Bakso ikan

Serves 1
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Directions

  1. 1Cut the fish fillets to separate the meat.
  2. 2Cut the fish fillets to separate the meat.
  3. 3Cut the fish fillets to separate the meat.
  4. 4Blend the ice and frozen egg white in a blender.
  5. 5Blend the ice and frozen egg white in a blender.
  6. 6Blend the ice and frozen egg white in a blender.
  7. 7Grind the fish fillets with a meat grinder.
  8. 8Grind the fish fillets with a meat grinder.
  9. 9Grind the fish fillets with a meat grinder.
  10. 10Add the fish, sugar, pepper and half of the ice and egg white mixture to a food processor.
  11. 11Add the fish, sugar, pepper and half of the ice and egg white mixture to a food processor.
  12. 12Add the fish, sugar, pepper and half of the ice and egg white mixture to a food processor.
  13. 13Mix well.
  14. 14Mix well.
  15. 15Mix well.
  16. 16Add the tapioca flour and the remaining ice and egg white mixture.
  17. 17Add the tapioca flour and the remaining ice and egg white mixture.
  18. 18Add the tapioca flour and the remaining ice and egg white mixture.
  19. 19Mix everything well.
  20. 20Mix everything well.
  21. 21Mix everything well.
  22. 22Knead the dough with a mixer for 5-10 minutes.
  23. 23Knead the dough with a mixer for 5-10 minutes.
  24. 24Knead the dough with a mixer for 5-10 minutes.
  25. 25Form the dough into small meatballs and place them into a bowl with ice water.
  26. 26Form the dough into small meatballs and place them into a bowl with ice water.
  27. 27Form the dough into small meatballs and place them into a bowl with ice water.
  28. 28Add ice cubes.
  29. 29Add ice cubes.
  30. 30Add ice cubes.
  31. 31Cover the bowl with plastic wrap and place in the refrigerator for 6 hours or more.
  32. 32Cover the bowl with plastic wrap and place in the refrigerator for 6 hours or more.
  33. 33Cover the bowl with plastic wrap and place in the refrigerator for 6 hours or more.
  34. 34Boil the fish meatballs until they float to the surface.
  35. 35Boil the fish meatballs until they float to the surface.
  36. 36Boil the fish meatballs until they float to the surface.
  37. 37Add salt and pepper to chicken broth.
  38. 38Add salt and pepper to chicken broth.
  39. 39Add salt and pepper to chicken broth.
  40. 40Add the meatballs.
  41. 41Add the meatballs.
  42. 42Add the meatballs.
  43. 43Garnish with sliced scallions and fried garlic.
  44. 44Garnish with sliced scallions and fried garlic.
  45. 45Garnish with sliced scallions and fried garlic.

Ingredients

  • 1 kg fillet ikan ekor kuning
  • 1 kg fillet ikan ekor kuning
  • 1 kg fillet ikan ekor kuning
  • 150 gr tepung tapioka
  • 150 gr tepung tapioka
  • 150 gr tepung tapioka
  • 50 gr gula pasir
  • 50 gr gula pasir
  • 50 gr gula pasir
  • 25 gr garam
  • 25 gr garam
  • 25 gr garam
  • 3 gr lada bubuk
  • 3 gr lada bubuk
  • 3 gr lada bubuk
  • 200 gr es batu
  • 200 gr es batu
  • 200 gr es batu
  • 125 gr putih telur beku (haluskan)
  • 125 gr putih telur beku (haluskan)
  • 125 gr putih telur beku (haluskan)
  • garam
  • garam
  • garam
  • lada
  • lada
  • lada
  • daun bawang
  • daun bawang
  • daun bawang
  • bawang putih goreng
  • bawang putih goreng
  • 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.