So, I've decided to make my own fishballs. The reasons being
- I couldn't be bothered with driving to ACT for a Chinese grocery run. I usually buy commercial bulk pack.
- It doesn't involved baking.
- It's my favourite snack on stick
- It's simple easy recipe, no Science degree required
- Oh, have I mentioned? It doesn't require baking, no oven involved!!!
- I can have it with my laksas during winter..
- And whaddaya know... NO BAKING!!!!!
Recipe from http://redcook.net/2009/02/01/making-fish-paste/
Preparation time: 20 minutes
Rapid cooking time: 15 minutes
1 lb. white fish (pollock)
1/2 cup arrowroot starch (can be substituted with tapioca starch or cornstarch)
Egg white from 2 eggs
3 ice cubes (about 1-inch square)
1 teaspoon salt
1/2 teaspoon white pepper
Cut up the fish into 1/2-inch cubes. Put all the ingredients except for the ice cubes in a food processor and blend for about two minutes or until smooth. Then add the ice cubes and continue to blend for another three minutes or so. The paste should be very thick with a lot of elasticity. The finished paste should be very smooth with no solid pieces of fish. Scoop the paste into a bowl and refrigerate for about an hour before using.
And what the heck is a pollock??? I used fresh Basa. I like Basa. It is very sweet and white and NON fishy taste. Nothing I hate more than a fish that is overpowering in smells and taste.
So basically, keep the paste in the fridge for at least an hour. Once it is chilled and firm, or when you are ready to cook them, you can use the paste in just about anything. As you can see, I have stuffed some fish paste into some red chillies like yong tau foo. You can do that with tofu, peppers, beancurd sheets, rolled into balls for noodles, it can be deepfried and serve with chilli sauce or as a snack on a stick. You can even steam it for dimsum. Boil it in soups. It is up to your imagination, the possibilities are endless.
Mmmmmmm.... fishballs for me ;) Yippppeeeeee
