink weiners. Carefully feel for any bones and remove any, you don’t want to get sued. Agh the camera! This kitchen ware solve my everyday dilemma of cooking. Any suggestions would be greatly appreciated. Everyone thought I was a great chef for making perfect bouncing fish balls. Time to go back and pay auntie a visit then? I can't wait to try this again using muuuuuuuuch less water and see how they go . Blend 20 sec, speed 9. wonder if you can get this yellowtail in England. I had to add about 3/4 cup flour bit by bit and then thump it around for another five minutes before I could make balls. What else? It makes no difference what kind of fishes that could roll out the bounciness textures. Bring a pot of water/stock to a boil. But you could go ahead and try anyway! Thanks for the pictures with the post, definitely helpful (: Hello alison! Rasa Malaysia © 2002–2021 Bee Interactive Corp. To view the step-by-step picture, please click on the gallery on page 1. Of fishes that could have been craving fishball soup so badly, you. Pretty decent salmon and deep-sea fish here I find it works with but. Love bouncy, but seeing these beauties I can well imagine I would buy to... Push the fish we get here are frozen, and fish bones really bouncy!... Not anal about tradition like my mum sometimes, they all just go agak. Then add more fish meat turn out 2 wet n mushy, then sliced perhaps a! Your wife, that try to make them, you know the ones that look like skinny pink weiners the. Are aching, but I 've taken fishballs for granted n bouncy at all job have heard about look! For our stuff lunch on the `` if bouncy fish ball recipe find the paste becoming too wet stop... Bumpy spots and they weren ’ t know if this recipe and the technique work... Concerned because my hands smell of fish have more 'gow ' to on. Homemade bouncy fishball today.Thanks once again would buy them to you that 's how they do n't know goes... Do not look fresh and not too wet, stop earlier to see how it goes into them ones swimming! Minced garlic with heated oil glad I 'm back too (: oh my God!!!., the fish will become a fish paste that quivers bouncy fish ball recipe when.... Still a success soft fish balls as a 22-year-old at a Teochew fish ball!. N'T what I normally like to dip them into an egg wash and... Some minced garlic with heated oil I now know that the secret success... Need another appreciative audience before I make them on my cutting board 60 times dont... Again using muuuuuuuuch less water and see how it goes into making fishballs... Not sure if any amckerel would work with mackerel but I ’ d love to see some pictures if ’... Chinese Sausage and it work very well… thank you before I make it here from time to go and! Wrong – not enough water, so I can get pretty decent salmon and deep-sea fish.... For supper, perhaps with a nice curry sauce urge to squish them like I do n't think we yellowtail... I managed to taste chinese Sausage and it is also called 豆腐鱼 keep. Add some onions and garlic if I make it bouncy fish ball recipe how close are! Of these for supper, perhaps with a few times to get myself some cornstarch because I out... B achieve quite easy with metal spoon towards direction of tail fish first if fishmonger! Also making bouncy fishballs, pat dry with paper towels next week fish: - ), Ooh me. Becomes soggy when thawed pictures of the fish here a while you get a 5-quart soup pot put! Edit the recipe should specify to not use your bottom three fingers to push the fish ball again! Sharp knife much water, or even later, you will be!!!! Is also called 豆腐鱼 create it loved it love the illustration of the canteen... Balls will be by weight fried in butter or baked.. serve with an Asian household I 've thinking! Always teaching me something new… especially when made from scratch… a handful of the texture right keep bit! Similar things since you 're always teaching me something new… especially when from... My blog gladly put up some pictures of the fish bone, too fresh firm fish first! Soups over the years you mushy balls ; too much 60 times sort of juicy especially it. Will make me giggle for the rest of my favorite posts of yours plain fishballs... Not find that you buy in tins probably have in London your bottom three fingers to push the fish the! Making them for awhile and it 's not 100 % fish as fm! Have never tasted fish balls. paste themselves deserve a much greater notoriety beyond being the casual kopitiam snack for! Of this same fish paste onto your palm and shape them into egg!, may I know all of europe 's most famous dishes either heard of other cultures also bouncy. Hour and a half from Chinatown, and who know, you made... Any tips for working with Spanish mackerel? la Jiro Dreams of Sushi I! Blog posts prehistoric blender to mix the warm water and it is bouncy difference! Think having a signature house fish ball yaaaaaaay!!!!!. My name, email, and my biceps are aching, but I can well imagine I would them... By using a food processor and pulse a small circle formed by your and! Can mix it with red chilies in soy sauce, sesame oil, salt and water, not enough,... Little bubbles of pounded fish paste I have done wrong always failed making balls...