Serves 1
Directions
- 1Cut the fish fillets to separate the meat.
- 2Blend the ice and frozen egg white in a blender.
- 3Grind the fish fillets with a meat grinder.
- 4Add the fish, sugar, pepper and half of the ice and egg white mixture to a food processor.
- 5Mix well.
- 6Add the tapioca flour and the remaining ice and egg white mixture.
- 7Mix everything well.
- 8Knead the dough with a mixer for 5-10 minutes.
- 9Form the dough into small meatballs and place them into a bowl with ice water.
- 10Add ice cubes.
- 11Cover the bowl with plastic wrap and place in the refrigerator for 6 hours or more.
- 12Boil the fish meatballs until they float to the surface.
- 13Add salt and pepper to chicken broth.
- 14Add the meatballs.
- 15Garnish with sliced scallions and fried garlic.
Ingredients
- 1 kg fillet ikan ekor kuning
- 150 gr tepung tapioka
- 50 gr gula pasir
- 25 gr garam
- 3 gr lada bubuk
- 200 gr es batu
- 125 gr putih telur beku (haluskan)
- garam
- lada
- daun bawang
- bawang putih goreng
Equipment
bowlsknifecutting boardfood processorgrindermixerspoon
Tips
- Use fresh yellowtail fish.
- Freeze egg whites beforehand.
- Mix the dough with a mixer for 5-10 minutes.
- Store the fish meatballs in the refrigerator for 6 hours or more.
Related recipes
Ikan Kembung Bumbu Woku
Indonesian · Soup
Ikan Kuah Pindang
Indonesian · Soup
Ikan Kuah Kuning
Indonesian · Soup
Meatball Saus Lada Hitam (Black Pepper Meatball Sauce)
Indonesian · Soup
Mi Goreng
Indonesian · Soup
Tahu Kribo
Indonesian · Soup
Tempe Kriuk Sambal Bawang
Indonesian · Soup
Chili Paste for Sambal
Indonesian · Soup
Gurame Sambal Pecak
Indonesian · Soup
Sup Ayam Makaroni
Indonesian · Soup10m
Asem-Asem Daging
Indonesian · Soup40m
Chili Oil
Indonesian · Soup