Fish Balls (Homemade Fish paste)


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Fish Balls

  • Servings: 4-6
  • Time: 2hr
  • Difficulty: medium
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Recommended type of Fish

–  Milkfish (虱目魚)

– Swordfish (旗魚)
Avoid fish that are high in fat content and/or flaky meat texture. 
6 important tips in making fish paste:
(1)  Add starch that bind the fish meat.
(2)  Add the right type of starch flour, such as Tapioca flour. 
(3)  Add ground pork, not only to make smooth paste but also to bind the paste together.
(4)  Secret ingredient!  Crushed ice. 
(5)  Slap the fish paste dough in a metal bowl till the paste become springy. 
(6)  Use simmering water to cook the fish balls (not hard boiling water). 
INGREDIENTS
  •  Minced fish meat (about 300 gm)
  • 30g minced pork
  • 50g sweet potato starch powder
  • 1/2 cup crushed ice (adjust accordingly)  *Do not add too much ice, as it will affect the taste and texture of fish paste*
  • 1 tsp kosher salt
  • 1 tbsp Chinese cooking wine
 
METHODS
  1. Put all ingredients in a food processor.  Blend until the mixture is smooth. 
  2. Form the fish balls by scooping the fish paste with mini ice cream scoop or by hand.  If using hand, scoop out some fish paste in one hand and squeezing it between your index finger and thumb.  With a spoon in the other hand, scoop the mixture into a ball then drop it into a bowl of salted water.  Leave the fish balls in the salted water for 1 hour.  Drain and discard the water.
  3. Boil water or stock in a saucepan, lower heat to a simmer, and add the fish balls.  Cook the fish balls till it floats. Store the cooked fish balls in an airtight container, and store them in fridge or freezer.

 

 

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Prawn Fritters (脆皮油炸虾)


Simple Chinese snacks, Deep fried prawn fritters. 

INGREDIENTS

20 prawns, jumbo size
1 cup frying mix (Korean frying mix, available in Korean stores)
3/4 cup cold water
 
Seasoning-
1/4 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
1/2 tsp cooking wine
1/2 tsp cornflour
 

METHOD

(1)  Peel and devein prawns. 
(2)  Add seasoning to prawns, and leave aside for 30 minutes.
(3)  Mix the frying mix powder with water, and mix into a smooth batter.
(4)  Dip the prawns in the batter to coat evenly.
(5)  Heat the frying oil over high heat, and deep fry until golden. 
(6)  Drain on absorbent paper, and serve hot with wasabi mayo dipping sauce. 
(7)  Dipping sauce:  Wasabi Mayo –  Stir 1 tsp of wasabi paste into 5 tbsp mayonnaise. 
 

Fried Mackerel style


Love fish, but not the fishy taste?  Try dredging in flour and shallow frying them! 

 

INGREDIENTS

3 Pike Mackerel, cleaned
2 tbsp flour
2 cup of oil for frying (adjust amount of oil according to size of frying pan)
salt and pepper for seasoning
 

METHOD

(1)  Cut each pike mackerel into 4 pieces, about 3 inches long.
(2) Dry with paper towels.
(3)  Season each mackerel with little salt and black pepper. 
(4)  Dredge in flour and set aside.
(5)  Heat the oil in a frying pan.  Shallow fry the fish in the oil over high heat over one minute.  Turn the heat to medium and continue to fry until crisp about 3 – 5 minutes.
(6) Serve hot and enjoy!
Other fresh fish of a similar size may be cooked in this way
 

Steamed Promfret in Teochew style (潮州蒸鱼)


 

INGREDIENTS

1 promfret, cleaned
10 thin slices of ginger
1 dried mushroom, soaked and sliced thinly (optional)
1 tbsp salted mustard vegetable (kiam chye), finely sliced
1 stalk Chinese parsley
1 red chillies, finely sliced (optional)
2 sour plums (available in Chinese market)
1 tomato, cut into quarters
 
SAUCE ingredients
2 tsp soy sauce
1/2 tsp sugar
1/2 tsp sesame seed oil
1/4 tsp salt
2 cups chicken stock
 

METHOD

(1)  Clean promfret thoroughly, and rub the fish skin with little salt.  Make shallow slits on each side. 
(2)  Arrange half of ginger slices on a shallow plate.  Place fish on top.
(3)  Spread remaining ginger and sliced salted mustard on top of fish.
(4)  Place tomato and sour plums at the side of fish.
(5)  Steam for 12 – 15 minutes over a very high heat or till fish is cooked.
(6)  Combine the sauce ingredients, and bring it to a boil in a separate pot. 
(7)  Pour the cooked sauce over the steamed fish. 
(8)  Garnish with Chinese parsley and serve while very hot!
 

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Sweet and Sour Prawns (酸辣虾)


INGREDIENTS 材料

1 lb prawns, deveined with shells on
1 tbsp minced garlic
1 tbsp minced ginger
1 green onion
1/2 cup chopped onion
1 tomato, quartered

 
Sauce ingredients
6 tbsp tomato sauce
2 tbsp sweet chilli sauce
1 tbsp white vinegar
pepper
1 tbsp sugar
1 red chilli, sliced (optional)
1 tbsp light soy sauce
1 tsp A1 sauce (optional)
 
cornstarch mixture (1 tbsp cornstarch mix with 2 tbsp water)
 
 
 

METHOD 做法

(1)  Sprinkle 1 tbsp sugar over prawns.  Season for 1 hour.  Wash prawns to remove all the sugar and drain.
(2)  Heat 1 tbsp oil in pan.  Fry ginger and garlic till light brown.  Add onions and prawns, stir fry over high heat over 1 minute.
(3)  Add tomato and chopped spring onion, and stir fry for another minute.
(4)  Add sauce, and mix well.  If the mixture is not thickened, add 1 tbsp of cornstarch mixture.
(5)  Serve hot and enjoy!
 

 

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Fish Maw soup (Hee Peow Soup) 鱼鳔汤


INGREDIENTS 材料

1 fish maw, soaked till softened (fish maw = fried fish bladder, available in Chinese Medicine shop)
1/2lb minced pork
1 cup lettuce
few fish dumplings or fish balls  (can be substituted with prawns ball)
2 cups chicken stock
salt and pepper to taste

 

METHOD 做法

(1)  Soak fish maw till softened.  Cut fish maw into pieces.
(2)  Marinate minced pork with little salt, pepper, soy sauce, cooking wine and sesame oil.  Set aside for 15 minutes.
(3)  Cut lettuce into thin slices.
(4)  Bring the soup to a boil in a pot.  Using hands, roll minced pork into balls, and cook them in the soup.  Boil till pork balls are cooked.
(5)  Add lettuce and fish dumplings.  Boil for another minute.
(6)  Add fish maw and seasoning.  Boil for another 2 minutes.
(7)  Serve hot and enjoy!
 

Tofu with Shrimps (虾仁豆腐)


INGREDIENTS 材料 (Serves 4)

1 lb shrimps (heads and shells removed)
2 blocks of firm tofu
1 tsp sea salt
1 egg, beaten
handful of cilantro
1/4 cup chicken stock
1/2 tsp salt
cornstarch mixture (1 tbsp water mix with 1 tbsp cornstarch)
 

 
 
 
Marinate for Shrimps
2 tsp corn starch
1 tsp cooking wine
1/2 tsp salt
1 egg white
 

 

METHOD 做法

(1)  Wash and clean shrimps.  Mix shrimps with marinate ingredients and set aside for 30 minutes.
(2)  Cut tofu into 1 x 1/2 inches slices and arrange them on plate.  Sprinkle them with sea salt.  Gently coat tofu with beaten egg.
(4)  Heat 3 tbsp oil in frying wok.  Using medium heat, stir fry shrimps for 30 seconds.  Remove shrimps and set aside.
(5)  Heat 1 tbsp oil in frying wok, and pan fry tofu till golden brown on both sides.
(6)  Arrange tofu on serving plate.
(7)  Heat 1 tsp oil in clean wok.  Add chicken stock, cilantro and salt to hot wok.  Add cooked shrimps and cornstarch mixture.  Stir fry till mixture thickened.  Turn off the heat and pour them into arranged tofu.
(8)  Serve hot and enjoy!
 

 

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