[Ingredients]

Fish Meat 500 g
Ginger & Spring Onion in Water 500 ml
Salt 15 g
Tapioca Flour 50 g
Ikan Bilis (Anchovies)
Carrot
Cai Xin
Minced Garlic
Chili Padi

[Steps]

00:00 Introduction

00:12 How To Prepare The Fish
Remove the internal organs
Peel out the fish meat
Rinse clean the fillet
Dry with kitchen towel and scrape out the meat
Do not use the red part in the middle

01:15 How To Mix The Fish Balls
Prepare 500 ml of ginger and spring onion water
Put the fish meat and water in the refrigerator for an hour
While the fish meat is still cold, put it in a blender, add 15 grams of salt, a tablespoon of pepper, and blend until it becomes gummy
Add ice cubes to the ginger spring onion water. Add this water little by little into the blended fish meat, beat clockwise by hand
Repeat this action until the water is used up
Add 50 grams of tapioca flour and continue to stir
Smash the paste to make it bouncy
Prepare a bowl of ice water, put the fish balls down, if they can float, they are good.

Recipe 1
03:13 How To Make Fish Ball Soup
Deepfry some garlic
Fry the ikan bilis (anchovies) in the pot first
When the ikan bilis (anchovies) turns golden brown, then pour in water
After the water boils, put the carrots and let it boil for ten minutes
Then put fish balls and cai xin stems
Cook until the fish balls float
Sprinkle some salt and cook the cai xin leaves for another minute or two, add the fried garlic
Done

Recipe 2
03:57 How To Make Steamed Fish Paste
Shape the fish paste into a spoon shape
Cut some shredded cabbage and lay it on the bottom of the plate
Steam for ten minutes
After steaming, add some crispy minced garlic
Chop a little chili padi to garnish it
Finish

04:22 How To Keep The Fish Balls
The remaining fish balls can be boiled in water
When you see them float, put them in the cold water
Then put it in the freezer. They can be kept for a month or two

[材料]

魚肉 500 克
薑蔥水 500 毫升
鹽15 克
木薯粉50 克
江魚仔
紅蘿蔔
菜心莖
包菜絲
蒜蓉
小辣椒

[做法]

處理魚
處理內臟
用刀把魚肉片出來
洗乾淨魚肉
用廚房紙印乾然後把肉刮出來
中間紅色那部分不要刮

拌魚丸
準備 500 毫升的薑蔥水
把魚肉和薑蔥水都放入冰箱一小時
趁著魚肉還凍的時候放入攪拌機加15 克的鹽一湯匙胡椒粉攪到起膠
薑蔥水加冰塊一點一點加進攪碎的魚肉用手順時針打
重複這動作直至把薑蔥水用完
加木薯粉 50 克繼續攪拌
撻它令它更加漲身和彈牙
準備一碗冰水把魚丸放下去如果可以浮起便合格了

食法 1
百搭魚丸湯
炸一些蒜粒
在鍋裡先把江魚仔炒香
炒到江魚仔金黃色便放些水落下去
水滾後便放紅蘿蔔讓它滾十分鐘
之後放魚丸和菜心莖
煮到魚丸浮起
灑些鹽和把菜心葉下去再煮多一兩分鐘加上蒜粒
完成

食法 2
蒸魚米
把魚肉弄成湯匙形狀
切些包菜絲在碟內舖底
用大火蒸十分鐘
蒸完後放炸脆的蒜蓉
切一點小辣椒點綴它
完成

收藏魚丸
剩下的魚丸也拿去用水煮熟
看到它浮起便把它放進凍水
接著放進冰格放一兩個月都没問題

▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼

我們叫做 Go Chopsticks 因為
筷子是一對的代表我們同心為你帶來美食
而 Go 就是不局限於語言地域文化而是用行動到各地探索美食

如果對您有幫助請給我們一個鼓勵
每一個讚都是我們持續創作的動力 ❤

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