Temosa (Fish Puffs)

Recipe: Fish Temosa (Fish Puffs)椰丝鱼角

Makes: 24

Fish temosa is one of the famous appetizers in Kelantan and Terengganu, Malaysia. Nevertheless, I can easily get fish temosa in my homwtown - Pahang too. I think fish temosa is only popular in east coast Malaysia because my hubby who is from west coast had never tasted it and didn't even heard about fish temosa until I first made them. I love fish and coconut deeply. Fish temosa is definitely something I like!

Ingredients

Dough 200g all-purpose flour ¼ tsp. salt 85g margarine / butter 90ml icy cool water

Filling 1 whole chub mackerel (ikan kembung) / galunggong fish (200g+ with head and bone in. To get about 120g flakes) 150g coconut 15g ginger 60g red onion Seasoning ¼ tsp. salt ¼ tsp. sugar

Preparation
Filling
1. Blend coconut, ginger and red onion until fine. No need to blend coconut if you are using grated coconut.	2. Gut fish. Chop off fish head and clean fish. Bring a small pot of water to boil. Add fish and cook over medium heat for 8 to 10 minutes or until fish is done.	3. Rinse cooked fish under running water for seconds to cool it down. Flake fish. Discard bones and skin.
4. Mix fish flakes with seasoning and coconut mixture in step 1. Mix well and set aside.
Dough
1. Combine flour and salt in a mixing bowl. Add butter and mix with hands until it resembles coarse crumbs.	2. Add water to flour mixture. Combine by using a spoon.	3. Knead dough until you get a non-sticky dough.
4. Cover dough with damp cloth or cling wrap if you are not using it immediately.	5. Roll out dough to 0.25cm thickness. Slightly lift and move the dough after every alternate 2 to 3 rolls to make sure the bottom side of the dough is not sticking to your work surface.	6. Cut dough into 7.5cm diameter circles. Combine all the remnants and repeat rolling and cutting into circles process.
7. Place 1 TBSP filling in the center of each circle.	8. Carefully grab and hold a circle in your hand. Fold circle into half. Press and pinch the open edge in the center with your fingertips.	9. Press and pinch to seal as you move your fingertips along the open edge from center to left end.
10. Press the filling with your fingertip from the opening at right end. Fill the space with extra filling. Press and pinch to seal the opening.	11. Pinch and press along the edge with your fingertips again to flatten it. With the edge facing you, start making a twist and fold towards opposite direction from one end (if you start from left end, you should twist and fold over to the right).	12. Press with fingertips to flatten the edge after each twist and fold over.
13. Leave a tiny space in between each twisted fold over. Continue press, twist and fold over until you get a nice twisted edge.	14. Repeat step 8 to step 13 for each circle.	15. Arrange puffs in a baking tray lined with parchment paper. Bake at 400oF preheated oven for 30 minutes until puffs turn golden brown. Alternatively, deep fry puffs at 350oF until golden brown. Let puffs stand cool before serving.

Notes

Fish is cooked when it turns opaque and begins to flake when a fork is inserted into the center.