How to make Singapore Fishballs at home!

[@oshi990]

These two have such a wonderful relationship. Love listening and watch them bantering. Makes the video all the more enjoyable to watch. ❤❤❤

[@ieatishootipost]

Thanks!! hahaha

[@teresitatan6266]

My dad left as the recipe for fishball . We use yellow tail fish. It’s so tasty. I agree with you

[@ieatishootipost]

Welcome!

[@michelewoodford2504]

Oh my! We made them tonight in northern Ca. My Singapore raised hubby was in charge of actually making them (I did the soup, noodles, and veggies) and I have never tasted fish balls so light and fluffy! Thank you!

[@LeslieTay]

That’s great! Did you manage to get yellowtail fish? If not what fish did you use?

[@michelewoodford2504]

@@LeslieTay No sadly we could not find yellowtail up here. We used wild caught sole and prawns in a 4 to 1 ratio. Not the same of course but using your method they were so bouncy and light!

[@ieatishootipost]

@@michelewoodford2504 Oh, that's good to know!

[@blessme-ng9gu]

So it's like fish Souffles....patties paste like ham burger style mince meat paste.!!!

[@boon-sweeyen6812]

​@@michelewoodford2504I think you can use Mackeril or red fish to make fishballs in Canada. I also add a bit of cornflour. That is what I learned from a Teochew master over 40 years ago.

[@beomkomap]

Nice, tks for such a detailed teaching. Will try and update u how it turns out.

[@ieatishootipost]

Our Pleasure! Let us know how you go!

[@f1racer908]

nice, I never knew that you needed to soak it in cold water for a few hours, and that's what makes the fish ball have such great elasticity, something other recipe neglected to mention, great stuff.

[@guess2820]

Wah. This is good. Thanks for those tips on makijg it bouncy. I thought it would be boiled up immediately after being shaped. Thanks for ahowing the correct way.

[@cindyclorinda93]

Omg I just try your recipe… Actually I was really hesitate to put in the amount of salt. But I did use your ratio suggestion and turns out the result really delicious. I love the texture!! Thanks a lot for sharing your recipe 😊

[@ieatishootipost]

Glad you like the recipe! Thanks for writing back to let us know!

[@yuliasoesilo2596]

Hi, thanks for sharing the recipe and the how to make.... did it and they did bounce.... so happy.... ❤❤❤ also they taste so goodddd leh..... a bit too salty for my family taste bud but easy, can just adjust the salt...

[@ieatishootipost]

Glad you like it!

[@fauziahain1532]

...I love you guys...I am so obsessed with both of you...I've tried all kinds of recipes advice and myths, at last I found both aof you...and I didn't like the recipes with egg and flour...thank you for sharing it with us...I can only thank you in gratitude..and the blessing is..I have both your machines but different brands.. Thank you and salam (peace) greetings from Aunt Fauziah.💕💓💖😍🥰🥰🤩💓💕👍🙏

[@wwlee19]

I love how you have done your homework! Great recipe Dr Leslie 🎉 and your wife Lisa is absolutely lovely - both of your chemistry and charisma is infectious!!

[@ieatishootipost]

Thanks for your words of encouragement!

[@rossie6069]

Thanks GOD....i just came across your chanel. And i just subscribed it. Really enjoying watching it. This what i'm looking for ...

[@ieatishootipost]

Thanks and welcome to the channel! :)

[@kaisengtan1085]

Perfect fish ball lesson good teaching thank you very much

[@ieatishootipost]

You are welcome

[@tulipblooms946]

Wow! Dr Tay, thanks for the recipe! I made your fishballs recipe today and it turns out really good! 😋

[@ieatishootipost]

Well done!

[@Gnowop3]

Excellent method. Thanks for sharing. I tried it with a similar type of fish. My comments on the fish ball I produced are: (compared to my ideal one) 1. The fish ball is quite bouncy, but it formed a dry layer on the outside of the fish ball. 2. The fish ball is not as juicy as I like (probably need to add other ingredient like lard or other oil?) 3. The taste of the fish ball taste better after 1 hour of soaking than 4 hours. (probably, the taste leaked to the soaking water together with the salt).

[@ieatishootipost]

Its the type of fish and the freshness.

[@PawonExplore]

Incredible recipe,, Yummy !! Thanks for sharing 👍

[@ieatishootipost]

Welcome!

[@alexykong9378]

Love to see both again from AFC!# Thank you!#

[@ieatishootipost]

Our pleasure!

[@rebeccafoo]

Thank you so much of your recipe and method of making fishballs. My late mom used to make but she used hands to stir in the tapioca starch water ( 1 Tabspoon of Tapioca starch used only ) then add in salt and beat hard and it would form a firm fish paste dough, then she would make them into fishballs. That is the old old method, 50 years ago method but the fishballs were so nice. I hope those who are selling Handmade Fishballs in Penang will see your video as they made very horrible fishballs and claimed theirs are Handmade -- soggy fishball that I never wanted to eat.

[@ieatishootipost]

Thanks for your kind words!

[@user-se8zl1qx8u]

Thanks for the fish ball recipe....interesting. Could you demonstrate how to make hir keow - the little dumplings that you find in the teochew dry noodles.

[@ieatishootipost]

I will have to work on that one!

[@jenelitacruz8210]

Wow,a very good tandem husband and wife very detailed demo of teaching,very clear video without those unimportant words,,i admire your way like i did admire my profs when i attended some cooking lessons in towngas cooking center many many years ago,,i just saw your video today and i felt like i am in hk again,,wonderful feeling,show more,thanks

[@ieatishootipost]

Thank you very much! Glad you like the video!

[@lienhuynh7938]

Thx u for sharing your recipes but in Canada London small town hard to buy a fresh fish but will try to use the fozzen fish to made that! U guys are very sweet couple .love it!

[@ieatishootipost]

Thanks so much for your kind words!

[@AileenQCruz]

Thanks for great recipe.

[@ieatishootipost]

You are most welcome!

[@SONTHON1]

Liked when I saw you first .

[@pongkornprasopsukchokmanee9211]

Thanks for great recipe!

[@ieatishootipost]

Most welcome

[@haraldtorsten8746]

Thank you! But as a Teochew, you have to remember this is the Teochew method of making fish balls. Singaporeans didn’t invent it. You are standing on the shoulders of your Teochew ancestors.

[@ieatishootipost]

Yes, we have our Teochew forefathers to thank for this

[@joseraagas7661]

thumbs up😊

[@jocelynrabasio-rk6cx]

​@@ieatishootipostg😊😊

[@Phil58Liew]

I will need to try this one out. I have done pork and beef but never fish though. Thanks for sharing

[@ieatishootipost]

All the best!

[@AlisaGabriel-f8q]

First time in your channel...i wanna learn chinese fish ball...thank you for sharing this❤❤❤

[@ieatishootipost]

Welcome!

[@ellylauw3458]

Very Good and helpful tutorial 👍 thanks 🙏

[@ieatishootipost]

Thanks!

[@flotan8147]

First time tried your recipe and successful!!! So happy!! Very bouncy QQ and I handmade from scratch as I don't have any of the kitchen tools mentioned in your video. Thks for your generosity in sharing !!! Blessed day!!

[@ieatishootipost]

Excellent! Well done! Did you manage to get hold of yellowtail fusilier?

[@flotan8147]

Yes, I did! I bought two from NTUC at $18. Managed to get abt 650g fish meat from it. Use the heads and bones to boil soup base for the fishball. Works well w ur advice to fry the bones first! Not fishy after that ! I have a qn: if I want to use the fish paste for Niang Dou Fu, I won't be able to use so much salt already. Do u hv recipe for Niang Dou Fu? Thks for ur time and advice !

[@ieatishootipost]

@@flotan8147 Ah, that one, I have to start working on.

[@flotan8147]

​@@ieatishootipost Yeah!! Thanks Dr Tay!! Looking forward to learning from you on that !! Thank you!!! ;)

[@stefanietan9912]

The best recipe I made today using this techniques. Made perfect and bouncy fishballs, porkballs, beefballs and shrimpballs. At last my balls tastes what Im looking for and not the old style that tastes like bread ❤

[@ieatishootipost]

Fantastic! Thanks for letting us know!

[@iris1559]

Wah...thank you for the pingpong balls recipe. Getting it research, R&D & sharing with us, Dr. Tay! Cheers to U & yr wife ya!

[@ieatishootipost]

It's our pleasure! Glad you liked it.

[@lilisetiowati933]

Thank you for recipe, cann't wait to try it. How about fried fish balls ? Do you have any recipe for fried version ? Or maybe this version can be used for fried version too ? And do you have the general fish paste recipe too for wonton, shumai, yong tau foo filling ? Thank You

[@suwandithe5008]

Thanks for your recipe 👍

[@ieatishootipost]

Welcome!

[@ACherree]

This recipe is THE BEST ever!! I tried it last year although I used the regular spoon, they're still so bouncy. Thank you... ❤ Edit: I'm coming back here to use this method for making pempek Palembang, cos none of my Indonesian KZbinrs share the real recipe and I keep on failing to make pempek. This time I'm going to nail making pempek! 😤😤😤💪

[@ieatishootipost]

Well done! Glad you found the recipe useful!

[@gloriagloria5377]

Very educational and good video. 👍

[@ieatishootipost]

Thanks!

[@DrewSpingath-mk2tt]

another good reason to make fishballs: i can't find any good ones where I live in the US. I don't like the ones in the store. I miss really good fishballs! I'm hoping I can find some yellowtail! thank you for the clear instructions!!

[@ieatishootipost]

Glad you like the recipe!

[@ingedj8338]

tq for sharing how to make fishballs Tutorial .easy.n clearly，👍🏻👍🏻👍🏻

[@ieatishootipost]

Thanks!

[@rogerberces1143]

its nice i saw it on my wall at last found what i'm looking for ...now i subscribe & follow ur blogs..tnx

[@ieatishootipost]

Thanks!

[@John_Doe_6932]

Can confirm our recipe is using a bit of tapioca with a lot less salt and no presoaking. I mix all in a jug and pour it bit by bit in the Kitchenaid. I will try this method with the extra salt less tapioca to see how it differs.

[@ieatishootipost]

Do keep us updated!

[@triode1212]

Thank you Dr Tay for making this video. I cannot get Yellow Tail Fusiliers here in Sydney but can get Yellow Tail Scads. Can I use those instead?

[@ieatishootipost]

I am not sure. You need a white flesh fish. I am sure you can use any fish but the texture may not be the same

[@russellietpacayra3967]

Blessed morning...

[@ieatishootipost]

Blessed day to you too!

[@carinecharlot6261]

Thank you so much for this recipe. Do you have the recipe for fish long just like the one sold by Golden summit. Thank you

[@ieatishootipost]

No, sorry!

[@belle5565]

Wow look so yummy I must Try Your recipe Sir

[@ieatishootipost]

Let us know how it goes!

[@Hershey-n7x]

Wow! Very tasty and delicious ✨🥰✨

[@ieatishootipost]

Thank you 😋

[@Syrelbraceromagdaraog]

Wow very informative content so next time I can make it in Philippines

[@ieatishootipost]

Thanks

[@liefamily3586]

❤good jobs. Thanks you. From Boise Idaho usa

[@ieatishootipost]

Glad you found out channel! Thanks so much!

[@russellietpacayra3967]

Thank u fir this making fishball soup guys n godbls

[@ieatishootipost]

You’re welcome

[@2777qkh]

Over here in S'wak, Beh Kah (Mackerel) fishball reign supreme. Maybe the fish is easily available here. But the taste and flavor is way above other type of fish used to make fishball.

[@ieatishootipost]

Yes, the taste is good but you can't get the same texture as yellow tail

[@blim5123]

My mum made fishballs or used the paste to make “yong tauhu” since we were young. We either chopped the meat or used appliance (chopper) with good result. 😊

[@ieatishootipost]

Great!

[@juliyantijuliyanti1330]

This is what i am looking for. Traditional yet modern technique. Saving much time! 👍 Going to make today. We called it Birai/singapore fish here in Borneo 😅

[@ieatishootipost]

Let us know how it goes!

[@noramorrison7597]

Luv your video!

[@ieatishootipost]

thank you!

[@kellyanunciacion]

I loved this video and looking forward to tasting springy fish balls :) Thank you for sharing your knowledge. Would love to try this one. Can you use this recipe and use Cream Dory? It is the most abundant in our area.

[@ieatishootipost]

Cream Dory may not give you the same bouncey texture.

[@kellyanunciacion]

@@ieatishootipost thanks! We'll try to find the yellow tail one then ☺️

[@JustVLogs128]

thanks for the recipe😍

[@ieatishootipost]

You’re most welcome

[@inclusivelove5165]

I like that Singapore 1.2 and China 1.5 haha. The way you put it

[@ieatishootipost]

Thank you!

[@김승훈-c7p]

After watching this is amazing tutorial, I decided to go buy fishball product with a lot of respect 😅

[@ieatishootipost]

That will work too!

[@cookingwithfluffytiny4371]

Can make teacher dry fish. Ball noodle with fresh made noodles and chilli ? Very hard to find nice hawker now a days

[@reginang7811]

Hello Dr Leslie not anybody can afford that flash grinder what's the other option?? TQVM

[@ieatishootipost]

Hand chop or food processor also possible.

[@ylchen77]

謝謝你分享星洲魚蛋的密訣。

[@ieatishootipost]

Welcome!

[@valentcandrawinata4519]

Hi great video!!! just wanna ask can i add some tapioca flower?

[@ieatishootipost]

Sure, but why would you want to do that when the recipe is perfect as it is?

[@joseraagas7661]

Thank you

[@ieatishootipost]

You're welcome

[@M0rriatry]

Hi chef , do you have the recipe for noodles to eat with fish ball?

[@ieatishootipost]

Just add some rice noodles (kway teow) to the soup.

[@M0rriatry]

@@ieatishootipost thanks chef

[@assuntakoay2035]

Love yr posts !

[@ieatishootipost]

Thanks!

[@Megwati12]

Hi, i've tried your recipe and it works just like magic. Everything is just like how i wanted. Its bouncy, taste good and taste just like those in Singapore. But i have 1 problem, the surface is not smooth and its like got tear. Can u tell me where it goes wrong? Thanks 😊

[@ieatishootipost]

Probably your molding techique and boil it gently

[@boonchingteo6998]

Hello, can I use the same recipe to make fish paste for Yong tau foo? How do I soak the paste to get rid of the excess salt? Thanks!

[@ieatishootipost]

For yong tau foo, the recipe will be different. I haven't tried so I can't really tell you. Probably have to reduce the salt and not soak the fish paste.

[@boonchingteo6998]

@@ieatishootipost thank you! In London n craving some tong tau foo, lol

[@zanxu]

wow thanks for showing step by step instruction. I will try.

[@ieatishootipost]

Most welcome 😊

[@felyfurio3961]

Good day ...nice keep on sharing your recipes ...i'm interested to know the brand of your Black mixer + grinder ( 2 in 1 )....for easy cooking...

[@ieatishootipost]

They are from KitchenAid

[@Skypad00]

How do you make the fishball soup in the thumbnail? It looks delicious and healthy

[@ieatishootipost]

Those are the same fish balls that were made in the video 😀 just follow the recipe here 👉🏼 bit.ly/ieatFishballRecipe

[@ifounditigotit]

very interesting fishball making,, the new generation method,, is different from my parents times.

[@ieatishootipost]

The technique is still very traditional, but using machine makes it more modern.

[@srikandi1853]

Tq for the recipe…

[@ieatishootipost]

Welcome!

[@lindatan8387]

Woah.... this is so much work and too much measurings ( can be quite stressful) 😅 now i know is so diificult to make tasty fish balls hahaha... thanks for sharing! 😄💖👍

[@ieatishootipost]

Makes one appreciate fishballs more, doesn’t it?

[@lindatan8387]

@@ieatishootipostyes absolutely

[@apschweiz]

Urgent qn hope u see this msg.. can i use the same salt water ratio to make sotongball? The soaking time same for sotong ball too? Sotong texture tends to be less firm, im concerned if it can be bouncy like those store bought ones

[@ieatishootipost]

I am not sure.

[@naturenurture7387]

Nostalgia..my late father used to make those longish "ba ye", with pieces of crunchy lard bits embedded in them.

[@theresaho8392]

Thanks for the recipe!

[@ieatishootipost]

Ooo… must have been good

[@naturenurture7387]

@@ieatishootipost zhen hao jiak. Haven't tasted any that could hold a candle to my father's.

[@wongchohwa1024]

May I know what is the model number of the KitchenAid you are using? Tqvm

[@ieatishootipost]

Oh that is the 6quart model

[@linagunawan6460]

You need a thermomix, so practical!😊

[@ieatishootipost]

You don't need a thermomix for this particular recipe

[@earthcitizen4266]

Hi , May I know is there any substitute for msg? and also what is the different between using a mixer and a normal blender. Thank you Doctor Tay for sharing the recipes.

[@ieatishootipost]

You can leave it out, it is for flavour only and won't affect texture. The blender will cut throught the fish meat whereas the mixer kneads the meat without cutting the fibres.

[@blessedcheflim8579]

Hehee, Dr Tay, your fish balls making video reminds me playing masak masak at 10 yrs old . Enjoyed the very entertainment element with your lovely supportive wife watching you playing masak masak ..hehee my Grandma' recipe is different from yours .

[@ieatishootipost]

Glad you enjoyed it! Yes cooking is masak masak for me!

[@Christine-hd5bc]

Hi Handsome Dr, me no money buy kitchen aid to make fish balls. Can you please teach us the conventional way, (that is, with a cleaver) to make mackerel fish balls. Very much appreciated and thanking you in advance. Will definitely look forward to your up coming vlogs. 😂 Thank you once more for your generous contribution. We all love bouncy fish balls. 😂

[@ieatishootipost]

A KitchenAid is not essential. You can use the cleaver to chop the fishmeat till it is finely minced, then use your hand to mix the fish paste till it is smooth and bouncy.

[@DAYanez]

I kind of want fishbowl as a topping for Roman now

[@ieatishootipost]

Yop!

[@raanafancy2879]

Hello hello ! I just discovered your channel. Love it ! Number one was the butter cake recipe and then I watched the fish ball. We don't get yellow tail fish here should I use pomfret or red snapper ? Really enjoyed your method of teaching also. Thank you shall be following you from now on. 😀 Greetings from Pakistan 🇵🇰

[@ieatishootipost]

Thanks for your encouraging words! Unfortunately, I don't think pomfret or red snapper would work. They are available locally but all the people I have spoken to said to stick to yellowtail. You can use Spanish mackeral but it is a different recipe. You can still give it a try, but I suspect it wouldn't be as bouncy. Still be tasty though!

[@michaeltan525]

can share how u make her kiao?

[@ieatishootipost]

That one I haven't tried yet

[@amavic1]

While soaking once the melted, do we add ice again?

[@ieatishootipost]

No need

[@TEL4specialist]

Nice

[@ieatishootipost]

Thanks!

[@emeliealegonero4043]

Nice yammy

[@ieatishootipost]

Thanks!

[@ninalovers7965]

my village has a lot of fish. so it's good to make meatball fish

[@ieatishootipost]

You are so blessed!

[@zuraidaaeschbacher4041]

Thank You Dr Tay

[@ieatishootipost]

Pleasure!

[@Akbarmohamed6254]

can we put in the tapioca? and if we put the tapioca when we add to the mixer?

[@ieatishootipost]

Sure, but it will alter the texture a little

[@shuilong52]

I observed some maket stall using egg white and dory to made fish ball

[@ieatishootipost]

I am sure you can

[@beaerconwald6745]

Amazing tutorial. Could you clarify, when you said “use the water”, were you referring to the 4 litres of water that you soaked the fish balls in earlier that you were referring to in the last part of the video?

[@ieatishootipost]

Yes. The four litres of water is used to soak the fishballs as well as to cook the soup

[@nishali3343]

hi, which plate size do you use for grinding, or it doesn't matter?

[@ieatishootipost]

I use the medium sized one.

[@amavic1]

I didn''t get it right the first time, Can I have a few more questions? Once soaking do we have to put it in the fridge for 2-3 hours? are we going to use the soaking water to boil it prior to cooking and storing?

[@ieatishootipost]

You can leave it in the fridge when you soak. After the soaking time, remove the fish balls and cook them in the soaking water.

[@amavic1]

thanks a lot.@@ieatishootipost

[@leonardoancog6100]

How long can last one mix fishball. Thanks

[@ieatishootipost]

If you want to keep them, it is best to cook them first.

[@BeHappii1]

Where I am I cannot get the yellow tail fish, hope you can show the mackerel fishball recipe. Thank you!

[@ieatishootipost]

OK, let me look into this!

[@BeHappii1]

@@ieatishootipost Thank you!!

[@wendyshoowaiching4161]

Add iceberg vegetables (bo like sang choy) in the soup is good.

[@ieatishootipost]

Sure! Thanks!

[@spring5794]

What can you name what type of fish is suitable?

[@ieatishootipost]

Only Yellowtail fusilier if you want the bouncy texture

[@JOJO-ge3dt]

Hello.. I've just try making it today and it turned out Amazing it's bouncy and delicious. But I have one question is it OK if I soak it and put it in the fridge for overnight and cook it the next day.

[@ieatishootipost]

Yes, that is fine. Glad it turned out well

[@JOJO-ge3dt]

Okay thank you 😊😊😊

[@sc-to4uf]

*Spanish Mackeral, the type with clear sticky flesh, not the one with white opaque flesh (non sticky). That's the traditional one. The best!*

[@ieatishootipost]

Will have to try one day!

[@user-sg1zx5dq2f]

Just blend it fine using food processor..

[@ieatishootipost]

Yes.....

[@Angelo-qw8sb]

How many fishball it yields? Cheers🥃

[@ieatishootipost]

I didn’t count!

[@AY-A70]

I dissolve salt in water and it works too

[@kkroy4170]

You would be surprised to know that we Bengalis from India also prepare Fish Balls and like this very much. There's one basic difference - we use River Knife Fish only. This is not Aquarium Knife Fish.

[@ieatishootipost]

Thanks for sharing!

[@user-cm4tr2nx1l]

Thank you very much for this nice recipe from Mauritius

[@ieatishootipost]

You mean you have exactly the same fishballs from Mauritius too? Wow