Baso Ikan Toman: A Delightful Fish Meatball Recipe
Ingredients:
- 500 grams fish fillet (ikan toman)
- 12 tablespoons tapioca flour
- 2 tablespoons salt
- 1 teaspoon black pepper
- 2 egg whites
- 10 cloves garlic
- 1 glass ice water
- Optional: Chopped celery leaves for added flavor
Preparation Steps:
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Blend the Ingredients: Begin by thoroughly blending the fish fillet, garlic, and ice water in a blender until you achieve a smooth mixture. This step ensures that the fish is well-pureed, providing a lovely texture for your meatballs.
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Mix the Fish Mixture: In a large mixing bowl, combine the blended fish mixture with tapioca flour, salt, and black pepper. If you desire a fresh herby flavor, feel free to incorporate chopped celery leaves at this stage. Mix everything together until well combined and the ingredients are evenly distributed.
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Shape the Meatballs: Once the mixture is homogenous, use your hands to form small balls. Make sure each meatball is compact to hold its shape during cooking.
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Cook the Meatballs: Bring a pot of water or broth to a rolling boil. Gently place the formed meatballs into the boiling liquid. Allow them to cook until they float to the surface, which indicates that they are fully cooked and ready to enjoy.
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Serve and Enjoy: Once cooked, remove the meatballs from the pot and let them cool slightly before serving. These delicious Baso Ikan Toman are perfect as a savory snack or a delightful addition to soups and salads.
Cooking Tips:
- For a richer flavor, consider using homemade broth instead of water for boiling the meatballs.
- Serve your Baso Ikan Toman with a dipping sauce or a side of fresh vegetables for a complete meal.
This recipe is a wonderful way to celebrate the fresh flavors of fish, bringing joy to any gathering or family dinner. Enjoy crafting these delightful meatballs that are sure to impress your loved ones!
