Tahu Baso and Mackerel Fish Balls
Ingredients:
- 1 Egg
- 1/4 kg Mackerel fish
- 2 cloves of Garlic
- 150 grams Sago flour
- 150 grams Tapioca flour
- Salt to taste
- Pepper to taste
Instructions:
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Prepare the Fish Paste:
Begin by mincing the mackerel fish along with the garlic until you achieve a smooth paste. It’s preferable to use cold fish for a better texture. -
Combine Ingredients:
In a mixing bowl, combine the minced fish paste with the egg. Add salt and pepper to taste. Mix well and check the seasoning. -
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Add Flours:
Gradually add the sago flour and tapioca flour to the mixture. Stir until the dough becomes smooth and can be shaped. Be careful not to make the mixture too runny. -
Shape the Fish Balls:
Bring a pot of water to a boil and add a tablespoon of cooking oil to prevent the fish balls from sticking. Using a spoon, shape the dough into small balls and gently place them into the boiling water. Cook until the fish balls float to the surface, indicating that they are done. -
Prepare the Tofu:
For the tahu baso, take the fried tofu and carefully remove the inside part to create a pocket. Fill these tofu pockets with the fish ball mixture. -
Cook the Tofu Fish Balls:
Boil the filled tofu in the same way as the fish balls until they are fully cooked. -
Serving Suggestion:
The fish balls and tahu baso are now ready to be served. For an extra treat, you can fry the tofu fish balls until golden and serve them with your favorite bottled chili sauce. This makes for a delightful afternoon snack.
Enjoy!
We hope you enjoy making and savoring these delicious fish balls and tahu baso. Perfect as a light snack or a part of your meal, they bring a touch of Indonesian flavor to your table. Happy cooking! 😊
