AuthorLe-ThermiqueCategorySide DishesDifficultyBeginner- Cut the head and tails off and then separate the fish into two fillets. Use s scoop to scoop off the meat. Save the head and tails. They can be used to cook a fish stock.
- Pre-frozen the fish for 1 hour until well chilled.
- Prepare 200g ice water.
(A)
- Place fish meat and cooking wine into the mixing jar and blend.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10
*Caution: lock the measuring cup.
- Scrape down jar.
(B)
- Add in ice water , salt and pepper. Blend
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10
Notes: The water amount is very much depending on the type and freshness of your fish. It is better to start with the lower level of 200g.
(C)
- Mix cornstarch with water
- Add cornstarch mixture, sesame oil and eggs white in the mixing jar to combine.
Settings: Timer: 4 Minutes / Speed 3 / Temperature : 120°C
Testing the fish paste:
- Prepare a high cup with enough water, use a small scoop and take out a small amount of fish paste out. Dip to the water and see whether it floats on surface. If yes, continue the next step. If no, continue blending the mixture with Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10
Shape the fish balls:
- Prepare a large bowl with enough cold water and a small cup of clear water for wetting the scoop.
- Wet your hand (or wear gloves) then put a handful of fish paste into your palm. Make a fist and squeeze the paste upward towards your thumb.
- Use a spoon to scoop out the fish ball into ice cold water. Continue to do fish balls until all done.
- Soak the fish balls in the ice water for 1 hour to make them more elastic. You can cook them immediately or fridge them with water up to 2 days.
Servings 6
- Amount Per Serving
- Calories 121
- % Daily Value *
- Total Fat 6.2g10%
- Saturated Fat 1.4g7%
- Cholesterol 17mg6%
- Sodium 1240mg52%
- Potassium 160mg5%
- Total Carbohydrate 9.6g4%
- Dietary Fiber 0.7g3%
- Sugars 0.6g
- Protein 7.8g16%
- Calcium 1%
- Iron 6%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Cut the head and tails off and then separate the fish into two fillets. Use s scoop to scoop off the meat. Save the head and tails. They can be used to cook a fish stock.
- Pre-frozen the fish for 1 hour until well chilled.
- Prepare 200g ice water.
(A)
- Place fish meat and cooking wine into the mixing jar and blend.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10
*Caution: lock the measuring cup.
- Scrape down jar.
(B)
- Add in ice water , salt and pepper. Blend
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10
Notes: The water amount is very much depending on the type and freshness of your fish. It is better to start with the lower level of 200g.
(C)
- Mix cornstarch with water
- Add cornstarch mixture, sesame oil and eggs white in the mixing jar to combine.
Settings: Timer: 4 Minutes / Speed 3 / Temperature : 120°C
Testing the fish paste:
- Prepare a high cup with enough water, use a small scoop and take out a small amount of fish paste out. Dip to the water and see whether it floats on surface. If yes, continue the next step. If no, continue blending the mixture with Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10
Shape the fish balls:
- Prepare a large bowl with enough cold water and a small cup of clear water for wetting the scoop.
- Wet your hand (or wear gloves) then put a handful of fish paste into your palm. Make a fist and squeeze the paste upward towards your thumb.
- Use a spoon to scoop out the fish ball into ice cold water. Continue to do fish balls until all done.
- Soak the fish balls in the ice water for 1 hour to make them more elastic. You can cook them immediately or fridge them with water up to 2 days.