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Fish Balls

Actually again I wanted to try something new and it was fueled by my recent purchases since I had bought two bags of ready made fish balls to try and I wanted to turn it in to a tasty meal. I used 1 bag and you can make your own if you choose in case you can not find these ready made that is pre frozen. I have taken 1 bag that I used to thaw in the refridgerator overnight before using.

If you want to make your own fishballs then use either 1 can of makeral, tuna or salmon in brine only or 3 cans of sardines in oil or water only undrained. The rest you can add to either fried rice or make fried noodles like I did for this particular recipe and since I used the frozen pre made ones that I skipped the making the fish balls from scratch. If you are making from scratch put the canned fish in a food processor. Cook noodles accroding to package directions. They can be any cellophane aka glass noodles also called mung bean noodles, brown rice vermacelli, udon noodles, lo mein noodles or even several packages of ramen noodles.

If you are using ramen noodles then use only one packet of the flavor packet that comes with this and the others because of its high sodium content. It would be way to salty to eat and the others you can use in another dish entirely like eggs for your breakfast. This was a suggestion and not apart of this recipe but seriously 1 seasoning packet is enough if you are using ramen noodles and there are ching’s haka noodles which does not come with a seasoning packet that you can use two of these and 1 bag of ramen noodles which is better. Also. for the fried rice option here is the link> Plain Jasmine Rice Etc.< click this link to cook the rice and set it aside and let it cool and after cooking the noodles drain rinse and let cool and use the 1 seasoning powder in place of bullion if you are using ramen noodles only.

If making the homemade ones after adding the canned fish to the food processor then you can add half of the seasoning powder or crushed bullion cube ground in mortar and pestle 1 plinch of white peppercorns ground in to a coarse powder, 1 pinch of cilantro 1 piece of dried orange peel, another piece goes either in the rice or noodles. The orange peel you can take and cut in to tiny strips after you peel and orange and store them in the fridge for later to be used in recipes and it freezes well. Add 1 pinch of msg, 2 cloves of garlic, 1 whole raw chicken egg or 1 tbs of powdered eggs, 1 drop of sesame oil, 3 tbs of frozen dried shrimp, 1 small knobb of ginger washed and peeled, either 1 tsp of Chinese black rice vinegar or rice vinegar, 3 dashes of maggi or knorr aroma, out of the bunch of green onions take 1 geen onion and rough chop and add to fish mixture, the rest goes in with either the rice or noodles, add either 1 dash of panzu, soy sauce, tamari or dark soy sauce, I added 1 tsp of fish sauce but you may use in its place either 1 dab of oyster sauce, crab paste or shrimp paste.

Pulse in food processor until it is mixed well then add 1 pinch of baking powder, either 1/4 cup of either rice flour, cornstarch, cassava starch or arrowroot starch as a binder and pulse again to make a stiff dough. The cassava starch you can buy at an African store while the rest you can buy in a regular market. The msg can be bought in Asian stores along with the noodles I have mentioned or a regular grocery store carrying a wide array of ethnic goods depending on which nieghborhood you are in. You may want to add a little more in case if it is a soft dough to make it firm.

In a wok add 1/4 cup of either peanut, vegetable, canola or corn oil,1 drop of sesame oil on high heat and add in batches of 4 of the pre-made fish balls or take 1 small marble size of the dough and make a ball with your hands greased up with cooking oil and drop in the hot oil and fry until golden then remove and drain to a paper lined small pot or bowl, repeat until there is no more. Keep to the side for later. Add 1 cup of fresh or frozen vegetables of choice by julienning them or cutting cauliflower or broccoli in to floweretts. If using pea pods, straw mushrooms, bean sprouts, baby corn then leave them whole. Stir fry for about 15 minutes and then add either the rice or noodles with everything else you used in the fish balls themselves. Chop the remaining green onions, garlic and ginger in to small pieces and add either 1 can of quail eggs rinsed or dried or 4 tbs of powdered eggs with 1/2 cup of water to blend to make a slurry and add to the vegetables mixture and fry until you have scrambled eggs then add either your noodles or rice and keep folding this over until it is well mixed and coated then you can add back to the pot and add the fish balls on top.

Here you can add either hoisin sauce or siracha if you like or a combo of the two and serve with either matcha green tea, kawa or oolong tea. I enjoyed this a lot and they are so addicting so enjoy!!!!!!!

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