Making Meatballs Fish

A. Raw Materials
Terms of raw materials (fish), the most important is freshness. The more fresh fish is used, the better the quality of the resulting meatballs. Various types of fish used to make meatballs, especially thick and fleshy fish that have the power of elasticity, such as mackerel, snapper, swordfish, bloso, yellow tail and others. In addition to the raw material from fresh fish, meatballs can also be made of semi-finished products that are already known Suzimi (mashed fish meat).

B. Additive
Additional materials are making fish ball of tapioca flour and spices with the following composition:
- Tapioca 10-15%
- Salt 2-3%
- Pepper 0.5%
- Garlic 2%
- Spices cooked 0.75% (if preferred)

C. Making way
1. If used raw material from fresh fish, it is necessary to separate the meat from the bones and prickly manner lengthwise slit in the back to split.
2. Take the meat by rubbing with a spoon
3. Clean debris from the meat components that are not in want (skin, spines and bones)
4. Who salt solution (brine) with a comparison between the cold water, ice and fish is 4: 1: 1 and the salt concentration from 0.2 to 0.3%
5. Soak crushed fish meat in the solution for 15 minutes while stirred
6. Dispose if arising fat floating on the surface
7. Perform pressing / pemerasaan using gauze
8. Make the process of immersion is as much as 2-3 times
9.Lumatkan fish meat is pounded by the lumping meat grinder or use a tool with a given salt (2-3%)
10.Haluskan spices into the meat while diuleni creamed tapioca and enter little by little
11. Stir the mixture until homogeneous and not sticky at hand
12. To improve the elasticity of egg white may be given one point for every 1 kg of dough
13. Perform printing by making small balls with the way the dough is placed in the palm of his hand, clenched-fist, and then pressed so that the balls will come out the meatballs from the sidelines and forefinger
14. Meatballs balls out of the fist was removed with a spoon and slightly flattened
15. Put it in warm water (temperature + 40 C) leave for 20 minutes
16. Boil in boiling water until the meatballs have been floated as a sign of mature
17. Lift the meatballs that have been cooked and put into cold water (ice water) + 15 mins
18. Remove and drain

D. Presentation
Meatball data presented in the form of fish stew with a sauce or fried as a snack. If presented in the form of soup broth needs to be prepared by boiling the remains of weeding such as head, bone, and then given flavor that has been smoothed (pepper, garlic and salt)
While the soup flavoring spices, among others, fried onions, tongcai, tomato sauce, chili / chili sauce, soy sauce, vinegar, vegetable caisin.
From : http://bisnisukm.com/pembuatan-bakso-ikan.html