Super Simple Patin Fish Balls (Bakso Ikan Patin)
Ingredients:
- 5 pieces of Patin fish (see the picture for reference)
- 1 egg white
- Ice water or ice cubes
- 1 small packet of Masako or Royco seasoning
- Tapioca flour (adjust as needed)
Seasoning Paste:
- 7 cloves of garlic (more for extra flavor)
- Ground pepper (to taste)
- Salt (to taste)
Instructions:
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Prepare the Fish:
- Separate the Patin fish from its skin and bones.
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Blend the Fish:
- Place the fish and ice water or ice cubes into a blender. Blend until smooth.
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Combine Ingredients:
- Add the egg white and seasoning paste to the blended fish. Blend again until smooth.
- Pour the mixture into a large mixing bowl.
- Add tapioca flour and the Masako seasoning. Mix well until the dough is elastic and can be shaped. Add a little water if necessary.
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Shape the Fish Balls:
- Shape the mixture into balls using your thumb and forefinger.
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Cook the Fish Balls:
- Cook the fish balls in boiling water. Once they float to the surface, they are done. Remove them from the water.
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Serve:
- The fish balls are ready to be served. For the broth, use the water in which the fish balls were boiled. Add a sauté of garlic and pepper to the broth, and season with Masako as needed. Garnish with fried shallots and chopped celery to taste.
- Enjoy your fish balls either with the broth or on their own!
Notes:
- These fish balls are incredibly versatile and can be enjoyed in various soups and dishes.
- Adjust the seasoning and garnish according to your preferences for an even more delightful experience.
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