Fish Ball

Ok ok... okay~
I know.... It just a fish ball..... well for me is amazing!
I was cooking dinner for myself because aunt not at home whole day.
She need to help out for the Buddha festival at South Ball.
So i need to cook my own lunch and dinner. I can drive out to anywhere to eat.
I choose to cook the meals myself because...... i can improve cooking skill...... well.... ( lazy )
I pick fish ball in the list for my dinner but seriously did not know how to cook them?
I mean i know mostly people just boil them in hot water or hot oil. I try the dry fried... seem....
Going to toast so i just put some water in so that not so dry.
I have 4 thick cook book but just lazy to find the recipe to cook fish ball since i am hungry.
So I Don't Care =p



This video i found on internet is 4 minutes long...
I can't believe this....
This 4 minutes long... I been laugh and keep said " cool~ "
May be 240 times saying " cool "
I know, kinda lame and whatever.... =p

How to Cook Fish Balls

1 : Steam or broil the boneless fish fillets until done, approximately five to six minutes. You may use any type of fish, however white meat fish tends to work better.
2 : Once the fish has cooked, drain it thoroughly and allow it to cool.
3 : Finely chop the onion and mix it with the fish. The fish will break up and flake when you are doing it correctly.
4 : Continue mixing, adding in the eggs, salt, pepper and condensed milk.
5 : Once all the ingredients are mixed well, shape into balls (about the size of a golf ball.) Squeeze the excess moisture out of the fish balls with your hands.
6 : Fry the fish balls in deep hot oil until they reach a golden brown color.
7: Remove the fish balls from the oil and drain on stacked paper towels. Serve the fish balls while they are hot, or place them in the refrigerator and serve them chilled.

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FISH BALL SAUCE

1/3 cup soy sauce
1/3 cup vinegar
1/3 tbsp. sugar
1 cup water
1 slice siling labuyo
1 tbsp. cornstarch dissolved in
1-2 tbsp. water

FISH BALL PROCEDURES:

1. Mix the sauce sauce, vinegar, sugar, water and siling labuyo in a saucepan.
2. Let it boil then add cornstarch.
3. Cook over medium heat until slightly thick.

STEAMED CHINESE RAINBOW FISH BALLS

3 dried black shitake mushrooms
1 lb. fish fillets
1 tin kippers
1/4 c. bamboo shoots
1/2 c. purple cabbage
1 tbsp. cornstarch
2 slices fresh ginger root, peeled
1 tbsp. sherry
1/2 tsp. salt
1 egg white
1 c. chicken stock
1/4 tsp. salt
1 tbsp. water
1/2 tbsp. cornstarch

Soak dried mushrooms in hot water for 30 minutes. Cut fillets into 1 inch strips. Cut kippers, bamboo shoots, cabbage, and mushrooms into similar strips. Mince ginger and combine with cornstarch, sherry, salt, pepper, and egg white. Add fish and toss gently to coat. Add kippers and vegetables and toss gently. Form into walnut sized balls and place in a shallow heat proof dish. Steam until done (about 7 minutes). Heat stock in a pan and add remaining salt. Blend remaining cornstarch and water to a paste and stir in. Stir to thicken. Pour over fish balls and serve.

COD FISH BALLS

2 1/2 lbs. dry codfish
5 med. potatoes
1 sm. onion, diced
2 eggs, beaten
Parsley
Salt and pepper

Soak codfish overnight, changing the water 2 times. Cook with the 5 peeled potatoes. When done, discard water, mash the potatoes and flake the codfish. Add onion, eggs, parsley, salt, and pepper to taste. Mix all ingredients together thoroughly, shape into balls and deep fry until golden brown.

CONCH FISH BALLS

2 conch steaks
1/2 lb. grouper or snapper
1/4 lb. raw shrimps
1 whole onion
1 celery rib
2 slices pimiento
3 slices stale bread
3 eggs
1 tbsp. Tabasco
1/2 tsp. salt
Pepper
Oil for deep frying

Put conchs, fish, shrimps, onion, celery, pimiento and bread through a food grinder with a fine blade. Stir mixture with a spoon until well mixed. Add eggs, Tabasco, salt and pepper. Roll mixture into balls using 2 or 3 tablespoons for each ball. Drop into oil heated to 375 degrees F. and fry until golden brown.

DEEP FRIED FISH BALLS

1 lb. cooked fish, any kind
4 tbsp. flour
1/4 tsp. salt
4 eggs, separated
1 tsp. parsley
1 clove garlic
Dash of pepper

Boil fish 5-7 minutes. Mash with fork and add seasonings. Beat egg whites until stiff; beat egg yolks and add to fish. Then fold in egg whites. Drop by spoonfuls into hot oil.

Sweet and Sour Fish Ball
Ingredients:

10-12 fish balls
1 1/2 tablespoon tomato sauce/ketchup
1/2 teaspoon Sri Racha chili sauce (or any spicy chili sauce)
1 teaspoon sugar
1/2 teaspoon oyster sauce
1/2 teaspoon oil
Sesame seeds

Method:

Deep fry the fish balls until they turn golden brown. Dish out and set aside.

In a sauce pan, add in 1/2 teaspoon cooking oil, ketchup, chili sauce, sugar, oyster sauce and stir until the sauces are well blended. Toss in the fish balls and coat them well with the sauce. Dish out, top with sesame seeds, and serve hot.

TUNA FISH BALL

2 (6 1/2 oz.) cans tuna fish, drained & flaked
1 (8 oz.) pkg. cream cheese
1 tbsp. taco sauce
1 tbsp. parsley flakes
1 tsp. onion flakes
1 tsp. hot sauce (opt.)
Blend cream cheese, taco sauce, parsley and onion flakes; add tuna fish, shape into ball and refrigerate.