Recipe Ingredient
- 600g fish meat, preferably wolf herring (ikan parang) or Spanish mackerel (ikan tenggiri)
- Seasoning:
- 1 tsp pepper
- 2 tbsp castor sugar
- 38g tapioca flour
- 190ml ice-cold water mixed with 1 1/2 tsp fine salt
Instructions
- Remove the main (centre) bone with a sharp knife. Turn fish with meat side up. Scrape the meat off with a metal spoon.
- Put the fish meat into a blender. Add sugar, pepper and tapioca flour. Blend for a few seconds. Add ice-cold salted water into the fish mixture gradually. Blend for one or two more minutes until the fish paste turns sticky.
- Remove paste and put into a bowl. Wet your hands. Scoop out a tablespoon of fish paste and place it on your palm. Clasp the paste with clutched fingers, and shape into balls.
- After all the fishballs have been formed, wet hands and arrange fishballs on a round metal plate. Steam the fishballs for two to three minutes. Leave the fishballs to cool, then refrigerate.
- If fish paste is to be made into fishcakes, grease a square tin lightly. Put fish paste in tin, level up evenly and steam for seven to eight minutes. Remove, cool, then cut into slices. Deep-fry the slices until lightly brown.
