Bouncy ‘Q’ Fish Balls Homemade From Fresh Mackerel Bebola Ikan Tenggiri Steamboat/Pan Mee/YongTau Fu

I've had friends asking me how to make fish balls because I seldom buy ready-made ones. I'm sure people who have tried home-made fish balls would only prefer to make their own because the texture is quite different and better from fish balls bought outside.
Most importantly, homemade fish balls do not contain preservatives.
This my mom's way of making this very special ingredient that can be used in many forms of dishes. We use fish balls for our steamboat parties, pan mee (homemade pulled noodles), omelette, yong tau fu (stuffed tofu and vegetables) or even eaten plain fried.
Hope you'll enjoy the recipe. This is my most treasured skill I've learnt from mom 😺
Enjoy the video!
😺Prepare Fish
Buy whole fish. Fillet fish into 2 strips of long meat.
You can also get your fish monger to do it too.I have forgotten to record the filleting part when I did this video. I promise I'll shoot another one just for you.
😺Prepare salt & pepper water
Salt & pepper water is used to incorporate and hold the fish meat together to form sticky paste.
In a small bowl of water, add :
1 tablespoon salt
1 teaspoon pepper (any types of ground pepper)
Mixture's amount will depend on how much fish meat you are handling.
My eldest sister likes the fish paste a bit runny, so she usually adds quite a lot of it.
Rule of thumb is with more water, you'll get softer fish balls and they'll be hard to shape.
🍄 Secret Ingredient : 1 Teaspoon potato or tapioca powder for more bouncy fish balls
😺What do you do with the remaining fish skins and bones?
Do not throw away its bones and skin once you finish making the fish balls. Boil them with some onion, garlic and celery with a little cooking oil, you'll get the best fish broth for your noodles or soup at home.
😺Related video is here! --
Easy No Preservatives Home Made Fish Broth
• Easy No Preservatives ...
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[@emmaosman9898]

Thanks for your sharing 👍

[@Ashley10Games]

i used to make homemade fish ball with my Malaysian employer... now i want to try here in my home country Philippine..

[@pemikir2181]

Great tips on how to scrap the fish meat! This is very helpful. Thanks!!

[@asiandrum]

I have never seen anyone scrapping fish meat so quick, SUBBED.

[@jayrocks279]

Thank you! This is the method I was looking for to make how my granma used to make them. Going to try it out soon! :D

[@rusnihl5625]

Indeed and Im so thankful too..

[@uruvilaathakarjanan9996]

Respects for Using 100% saltwater fish(spotted mackeral) for fishball making.

[@jiojio6381]

What an inspiring vid

[@aliveandfilming2]

I'll definitely try the tapioca flour

[@CatCatMeowCooks]

Yes tapioca flour makes it smoother

[@rosanamelin56]

Thanks i have been trying to make fishball. Can i use yellow fin

[@juliekan8582]

Thank you for sharing your fish paste recipe. By the way do you have any recipe for pizza?

[@anithakrishnan7218]

👌❤

[@sandraisoleneharidas8406]

Mumbai 👍👌👏🌷💕💞❤️

[@freezepaladin]

Does it have to be made of mackerel. Can any fish be made into bouncy fish balls?

[@FS-dv1zi]

It's all about the 'gel forming ability' of the fish. Besides Spanish mackerel, the following fish seem to work as well: 1) wolf herring 2) knifefish/featherback fish (Notopteridae) and 3) yellowtail fusilier. If you use the right fish, salt and ice cold water are all you need, apart from using the right method. If you use suboptimal fish, you'll surely need starch, egg white or partly shrimp, squid or even chicken fillet. Fyi, I've seen several fish ball video's in which the fish was pounded/kneaded for a much longer period with more salt and iced water before the fish 'gelled' into a smooth paste. From her video, I'm not sure if Cat reaches this 'gelling' stage. Her fish balls seem bouncy, though. Check the fis ball recipe of Chinese Cooking Demystified for instance.

[@paikiah77]

This is great, been missing fishballs ever since I left Malaysia... so no flour required?

[@CatCatMeowCooks]

Only add some potato starch for smoother taste

[@cheekykpop3389]

What other fish can be used instead ¿

[@CatCatMeowCooks]

Mackerel fish is the best to make fishballs. If you can’t find any in your area, you can use wolf herring (we call it Saito fish in Cantonese ). Happy cooking

[@aliveandfilming2]

No alkaline water ?

[@CatCatMeowCooks]

Nope