Baso Tenggiri: A Flavorful Fish Meatball Delight
Baso Tenggiri, a delightful dish originating from Indonesia, showcases the tender and flavorful mackerel fish, or tenggiri, transformed into delectable meatballs. Perfectly seasoned and served in a savory broth, these fish meatballs are sure to tantalize your taste buds. Whether enjoyed in a warm soup or as part of a larger meal, Baso Tenggiri is a wonderful way to experience the rich culinary heritage of Indonesia. Here’s a detailed recipe to guide you through the process of creating this delicious dish from scratch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tenggiri fish meat | 250 grams |
| Garlic | 3 cloves |
| Egg | 1 |
| Sago flour | 3-5 tablespoons |
| Green onions (for wonton noodles) | to taste |
| Salt | to taste |
| Pepper | to taste |
| Sugar | to taste |
| Flavor enhancer (optional) | to taste |
| Water (for boiling) | as needed |
Instructions
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Prepare the Ingredients: Begin by gathering all your ingredients to ensure you have everything on hand for a smooth cooking experience. This includes the tenggiri fish, garlic, egg, sago flour, and green onions.
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Chop the Fish: Using a fork, finely chop the tenggiri fish until it is broken down into small, manageable pieces. Set the chopped fish aside for further preparation.
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Blend the Mixture: In a blender, combine the chopped tenggiri, peeled garlic cloves, salt, pepper, sugar, optional flavor enhancer, and the egg. Blend these ingredients together until the mixture is smooth and well incorporated.
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Prepare the Green Onions: Finely slice the green onions into small pieces. These will add a fresh flavor and texture to your meatballs.
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Combine Ingredients: In a mixing bowl, add the blended fish mixture along with the sago flour and the sliced green onions. Mix well until all the ingredients are thoroughly combined. At this stage, taste the mixture and adjust the seasoning as needed to suit your palate.
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Boil the Water: In a large pot, bring water to a rolling boil. This will be used for cooking the meatballs.
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Shape the Meatballs: With wet hands, shape the fish mixture into small round meatballs, ensuring they are of uniform size for even cooking.
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Cook the Meatballs: Carefully drop the shaped meatballs into the boiling water. Allow them to cook until they rise to the surface, which indicates they are fully cooked. This typically takes a few minutes.
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Drain and Serve: Once the meatballs are floating, use a slotted spoon to remove them from the water and drain them on paper towels. Your Baso Tenggiri is now ready to be served.
Serving Suggestions
Baso Tenggiri can be served in a rich broth of your choice, complemented with additional toppings such as so’un (rice noodles), fried shallots, and fresh herbs. Feel free to customize the broth to your liking, adding spices or vegetables that suit your taste.
Notes
- The broth can be prepared separately with ingredients like chicken or beef bones, seasoned with herbs and spices for an extra depth of flavor.
- To enhance the dish further, consider adding vegetables such as bok choy, carrots, or mushrooms to the soup for added nutrition and taste.
Enjoy!
Indulge in the delightful flavors of Baso Tenggiri, and relish each bite of these succulent fish meatballs that beautifully showcase the essence of Indonesian cuisine. Happy cooking, and selamat mencoba!
