How to make fish meatballs tasty and savory

Konsumtif– meatballs are a favorite food of some circles, many choices of raw materials to make meatballs such as beef and fish.

Meatballs can also be made from fish meat that is high in protein.
Fish balls are commonly eaten as a complement to fried kwetiau dishes, fried noodles, and capcai.

However, it can also be eaten directly with fresh gravy.
Basically, the dough for making fish balls consists of fish, flour, and spices, namely sugar and salt. To make fish balls, make sure the main ingredient is meat chosen with good quality in order to produce a good taste.

Here are the tips:

1. Choose fresh fish and fish meat that has a chewy texture and not mushy.
2. Use fish meat that is completely clean of thorns.
   As for tips in making delicious fish meatballs eaten, namely:
3. Kneading Meatballs
   Before kneading the meatballs or kneading them, they must be cooled. This process can be done with a Meatball Machine or manual way. Put the ingredients one by one while continuing to be processed. You should use ice-shaped water that has been shaved so that the fish meat shrivels and the texture becomes supple. Finally, add sago flour so that the meatball dough does not become hard.
4. Forming Meatballs
   Meatballs can be formed by using the hands of the dough input meatballs into the hand grip. Then, press the five fingers until the dough comes out through the index finger and thumb. If the meatballs have finished forming, immediately put them in ice water so that the meatballs merge and do not break when boiled. But keep in mind, meatballs should not be soaked in ice water for too long so that they are not mushy. Just soak enough.
5. Stewing Meatballs
   Remove the finished meatballs soaked in ice water with a sieve and then immediately put them in boiling water. Leave until cooked. The characteristic of cooked fish balls is that they have expanded twice their original size and are not just floating.
   Choose mackerel fish that sprawl because the round mackerel fish has a less sticky texture so that the results of the meatballs are not as good as the sprawl.

Prepare the necessary ingredients:

1. 500 g of mackerel meat.
2. 4 cloves of garlic.
3. 3 tbsp tapioca flour or sago flour.
4. Two chicken eggs, just take the Whites.
5. 2 tbsp sugar.
6. Salt and ground pepper to taste.
7. Clean enough water.
8. Shaved ice cubes.

How to make:

1. Put the cleaned mackerel meat in a Meatball Machine or blender along with garlic, egg whites, salt, pepper, sugar and crushed ice to taste. Puree all ingredients until completely smooth.
2. Pour the mixture into a container and then add tapioca flour or sago flour while stirring until all the ingredients are mixed.
3. Prepare a saucepan and bring enough clean water to a boil. If you turn off the fire.
4. Shape the meatball dough until it forms a circle.
5. Take the meatball mixture with a tablespoon and put it in hot water that has been boiled in the pan.
6. Boil the meatballs again over medium heat until the fish meatballs are cooked and floating.
7. Once cooked, remove and drain.
   
   Thank you for reading this article, Good luck and hope you succeed.
   
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