Recipe
500g fresh fish meat ( Tau fu fish)
500g of cold water
1 1/4 tbsp salt
Keep aside 150g of cold water
1/2 tsp pepper
Bit Dry mandarin orange skin or spring onion (optional)
Method
1. Blend fish meat with cold water on slow - mediums speed.
2. Add water batch by batch till water finish take about 5-7 minutes till fish paste turn pale look like this.
3. Stop blend and now add 150g of cold water slowly bit by bit (spring onion & dry mandarin skin & salt & water) by using hand to whisk till the texture firm at till the stage is ready to make fishballs.
4. Prepared some cold water add some salt in it for the fishball u shape .Repeat till all balls done or you may keep some for Yee wat. Best to keep in fridge and consume after 2-3 hours.
5. Keep the balls in fridge & prepare the soup
6. Use a pot and add in some oil to deep fried the fish bone & head till golden brown.
7. Add in water 3-4 slice of ginger & bring to boils for 25 -30 minutes. Drain the bone/ head.
8. Add in salted vegetable , white beancuard , tomato into the clear soup and bring to boil for another 20 minutes. Soup is ready to use.
9. Take the fish balls bring to boil till we’ll cook and ready to serve with noodles or just fish balls
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