Sunday, July 8, 2012

Fish ball paste

This weekend; after an epic fail in baking, Baking 1: Jackie 0. Feeling very defeated, far worse than when my macaron fail....like seriously guys, how could I get baking a premix wrong??? Pfffttttt! I am officially a baking retard!




So, I've decided to make my own fishballs. The reasons being

  1. I couldn't be bothered with driving to ACT for a Chinese grocery run. I usually buy commercial bulk pack.
  2. It doesn't involved baking. 
  3. It's my favourite snack on stick
  4. It's simple easy recipe, no Science degree required
  5. Oh, have I mentioned? It doesn't require baking, no oven involved!!!
  6. I can have it with my laksas during winter..
  7. And whaddaya know... NO BAKING!!!!!

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

12 comments:

Biren @ Roti n Rice said...

Yong tau foo is a must eat when I visit Malaysia. I have not made fish paste in a while and I need to make some soon. Yours look very nice and white :)

Jackie Brodin said...

Oh hi and thx Biren, I think it must be the egg white or something. I am just excited that I no longer have to buy commercial stuff and can make this easily at home.

Tina @ bitemeshowme said...

Very impressive to make your own fish balls. I would have just taken the easy way out and bought them.... eek!

Jackie Brodin said...

I would buy if I could but I am in country woop woop with no Asian grocer!!! So must make my own. It taste better with no preservatives and freshly made :)

Iron Chef Shellie said...

Yum! Never thought to make my own!

Food is our religion said...

lol I was about to say living away from all these asian stores forces you to cook from scratch which is so healthy!

Jackie Brodin said...

Thx Shellie :) Had to. No choice. Keep seeing those fishballs on foodspotting and no asian grocer in my town. LOL

Jackie Brodin said...

Hahaha yes. Still, I rather one in Wagga. :)

Shirley Tay said...

Great stuff, dear! Love it with Laksa. I'm also following u now @ GFC & Pinterest :) Let's stay conencted!

Come join my Luxury Haven's Kneipp 3rd Giveaway: Arnica Body Massage Oil & Warming Foot Balm! if u've relatives residing in S'pore. Get them to join & win the prizes for u! Heehee!

SarahKate (Mi Casa-Su Casa) said...

You made fish ball paste! Forget the baking... this is impressive stuff!

Jackie Brodin said...

Thx Shirley and Sarah Kate for your lovely comments ;)

wedding cars Australia said...

Yam!

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