Today's Recipe:
Handmade Fish Ball
Number of Servings: 3-6pax
1. 10g Light Soy Sauce
2. 15g Lee Kum Kee Seafood Sauce
3. 900g Yellow Tail Fish
4. 10 tsp Salt
5. 5g Spring Onion, chopped and smashed (Spring Onion lover may add 5g more)
6. 1x Small Red Chilli, chopped and smashed (soaked in water for at least 5mins, remove water and seed)
7. 430g Water
8. 50g Plain Flour
9. Thermomix + Spatula
Directions:
1. Cut Fish Head and de-bone before scrapping the Fish Fillet with a metal fork towards the direction of the Fishtail. (do not throw the fish head away if you're cooking soup, brew the fish head and bones for later)
2. Add Soy sauce, Seafood sauce, 200g of water, 200g of ice and 1 tsp Salt in Mixing Bowl, cover with Lid and set to 30 seconds, Speed 3.
3. Place Fish meat Mixing Bowl and set to Speed 8 sec, speed 8. Scrape down and repeat 3 times.
4a. Scrape down and Add 30g of Water to the Plain Flour, mix well and add into the Mixing Bowl.
4b. Cover with Lid and set to 30 seconds, Speed 3.
5. Add at least 3 tsp salt, Spring onion, and small red chili and set to 20 seconds, Speed 3.
6a. Scrape down and set to 15 sec, speed 9. Scrape down and repeat 2 times.
6b. Scrape down and set to 5 seconds, Knead with Dough function, Scrape down and repeat 2 times.
7. Prepare 2 bowls of ice water with 3 tsp salt each bowl. To make fish balls, wet your hand, put a handful of fish paste in your palm. Make a fist and squeeze the paste upward towards your thumb. Use a spoon to scoop out the paste to form a ball. Place the fishball into the second bowl of ice water. Repeat till finished.
8. Store fishballs in cold salt water for at least 4 hrs or overnight before cooking it.
THANK YOU AH! 谢谢! Terima Kasih! ありがとうございました!
Handmade Fish Ball
Number of Servings: 3-6pax
Thermomix method:
What to prepare?1. 10g Light Soy Sauce
2. 15g Lee Kum Kee Seafood Sauce
3. 900g Yellow Tail Fish
4. 10 tsp Salt
5. 5g Spring Onion, chopped and smashed (Spring Onion lover may add 5g more)
6. 1x Small Red Chilli, chopped and smashed (soaked in water for at least 5mins, remove water and seed)
7. 430g Water
8. 50g Plain Flour
9. Thermomix + Spatula
Directions:
1. Cut Fish Head and de-bone before scrapping the Fish Fillet with a metal fork towards the direction of the Fishtail. (do not throw the fish head away if you're cooking soup, brew the fish head and bones for later)
2. Add Soy sauce, Seafood sauce, 200g of water, 200g of ice and 1 tsp Salt in Mixing Bowl, cover with Lid and set to 30 seconds, Speed 3.
3. Place Fish meat Mixing Bowl and set to Speed 8 sec, speed 8. Scrape down and repeat 3 times.
4a. Scrape down and Add 30g of Water to the Plain Flour, mix well and add into the Mixing Bowl.
4b. Cover with Lid and set to 30 seconds, Speed 3.
5. Add at least 3 tsp salt, Spring onion, and small red chili and set to 20 seconds, Speed 3.
6a. Scrape down and set to 15 sec, speed 9. Scrape down and repeat 2 times.
6b. Scrape down and set to 5 seconds, Knead with Dough function, Scrape down and repeat 2 times.
7. Prepare 2 bowls of ice water with 3 tsp salt each bowl. To make fish balls, wet your hand, put a handful of fish paste in your palm. Make a fist and squeeze the paste upward towards your thumb. Use a spoon to scoop out the paste to form a ball. Place the fishball into the second bowl of ice water. Repeat till finished.
8. Store fishballs in cold salt water for at least 4 hrs or overnight before cooking it.
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♥ Thanks for reading as always! THANK YOU AH! 谢谢! Terima Kasih! ありがとうございました!