Tahu Baso and Tenggiri Fish Balls
Ingredients
| Ingredient | Quantity |
|---|---|
| Tenggiri Fish | 1/4 fish (fresh) |
| Egg | 1 |
| Garlic | 2 cloves |
| Sago Flour | 150 grams |
| Tapioca Flour | 150 grams |
| Salt | to taste |
| Pepper | to taste |
| Firm Tofu (for tahu baso) | 1 block |
| Cooking Oil | for frying |
Instructions
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Begin by finely grinding the tenggiri fish along with the garlic until smooth. It’s best to use chilled fish for optimal texture. Set aside.
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In a mixing bowl, incorporate the egg into the fish mixture, followed by adding salt and pepper. Mix thoroughly and taste to adjust the seasoning.
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Gradually fold in the sago and tapioca flour until the dough is smooth and can hold its shape without being too runny.
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Prepare a pot of boiling water and add a spoonful of cooking oil to prevent sticking.
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Using a spoon, shape the fish mixture into small balls and gently drop them into the boiling water. Cook until the fish balls float to the surface, indicating they are fully cooked.
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For the tahu baso, carefully hollow out the firm tofu, removing the inner filling. Stuff the tofu with the fish ball mixture.
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Place the stuffed tofu back into the boiling water and cook until heated through.
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For added flavor, consider frying the tahu baso in oil until golden brown and serve with your favorite sambal for dipping. This makes a delightful snack for your afternoon cravings!
Enjoy your cooking, and happy snacking! 😊
