Thursday, February 19, 2009

Fish Ball Recipe

Last week I started attending my once in a week meeting of culinary class. I have here our first recipe and the picture of our finished product.

½ kl. (14 oz.) - White Fish Fillets

5 cups - Water

1pc. - Onion finely chopped

25 g. (1/4c) - Spring Onion

½ cup - All purpose flour

2pcs. - Lightly beaten eggs

1tsp. - Salt

½ tsp. - Ground black pepper

1 cup - Oil

4 tsp. - Evaporated Milk


½ cup - Sugar

½ tsp. - Salt

¼ cup - Tomato catsup

¼ cup - Vinegar

2 tbsp. - Corn starch

1 cup - Water

Fish Procedure:

1. Clean fish fillet well, making sure to remove any remaining fish bone.

2. Put the water in a pot and bring to boil.

3. Drop the fish fillet into the boiling water in a pot and let cook for about 5 minutes or until flesh is slightly firm but not flocky.

4. Remove fillets from water. Mash the fillets and mix with onion, garlic, spring onions flour and eggs. Season with salt and pepper and mix thoroughly to form a smooth butter. Shape the butter into small balls by using spoon.

5. Heat the oil in a wok. Place the balls in a 1 by 1 making sure each ball is completely submerged in the oil for even cooking. Cook by batch.

6. Remove from heat and drain over paper towel.

Sauce Procedure:

1. Put the sugar, tomato ketchup and vinegar in a sugar pan. Simmer over low heat until the sugar dissolved. Stir in the flour and water mixture.

2. Simmer stirring occasionally, until the sauce thickens. 3. Remove from the heat and set aside.


Tita Beng said...

This looks yummy! And the
presentation's so nice! Iba talaga ang recipe na galing sa culinary school.