For those who might have missed my last year post on this Umami fish balls, here I am posting my Thermomix made fish balls noodle soup again
I remember seeing how my mother used to hand made fish balls, such a tedious chores! The flesh will splash all over the place as she slapped the fish meat (flesh) hard into the bowl repeatedly in order to obtain a firm and bouncy texture of the fish balls. As a cleanliness freak, I have no intention to do that with the fish meat splashing God knows where !
But with Thermomix, ha har ! That’s a different thing altogether. I now made fish balls very often and not having a slightest headache over the hassle.
If you have a Thermomix at home, follow the recipe below and you will get umami fish balls with the bounce, guaranteed!
300g Fish Flesh ( over here in Asia, we normally use Yellow Tail, Mackerels ) I will explore other fish next round
150g of ice cold water ( ice and water together )
2 teaspoon of table salt.
If you want to increase the amount of the fish, rule of thumb, ice water is always half the weight of the fish.
You will have to buy fish fillet or if you are getting whole fish, just ask your fishmonger to fillet it for you.
Use a spoon to scrape all the flesh off the fish, avoiding the bones.
The remaining head, bones and skin, I use them to brew into tasty soup for my fish balls soup noodle.
– Place the fish and ice water into TM bowl, set 30 seconds at speed 6, turn the dial to start.
– Scrape down the fish from the side of the bowl, and set for 6 minutes at Kneading.
– * Usually, at the last 2 minutes, add in the salt through the hole on the lid. And when the time is up. It is done.
* But, depending on 1)the type of fish and 2)how cold was the flesh, whether it’s straight from the fridge or at room temperature kneading is done when you could see that the texture of the fish paste comes together and not so sticky and wet.
So if need be, knead another 1 to 2 minutes.
Once the kneading is done, place a scoop of fish paste in one of your palm, close your fist and squeeze the fish paste comes through the hole between the thumb and index finger. Use a spoon on the other hand to scoop it off and place the fish balls into a bowl of water. Repeat until all fish paste is finished.
Fish balls have to be soaked in the water for about an hour to draw out some of the salt. After which, they are ready to cook.
Boil the fish balls for 3 to 4 minutes depending on how much are the fish balls in the pot you are using. Test the doneness as you go along.
Variation : you can add chopped chives, or finely chopped chillies, or chopped carrots or all of the above, into the bowl at the last 1 minute of kneading.
I will post the forming of the fish balls by hand the next time when my better half is at home to help me snap photos of the process.
I hope you can try these babies out, they are really good eat and healthy too!