Homemade Fishballs
User Reviews
5
Homemade Fishballs
Description
The recipe starts by cutting cold or slightly frozen fish fillet into small pieces before processing them in a food processor with onion powder, garlic powder, salt, sugar, white pepper, cooking oil, flour, starch, baking powder, and egg white. Ice-cold water is gradually added to achieve a uniform, elastic paste essential for good fishballs.
Shaping involves oiling hands to form the mixture into small balls using a pushing technique, then placing them in lukewarm water to hold their shape. Cooking fishballs requires a pot of gently simmering (not boiling) water to avoid breaking their structure while cooking evenly.
This method yields fishballs with a smooth texture, mild seasoning, and a tender bite suitable for addition to soups or eaten on their own. The use of different starches can adjust the chewiness as preferred.
Ingredients
- 500 grams fish fillet use while still cold or a bit frozen
- 1 tablespoon onion powder
- 1 teaspoon garlic
- 2 teaspoon salt - more or less
- 1 teaspoon sugar
- 1 teaspoon ground white pepper
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ cup flour
- ½ cup potato starch or tapioca or cornstarch
- 1 teaspoon baking powder
- 1 large egg white
- ½ cup water ice cold
- neutral cooking oil for deep frying, generic cooking oil
Instructions
- Cut fish fillet into small pieces and place in a food processor or blender.
- Add onion powder, garlic powder, salt, sugar, ground pepper, oil, flour, starch, baking powder and egg white.
- Pulse for a couple of minutes gradually adding the ice water in between until it get a homogeneous texture. About 2-3 minutes depending on speed of processor. Transfer content to a bowl.
- Prepare a large bowl of lukewarm water (40°C).
- Shaping. Lightly grease one hand with oil. Then scoop a fistful of mixture. Create a small round opening with your thumb and index finger. Then gently squeeze the mixture to push it up and out through the opening to make a small ball. Using a spoon, scoop the ball and transfer it to the lukewarm water. Do this to the rest of the mixture.
- Fill a large pot with enough water and bring it to a very gentle simmer. Scoop the balls using a strainer and transfer them in the hot water. Do not let the water into a rolling boil or it might break the fish balls. Cook for 20 minutes then remove the balls using a strainer and transfer them in a colander to drain excess water.
- Let them cool down and store in ziplocks to freeze or you can fry them and serve with fish ball sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40pieces
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Calories | 30kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 127mg | 5% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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