For Main Ingredients
8 fl oz tilapia fish fillets
2 fl oz shrimp, (size 31-35)
For Fish Ball Flavors (default for ~10 oz of fish/shrimp):
4 cilantro
4 green onion
ginger, (3-4 thin slices, minced)
dried mandarin orange peel, (rehydrated, use about 1 square inch)
1⁄2 tsp white pepper
1 tsp chicken bouillon
1 tsp salt
1 tsp sugar
3 tbsp cornstarch
1 egg
5 tbsp water
1 tsp sesame oil
1 tsp olive oil
Start by finely mincing the tilapia (2 oz). Beat it down with the blunt edge of a knife to flatten it. Repeat this to tenderize the fish.
Finely mince shrimp (0.20 oz). Beat it down with the blunt edge of a knife to flatten it. Repeat to tenderize the shrimp.
With the blunt side of a knife, spatula, paddle, etc, mix the tilapia and shrimp together, and flatten it. Make sure to do this thoroughly.
Finely chop some cilantro (4 pieces), green onion (4 pieces). Mince about 1 square inch of a rehydrated dried orange peel, and 3-4 slices of ginger.
Mix salt (1 tsp), sugar (1 tsp), white pepper (0.50 tsp), chicken bouillon (1 tsp), egg (1), cornstarch (3 tbsp) in a bowl.
Add the fish paste and greens to the bowl, and mix thoroughly for 2-3 minutes. Add sesame oil (1 tsp), olive oil (1 tsp), mix for another 30 to 60 seconds.
This is a traditional technique. Take clumps of fish paste and slam it down on the bowl. This helps increase the pliability of the fish paste.
Cover and refrigerate for at least 30 minutes
Sugar: 1g
:
Calcium: 39mg
Calories: 139kcal
Carbohydrates: 12g
Cholesterol: 70mg
Fat: 4g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Potassium: 242mg
Protein: 14g
Saturated Fat: 1g
Sodium: 637mg
Trans Fat: 1g
Vitamin A: 314IU
Vitamin C: 4mg
