Dad's Juicy Homemade Fish Balls (鱼丸)!

Von Made With Lau · 45 Min.

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Zubereitung

1. Finely mince the tilapia, then beat it flat with the blunt edge of a knife. Repeat 1-2 more times until it is very tender and paste-like.
2. Finely mince the shrimp the same way: flatten and beat with the blunt edge of the knife, repeating 1-2 more times until paste-like.
3. Combine the fish and shrimp pastes and mix thoroughly, flattening the mixture with the blunt side of a knife, spatula or paddle.
4. Finely chop the cilantro and green onion. Mince about 1 square inch of rehydrated dried orange peel and 3-4 slices of ginger.
5. In a bowl, mix the salt, sugar, white pepper, chicken bouillon, egg, cornstarch and water.
6. Add the fish paste and the chopped greens to the bowl and mix thoroughly for 2-3 minutes.
7. Add the sesame oil and olive oil and mix for another 30-60 seconds.
8. Pick up clumps of the paste and slam them down into the bowl several times to make it more pliable.
9. Cover and refrigerate for at least 30 minutes.
10. To cook: for hot pot, scoop a ball of paste with a spoon and dunk it in the hot pot until it is ready, a little under a minute. For deep frying, fry the balls in a high smoke point oil such as corn oil at 175°C (350°F) for about 1 minute. For sautéing, flatten into small patties and pan-fry each side for 2-3 minutes.

Zusammengefasst aus dem Video von Made With Lau. Schau es dir für die Details an.

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