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1 Homemade Chinese Fish Balls

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Homemade Chinese Fish Balls

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Ingredients

4 portion(s)

Fish Balls

  • 500 grams Spanish Mackerel, flesh only
  • 250 grams ice cold water including a handful of ice cubes
  • 2.5 level teaspoon sea salt, or 3 teaspoon table salt
  • 2 level teaspoon Tapoica Flour
  • 1 egg white
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  • 6
    30min
    Preparation 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Method

  1. Place Spanish Mackerel flesh in fridge for 2 hours before starting( par freeze but not frozen)

    1.Remove from freezer and place in TM bowl with a few of the ice cubes(best if you can use small cubes)and set at Sp 6 for 30 seconds.

    2. Scrape down flesh on wall of TM bowl, and set at Interval/Knead for 6 mins with mc off. Slowly drizzle the rest of ice cubes and ice cold water through the hole in the lid.

    3. At 4 mins, add egg white through the lid.

    4. At 3 mins, add the tapoica flour through the lid.

    5  At 2 mins, add salt and finish the knead process. At the end of the kneading after adding the salt in, you will notice that the paste will become firmer.

    6.  To mold the fish balls, wet one hand(to prevent paste from sticking to palm), spoon a small amount of paste onto wet hand and slowly squeeze the hand into a fist and paste will ooze out from the hole between the index finger and thumb into a ball, Wet a small spoon and scoop the ball and drop it into a bowl of cold water with ice cubes. Continue the process till fish paste finishes.

    Leave the fish balls to soak in the water for approximately 30-40 mins to thin out the saltiness(do not soak too long).

    Cook fish balls in rolling hot soup or hot water. When they float to the top, they are cooked.

    Serve hot with noodles and vegetables or just in a clear broth with some chinese vegetables.

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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

Do not add the salt early or the paste will not firm up

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Used TM6. Delicious something to crave for. Made...

    Submitted by leenor on 24. February 2024 - 11:02.

    Smile Used TM6. Delicious something to crave for. Made me realise how little fish is used in the commercial fish balls. The amount of ice used should be quantified. I used the palm of my hand and a spoon to size and shape the fish paste. I used a sieve spoon to scoop up the fish balls. Thanks. Excellent!

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  • Please advisers is the 250 g of ice cold water for...

    Submitted by TingTingLam on 5. June 2018 - 12:38.

    Please advisers is the 250 g of ice cold water for the soaking purpose at the end or to go into the TM bowl?
    thanks

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  • my fish paste did not turn out well may be the...

    Submitted by RubySim on 24. June 2017 - 22:53.

    my fish paste did not turn out well. may be the wrong fish as I used yellowtail instead. regards

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