Homemade Fishballs

Mom likes to make things from scratch. One of the things she likes to make is fishballs. Traditional Teochew fishballs are made from Ikan Parang. However, Mom has always used Ikan Tenggiri or Mackerel.

She cleaned the fish and then cut it lengthwise.




She used a spoon to scrap out the meat. Mom then addd salt and pepper to the fish meat.




Mom also mixed about 1 tbsp of tapioca flour to the fish meat.




Mom then transferred the fish and flour mixture into a mortar. She pounded the meat till it became firm.




I'm not sure whether you can see the difference. The mixture on the left had been pounded.




After being pounded, the fishballs are shaped. Mom coated the the little balls with starch and salt water. They were then ready to be cooked.




Mom deep fried a skewer for me to snack on.

The rest of the fishballs went into a soup. Mom flavoured the soup with some 冬菜 dong cai.

Mom served the soup with some blanched kueh tiaw, mustard leaves and beansprouts. The soup was sweet, and the fishballs were bouncy and "Q". It was a light and healthy meal.