Fish balls are a common component of many Thai and Asian recipes. They can be eaten is a variety of ways, including frying, boiling, or grilling, and go well with soups, noodles, or just on their own with a good sauce. They are very simple to make at home, so why buy them in a store when you make a fresh batch in the comfort of your own kitchen?
The key to getting the fish balls right is in their consistency. They should be springy and bouncy in texture, which is achieved by blending the fish into a paste with a hand blender, freezing it, and the poaching it in steaming water. The final result is fish balls with just the right texture which are ready to use in the recipe of your choice.
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Special Cooking Equipment Used
Step 1: First chop up 300g of cod or any white fish, and place it into a mixing bowl. Use a hand blender on the fish until it is broken down. Then add 2 egg whites, and mix with the fish using the hand blender.
Step 2: Now add 1 tbsp of potato flour, 1 tbsp of meat seasoning powder, and 1/2 teaspoon of pepper to the bowl, and continue mixing with the hand blender. Keep blending until you are left with a thick paste like mixture. Then put the mixture into the freezer for about 10 minutes to firm up.
Step 3: Next we need to poach the fish balls. Fill a wok with water, and heat until the water is steaming, but not boiling. Now scoop out some of the fish mixture and shape it into balls roughly the size of a golf ball, and place them into the wok of steaming water. Repeat until all of the fish mixture has been used up. You will only need to cook them for about 5 to 10 minutes depending on how big they are. You know they are cooked once they float in the water.
Step 4: Once all of the fish balls are cooked, scoop them out of the water and place them into a bowl of cold water. They are now ready to be used in a variety of ways – fry, grill, or boil them and have them in soups, with noodles, or just on their own. Stay tuned for plenty of delicious and creative ways to use fish balls, coming soon!
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