Filipino Style Fish Balls

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Cut the fish fillet into smaller chunks and place them in a food processor.

   Ca. 2 min.

2. 2

   Add the tapioca flour, egg white, minced garlic, salt, white pepper, and ice cold water to the food processor.

   Ca. 1 min.

3. 3

   Process the mixture until it forms a smooth, thick paste. Scrape down the sides as needed.

   Ca. 5 min.

   Kokkens note: Ensure there are no fish chunks remaining for a smooth texture.

4. 4

   Transfer the fish paste to a bowl and cover it. Refrigerate for at least 15 minutes to allow it to firm up slightly.

   Ca. 15 min.

   Kokkens note: This step makes the paste easier to handle.

5. 5

   Heat the vegetable oil in a deep pot or wok over medium heat until it reaches about 170°C (340°F).

   Ca. 5 min.

   Kokkens note: Use a kitchen thermometer to ensure the oil is at the correct temperature for even cooking.

6. 6

   Using two spoons or a small ice cream scoop, carefully drop spoonfuls of the fish paste into the hot oil, forming small, round balls.

   Ca. 3 min.

   Kokkens note: Do not overcrowd the pot; fry in batches if necessary.

7. 7

   Fry the fish balls for 3-5 minutes, turning occasionally, until they are golden brown and cooked through.

   Ca. 5 min.

   Kokkens note: The fish balls will float to the surface when they are nearly done.

8. 8

   Remove the cooked fish balls with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

   Ca. 1 min.

9. 9

   Serve the fish balls hot with sweet chili sauce for dipping.