Fish balls is one of my favourite snacks when I was young. My mom made very good fish balls but I never learned from her….*sigh*. The flavour, texture and taste was just superb. My fish balls just can’t measure up to hers. Nevertheless I am just very happy that I know how to make them and my family likes them very much.
To make nice fish balls, the type of fish used is the most important. Back home we use mackerel, also called ikan tenggiri in Malaysia. But then I can’t find this fish here. The best fish here for making these fish balls is an ugly fish called ‘hake’. A friend introduced me to this fish. Sadly, you can’t find this fish in the supermarket. You need to go to the fish factory and you have to place an order. I only did that once. Just too inconvenient.
Very often I use the fish called ‘river cobbler’ to make these fish balls. They are delicious but definitely not as delicious as those made from hake. River cobbler is a very nice fish and much cheaper than other fish. I love to coat it with a curry mix and then pan fry it. It’s very simple, easy and delicious. It’s especially good served with rice. For more, you can click on Super Easy Curry Fish Fillet.
Here’s my simple and easy homemade fish balls using river cobbler. You can try with other fish too. If you use frozen fish, you need to defrost it first and then pat dry before adding the rest of the ingredients.
1 & 1/4t salt
3/4t pepper powder
Put everything in a processor and process until it’s a smooth, sticky paste.
Scoop into a bowl and chill it for a few hours. I left it overnight.
Use wet hand to squeeze out the fish paste through your thumb and first finger into balls onto a plate. Or you can also use 2 spoons to do that. You can also use a melon scoop to do that. But dip in water each time before you scoop so that the paste can come off easily.
When all is done, you can put them into boiling water to boil them, shallow fry them or deep fry them using medium fire. They are quick to cook so don’t overcook them.
These fish balls are very delicious eaten just as they are or with a dipping sauce of your choice. It’s good to make more as you can keep them in the fridge. Just warm them up before serving. You can also add them to stir fried vegetables, make sweet and sour fish balls, put them through a skewer like satay or add to a bowl of noodle soup. They are also great for hot pot (called steam boat in Malaysia).
I like fish balls in soup with some rice noodles. It’s my favourite light meal before going for badminton. See how simple and delicious it looks here……mmmm.
So, what have you been cooking lately? Anything simple and easy to share? Hope you have a great week!
Quote of the day……
“Happiness does not come from doing easy work but from the afterglow of satisfaction that comes after the achievement of a difficult task that demanded our best.”
- Theodore Rubin