Wednesday, 6 August 2008

Hockchew Fishball

Hockchew fishball is a kid of fishball with a minced pork filling in the centre. Nowdays, you may buy it anywhere but very difficult to buy a real delicious hockchew fishball. So, I use amy beh recipe to make my own, but I'm still not satisfied with it.

Source: Amy Beh


100g minced pork
400g fish paste, preferably Spanish mackerel (ikan tenggiri)
Marinade (A) – for pork
1/4 tsp pepper
1/4 tsp sugar
1/4 tsp salt
1/4 tsp sesame oil
1/2 tsp corn flour
Marinade (B) – for fish
1/2 tsp pepper
1/2 tsp salt
1/2 tsp sugar
1 tsp tapioca flour
1/2 an egg
4 tbsp water

1. Add marinade (A) to the minced pork. Mix well, then wrap with cling film and place into a long cylinder. Chill well until the meat turns firm.
2. Add marinade (B) to the minced fish and mix until it is sticky. Put aside.
3. Cut the well-chilled pork filling ingredients into small, diced pieces. Take a tablespoon of marinated fish paste and wrap around a small piece of chilled pork filling ingredients. Roll into a neat ball. Soak these balls in salted water.
4. Boil 3 cups fresh chicken stock. When the stock comes to a rolling boil, add the fish balls and cook until they float to the surface. Add salt to taste and a teaspoon of chicken stock granules. Add some lettuce to the soup and serve immediately.

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