Homemade Fish Balls

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

 

Sweet & Sour Garoupa Fish

Ingredients 

- 2 Garoupa Fish (small/medium size)

- 1 cup cornstarch or potato flour 

- 1-2 cup cooking oil ( for frying the fish)

- 1 Pineapple Small Can (250g)

- 1 stick celery or cucumber 

- 1 big tomato 

- 4 tbsp tomato sauce

- 1 tbsp lemon or lime juice

- 1 tsp sugar

- 1 tsp chicken stock or salt

- 2 cup water

- 1 tbsp minced garlic 

-  cornstarch + water ( for  thickening the gravy)  

1.Prepare the fish. Clean well and pad dry. Cut 2-3 strip on the fish (This give the fish cook evenly). Marinate with bit salt evenly on the fish. 

2.Cut the pineapple, celery, tomato in cube. Set Aside. 

3. Before start cooking, pad all over the fish with cornstarch or potato flour and set aside. Use a bigger wok, heat up the oil and deep fry the fish till well  cooked & golden brown crisp. Take out the fish and set aside. 

3.Prepared the gravy sauce. Add pineapple juice from the can (use all - around 1/2 cup) , tomato sauce, lemon juice, sugar, chicken stock and water mix well. Set aside.

4. Heat up a pan on medium fire , add 1 tbsp oil add in mince garlic. Once fragrant add in the sauce bring to boil for 1-2 minutes follow by the tomatoes, Pineapple & celery. Cook another minute add on starch to thickening the gravy. Ready to pour on the fish & served hot.  (only pour the gravy over the fish when you are ready to eat)

ENJOY  

Bake Salmon head with garlic

Just marinate the salmon fish head with pinch of salt + 1 tbs of onion oil for 5 minute.Preheat oven to 200C and bake for 15 minute in the oven.

Sardine christmas wreath!

Sardines Wrap

PENANG OTAK OTAK - MFF PENANG #3

 Recipe adapted by Travellingfoodies

For wrapping
10 pieces of banana leaves, each about 18 x 20 cm
10 toothpicks with pointed ends (traditionally, the hardened mid-rib of coconut leaves were used)
20 daun kaduk (daon kadok). choose the younger leaves which are more pungent(

For the custard paste
500g of fresh fish meat, ikan tenggiri or other white fish varieties, cut into small chunks
250 ml thick coconut milk
2 eggs, lightly beaten
2 heaped tbsp of rice flour
6-8 daun limau purut, finely julienned (I find it easier to use scissors to snip)
1 tbsp sugar
1 tsp salt

For the Rempah
15 shallots, peeled and sliced
5 cloves garlic, peeled and sliced
5-6 fresh red chilies, deseeded and sliced (for more heat, leave the seeds on)
10-12 dried red chilies, soaked in hot water until soften and drained
thumb-length knob of lengkwas (galangal), peeled and sliced finely
thumb-length knob of kunyit (tumeric), peeled and sliced finely
3 batons seray (lemongrass), lower white portion only, sliced finely
2 tsp of toasted belacan, crushed coarsely into powder

Toasting of belacan can be easily done over placing the pieces of belacan over a piece of aluminium foil in old wok or kuali. The unmistakable aroma would tell you that it is ready!

Method
1.To prepare rempah, blend all the ingredients into a fine paste.
2.To prepare otak filling, place all custard paste ingredients and rempah in a large bowl and mix well.
3.Cover the mixing bowl with clingfilm and leave to marinate in the fridge for at least 4 hours, preferably overnight.
4.To prepare banana leaves, carefully wilt the cut out pieces of banana leaves over a gentle flame or in a wok of boiling water to soften them. Pat dry and set aside.
5.To wrap, first place a piece of banana leaf over a flat surface.
6.Place 1-2 pieces of daon kadok as the base and scoop generously 2-3 tbsp of marinated otak filling over the leaves.
7.Bring up the two longer sides of the banana leaf and with the other hand, fold over the shorter end of the piece to meet in the centre and repeat for the other side. Fasten parcel with a toothpick.
8.Repeat procedure until all the ingredients and banana leaves are used up.
9.Steam the otak parcels over rapidly boiling water and high heat for 10-15 min.
10.Serve immediately with rice, bread or on its own as a snack.

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies

Yee Wat (Fish Paste) - MFFSabah # 3

YEE WAT (FISH PASTE SOUP)

Ingredients  (for the soup)

2 white bean curd (Tau Fu)

150 gm salted vegetable

3 tomatoes

Few slices of ginger

1 tbsp. fish sauce

1 cube fish stock

Garnishing



Ingredients (Fish paste)
1 kg mackerel fish (Ikan Tenggiri) - I use Ikan Delah (Chinese call "Tau Fu" fish)
1/2 tbsp. starch
1/2 cup of water + 1 pinch of salt
pinch of pepper

- I used Tau Fu fish. For mackerel fish, try to get a small size fish (approx 600g) as it is easy to handle. Choose one with some dots on the skin.
- Remove head and all the internal organs. Clean the fish and pat dry. Slice both side of the fish. Retain the fish bone to make fish stock in future.

- Use a spoon to scrape the flesh (without the bones)

-This is the flesh from scrapping and dash of white pepper powder on the flesh.

-Prepare 1 tsp salt into 1/2 cup of water.

 - sprinkle 1/2 tbsp. of starch
 - Use the back of the knife or your hand to chop the flesh evenly.
- Add the salted water during the chopping process. A little bit at a time. You will find that the flesh will become sticky and make the chopping getting harder. Continue to add the salted water as and when required.
- When the fish paste is evenly chopped, wet your hands, make a ball and start “throwing” the whole fish paste. Make sure you throw it right back to the chopping board. Repeat throwing about 10X to archiving a springy fish paste.
 - If you wet your hands and apply a layer of water on the paste, you will see that the texture is shiny, moisture, soft
- Divide the paste into a few portions (according to your personal preference)

 
- Heat up 2 tbsp. cooking oil & put the fish head & fish bone cook for 1-2 minute. Pour 4 litre water & salted vegetable bring to boil for 10-15 minute.



 - Turn off the fire &pour the soup into strainer to divide all the fish bone.
- Take out the salted vegetable & throw the fish bone, cut the vegetable into smaller pieces and add white tau fu and tomato onto the soup (after strainer).
- Bring to boil again for another 10 minute and add 1 fish stock & 1 tbsp. of fish sauce to taste.
- Soup is ready.

Use a spoon to scoop the fish paste into smaller size and cook with fish soup. Optional, you may served with noodle and served hot.

I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.

Hinava - Kadazan Dusun Appetizer (Fish salad) - MFF Sabah #1

Hinava is most well known as a traditional dish of the  KADAZAN DUSUN indigenous ethnic group in Sabah, Malaysia. It is a form of salad with pieces of raw fish marinated in lime juice. If you don't like fish, you can also substitute the mackerel with either prawn or squid. Have it with white rice or on its own as a salad dish.

 Ingredients
200g raw Mackerel (tenggiri) fish flesh
juice of 4-5 lime
salt to taste
ginger, cut into fine strips
2 shallot, peeled and slice thinly
1/4 chili, cut into fine cube/strips
Slices of raw bitter gourd ( thinly slice) - Optional
Garnishing

Method to prepare

1.Wash and then slice the fish flesh thinly.

2.Add the lime juice and salt. Mix well with raw fish, ginger, shallot and chili.

3.Set aside for about 10min, preferably in a refrigerator.

4.Serve as salad/appetizer.

I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.

BENTO #81 - TUNA ONIGIRI

Steamed Salmon Head

BEFORE STEAM AFTER STEAMED

INGREDIENTS

1 Salmon Head (Cost RM 12.90 only)

1 medium size of ginger, shredded or graded

2-3 tbs. cooking oil,

bit of salt & pepper

1 tbs soy sauce

1 tsp water

DIRECTION

1.Rinse fish head and cut into half, rub with salt (optional),pepper and sprinkle the ginger. Place the fish in the plate.

2.Boil the water in the steamer.

3. Place the plate in a steamer and cook for 15 minutes on high heat.

Take out the fish from the steamer.

4.Cook the oil until almost boiling. Pour the hot oil over the fish.

5.Serve immediately.

Steamed Salmon Fillet

Marinated the salmon fillet with pinch of salt+1 tbs cooking oil and sprinkle ginger & spring onion

Steamed for 10-12 minutes