Fishball
Fishballs are prepared by blending fish with seasonings, forming balls, and cooking them in broth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| White Fish Fillet | 800 | Grams |
| Shrimp | 200 | Grams |
| Egg | 1 | Count |
| Cornstarch | 2 | Tbsp |
| Salt | 1 | Tsp |
| White Pepper | 0.5 | Tsp |
| Ginger | 1 | Inch |
| Garlic | 2 | Clove |
| Green Onion | 2 | Stalk |
| Fish Sauce | 1 | Tbsp |
| Chicken Broth | 1 | Liter |
Instructions
- In a food processor, blend the white fish fillet and shrimp until smooth.
- Add the egg, cornstarch, salt, white pepper, grated ginger, minced garlic, and fish sauce to the fish mixture. Blend until well combined.
- Transfer the mixture to a bowl and stir in the chopped green onion.
- With wet hands, form the mixture into small balls, about 2.5 centimeters in diameter.
- Bring the chicken broth to a boil in a large pot.
- Gently drop the fish balls into the boiling broth. Reduce the heat and simmer for 5-7 minutes until the fish balls float and are cooked through.
- Serve the fish balls hot in the broth or with a dipping sauce of choice.
Prep
- Thaw the fish fillet and shrimp if frozen.
Kitchen equipment
Food Processor