2. Remove fish head(s). Simply chop the heads off. Discard, or save if you want to use them to make broth.
3. Filet the fish. Slice the meat off the fish along the bones from the tail forwards towards the head using a sharp knife. Repeat on the other side as well. (2 filets per fish.)
4. Using a spoon, scrape the flesh from the skin of the filets as well as off of the remaining fish bones. You ultimately want all the meat separated, without bones or skin. Be careful of small bones! You don’t want any bones in your fish paste!
5. Place all the flesh on a cutting board and season with salt and white pepper. I used 3/4 of the teaspoon of salt and about 1/2 teaspoon white pepper.
6. Add the approx. 1/4 teaspoon salt you have left to about 1/3 cup of water and set aside for later use.
7. Using the back of a big chopping knife, begin chopping/breaking up the fish. Keep an eye out for any bones to remove. (Note: if you want to save time you could use a food processor.)
8. The fish will develop a slightly sticky consistency as you continue to chop. Add the salted water bit by bit while chopping. This will make it easier and less sticky.
9. Now for the most important part! When your fish is evenly chopped, with no big chunks, you will gather the ball of fish paste and begin the throwing/slamming process. Repeatedly pound the fish paste onto the cutting board. This is the key to making “springy” or “bouncy” fish balls. I’d say I slammed mine about 50 times. Watch for flying fish bits! **
10. When you are done pounding the paste, add a little water to your 1 tablespoon of cornstarch in a small bowl, just enough that it liquifies. Add this to the fish paste and knead until combined well.
11. Your fish paste should be smooth and soft. When you’re finished, wet your hands and apply a little bit of water to the surface of your fish paste ball and you will notice it becomes smooth and shiny. You have done well!
12. You can test out your paste by dropping a spoonful into boiling water. When it floats, it’s cooked! Have a taste. You can add more seasoning, chop or pound more as needed.
13. To make fish balls, take the paste in your hands and shape into balls. They are usually about a tablespoon of fish paste each.See also:
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