In my previous post, I shared about how to make fish stock. Since I had a big pot of fish stock, I decided to make fish ball soup. The fish ball is, of course, homemade from fresh fish that I bought from the fishmonger in the wet market. I loved red snapper and white snapper, so I used both of them as the basic ingredients for my fish ball.
My husband really liked this dish and said it was so good, he gave two thumbs up especially for the soup base. The fragrant smell of the soup plus fresh chopped coriander leaves added into the soup could make us salivating. The fish balls were also smooth and bouncy, and because they were homemade, they taste like real fish (store bought fish balls sometimes only use small percentage of fish and thus we can’t really taste the fish).
So here is the recipe for homemade red and white snapper fish balls with home made fish stock:
To make fishball:
- 540 gr of fish fillet (mixture of red snapper and white snapper), put in the bottom side of the refrigerator (not freezer) 24 hours before start making the fish ball. The texture of the fish should be soften enough to be processed in the food processor but still cold. Cold fish and cold water used in this process will make the texture of the fish ball chewy and bouncy
- 2 garlic
- 180 ml ow water, make into small ice cubes
- 150 gr tapioca flour
- 1 tbsp salt
- 2 egg white
To make the soup base:
- 750 ml water
- 1.5 L fish stock (the recipe of how to make fish stock can be seen in here)
- Salt, to taste
- Carrots (optional), cut into thin round shapes. My son loves carrot so much so I usually add carrot in every soup dish
- Minced spring onion
- Minced coriander leaves
- Fried shallot
- In a big pot, bring to boil water and fish stock. I used the combination of water and fish stock because I didn’t want the strong taste of the fish stock overpowered the soup. Besides, I was going to cook fish ball in the stock which would give extra fish flavor too to the stock
- In a food processor, process the fish meat until smooth and form a paste
- Add salt, garlic, and 1/4 of the ice cubes, and process again until all mix together
- Add salt, process again
- Add flour and ice cubes little by little and process again until they form a smooth paste. Lett the food processor work for another 2 minutes after that
- Transfer the fish paste to a bowl
- Lightly knead with the wet hand hand while patting the paste several time to release the air. Gather the mixture with wet hands, bring it up towards you and slap it back down for about 10 times. I didn’t need to knead for a long time because the food processor already did half the job for me.
- Knead and pat until the fish paste doesn’t feel not so sticky in your hand anymore and you can easily make a smooth ball with your hand.
- Wet your hand again, taking 1 tbsp of the paste and make a round ball shape and drop into boiling fish stock in the big pot one by one
- The fish balls are cooked when they float to the top
- Add cut carrots into the pot and season with salt
- Cook until carrots are cooked thoroughly, then turn of the heat
- Add minced spring onion, minced coriander leaves, and fried shallot and stir
- Transfer to serving bowl and serve hot