Recipe Ingredient
- 600g fish meat (tenggiri fish)
- 180ml salt water (add 1¼ tbsp salt to 180ml water)
Instructions
- Fillet the fish and remove the meat by scraping it out with a metal spoon. Do not scrape too close to the skin as this area has too much sinew and fibre.
- Place the fish meat on a chopping board. Mince it with two cleavers. As you mince, add spoonfuls of salt water to the meat. Mince until the meat turns whitish in colour and is no longer sticky.
- Place the fish meat in a large ceramic mixing bowl. Bring it up and slap it against the sides of the bowl. Repeat this process a couple of times. This will give the fish meat a springy texture.
- Dip your hands into a bowl of salt water then scoop up a little paste with one hand and squeeze out the paste between your palm and fingers where your thumb is.
- With a spoon in your other hand, scoop out the squeezed paste (which is in the shape of a ball). Place the fish balls into a bowl of salt water.
