Homemade Parrot Fish Balls

Recipe: Homemade Parrot Fish Balls(自制鹦哥鱼鱼丸)
Yields: 18 - 20 regular size fish balls (about 1 TBSP each)




Ingredients A

• 330g Parrot fish flesh
• 1½ tsp salt
• 3 ice cubes (about 45g)
• ¼ cup + 2 TBSP water

Ingredients B

• 1½ tsp pepper
• 1 tsp vegetable oil
• 2 - 4 TBSP water (Add gradually. Stop adding if fish paste is not springy and bouncy)

Measurements: tsp = teaspoon | TBSP = tablespoon

Preparation
How To Scrape Off Fish Flesh From A Fish
1. Clean fish. Scale and gut fish. Place a sharp knife behind the pectoral fin, make a diagonal downward cut to chop off fish head. Run knife along fish backbone from head end, cut as close to the backbone as possible to fillet fish.	2. Repeat step 1 on the revert side of fish.	3. Using a metal spoon, scrape meat off from fish bone.
4. Then, scrape meat off from the skin. Place a knife horizontally in the center of the skin to avoid from sliding.
Fish Ball Making
1. Blend fish flesh, ice cubes and water (¼ cup + 2 TBSP) into fish paste in a food processor, about 3 minutes.	2. Add salt and blend for another 2 minutes.	3. Put fish paste in a medium bowl. Add pepper and oil. Using a pair of chopsticks, stir mixture in one direction until incorporated. Gradually add some water if fish paste is too sticky, combine well before each addition.
4. Knead fish paste with hand for about 1 minute.	5. With one hand holding the bowl and one hand grabbing the paste, lift paste about 12-inch high and throw it back into the bowl. Repeat throwing for about 80 times.	6. Fish paste should be smooth and a little glossy when ready.
7. Shape two very small fish balls and put them into a big bowl of cold tape water. If the fish balls float on the surface within a minute, that means the fish paste is ready. Else continue throwing fish paste for a few more minutes.	8. Prepare a medium stockpot, fill with water about two third full. You will be using this stockpot and water inside to cook fish balls after shaping. Now, moisten your palm with some water. Grab a handful of fish paste in your palm.	9. Moisten a metal spoon with water. Smooth paste in your palm using the moistened spoon.
10. You can start squeezing as soon as the fish paste in your palm is smooth and glossy.	11. Squeeze fish ball out through the space between your thumb and index finger.	12. A closeup view of how the fish paste look like when I half-way squeezing it in my palm.
13. Spoon fish ball with a moistened spoon and drop it into the prepared stockpot. Continue shaping with the remaining fish paste.	14. As soon as you finish shaping, cook fish balls in the prepared stockpot over medium heat.	15. When the fish balls start floating on the surface, reduce heat to low and continue simmer for another 5 to 8 minutes. Turn off the heat and fish out the fish balls.
16. Fish balls are ready. You can serve fish balls with noodle soup, or cook as a dish with sauce.

Notes

Always choose fresh fish to make fish balls. Fish head, fish bone, and fish skin can be used to prepare fish stock. Fish balls can be stored in refrigerator in an air tight container for up to 3 days. The purpose of throwing fish paste is to enhance its elasticity and bounciness.