Bakso Ikan Tongkol: A Savory Indonesian Fish Ball Delight
Indulging in the culinary pleasures of Indonesia, Bakso Ikan Tongkol presents a delightful twist on traditional meatballs, incorporating the succulent flavors of ikan tongkol (skipjack tuna) into a tender, savory dish. This recipe embodies the art of combining fresh fish with aromatic spices, resulting in a dish that is both wholesome and satisfying. Perfect for serving as an appetizer or alongside a warm soup, these fish balls are bound to impress your family and friends with their unique flavor and texture.
Ingredients
To craft this delectable Bakso Ikan Tongkol, gather the following ingredients:
| Ingredient | Amount |
|---|---|
| Ikan tongkol (fish, flesh only) | 250 grams |
| Chicken egg | 1 |
| Garlic | 3 cloves |
| Salt | to taste |
| Ground pepper | to taste |
| Mushroom broth seasoning | to taste |
| Tapioca flour | 2 tablespoons |
| All-purpose flour | 1 tablespoon |
| Water | for boiling |
Nutritional Information (per serving, approximately 3 balls)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 12 grams |
| Carbohydrates | 18 grams |
| Fat | 3 grams |
| Fiber | 1 gram |
| Sodium | Varies based on added salt |
Instructions
Follow these simple steps to create your own Bakso Ikan Tongkol:
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Prepare the Broth: In a large pot, bring water to a boil over medium-high heat. This will be used for cooking the fish balls.
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Blend the Ingredients: While waiting for the water to boil, combine the fish flesh, chicken egg, and the finely chopped garlic in a blender. Blend until the mixture is smooth and well-combined.
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Mix Dry Ingredients: Transfer the blended mixture into a mixing bowl. Add in the tapioca flour, all-purpose flour, salt, ground pepper, and mushroom broth seasoning. Mix well until all ingredients are thoroughly incorporated, forming a pliable dough.
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Form the Fish Balls: With slightly damp hands, take portions of the mixture and shape them into round balls, about the size of a golf ball. Ensure they are compact to prevent them from breaking apart during cooking.
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Cook the Fish Balls: Once the water reaches a rolling boil, reduce the heat to low and gently drop the fish balls into the pot. Do not turn the heat back on during this process. Let the fish balls cook in the residual heat of the boiling water until they float to the surface, indicating they are cooked through.
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Drain and Serve: Once the Bakso Ikan Tongkol float, carefully remove them from the pot using a slotted spoon and let them drain on a paper towel. Serve them warm, either on their own or with a dipping sauce of your choice.
Serving Suggestions
Bakso Ikan Tongkol pairs wonderfully with a bowl of hot soup or can be served with a side of sweet soy sauce or chili sauce for dipping. Consider garnishing with fresh herbs or chopped green onions for added color and flavor. Enjoy this delicious and nutritious fish ball dish as a delightful addition to any meal!
Tips for Success
- Selecting the Fish: For the best flavor, choose fresh ikan tongkol. If unavailable, other firm fish varieties can also work well.
- Consistency Check: The mixture should be moist but firm enough to hold its shape when formed into balls. Adjust the flour quantities slightly if needed.
- Storage: Leftover Bakso Ikan Tongkol can be refrigerated for up to three days or frozen for longer storage. Reheat them by steaming or simmering in hot water.
This Bakso Ikan Tongkol recipe not only showcases the delightful flavors of Indonesian cuisine but also encourages home cooks to explore the versatility of fish in their culinary repertoire. Enjoy making and sharing this dish with your loved ones!
