How to make Fish Balls



RAW MATERIALS :

fresh fish - any of the following species: kalaso, dalagang bukid, labahita, shark, bidbid, torsillo and bisugo

Ingredients: (for ½ kg fish meat):

2 tsp salt
1 cup all-purpose flour
1 cup cornstarch
2 tbsp baking powder
½ cup iced water
¼ tsp monosodium glutamate (MSG), optional


UTENSILS:

stove, turner, trays,
casserole, colander, food processor/grinder,
frying pan (carajay), measuring cup, weighing scale,
knives, measuring spoon, plastic sealer,
chopping board, mixing bowl


PROCEDURE:

1. Wash fish, split into butterfly fillet and eviscerate. Wash and drain.
2. Separate fish meat from skin and bones and chop finely.
3. Add salt to fish and mix evenly. Gradually add flour, cornstarch, baking powder and MSG (optional) and mix well.
4. Add iced water and mix well until a thick homogenous paste is obtained.
5. Form into balls and allow to set in water for 2 hours.
6. Cook in boiling water. When balls float, they are already cooked.
7. Transfer fish balls in perforated trays or colander and cool to room temperature.
8. Pack the fish balls in polyethylene bags with weights of ¼ kg to 1 kg per pack.
9. Store the product in a chiller or freezer.

Sauce:

Ingredients:
¾ cup water
½ tbsp cornstarch
½ tbsp patis
½ tbsp flour
2 tbsp sugar
¼ tsp black pepper

Procedure:
Combine all the ingredients and cook in medium heat with constant stirring (5-10 minutes).

Source: ITDI, DOST, photo courtesy of bfar.da.gov.ph

15 comments:

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    ReplyDelete
  2. parang gusto kunang mag start ng negosyo hehehe...

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  3. kaide, yes you can try a small one. You can be your own boss, while enjoying what you are doing at the same time :)

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  4. How about the pricing? What should be the mark up when pricing an item or manufactured foods?

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  5. rolsan, many things to consider re mark up - quality, market demand, raw materials availability, market segment you're targeting, costs etc. Try to experiment....start with 20% I guess.

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  6. Ano po kaya mgndang business nowadays 1k lng po budget ko eh. Tnx po

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  7. kung ibabad sa tubig it should be cold or warm water..pls help i realy wanted to try this and start this business....

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  8. Hi,
    I think this 2 tbsp baking powder is too much?

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  9. Hi,
    For step #5, what do you mean "allow to set in water for 2 hours"? I'd really like to try this recipe but I don't get this step. Could you explain it further? Thanks!

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  10. Hi,

    I'd like to try this recipe but I don't get step #5. What do you mean "allow to set in water for 2 hours"? You form the balls and then you let it "soak" in water for 2 hours? Sensya na I'm rather slow in English idioms. thanks and kudos for this site!

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  11. UU NGA AGREE AKO KAY MOKXAVIER ABOUT STEP #5???

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  12. Eto ba yong fish ball na nabibili sa mga kariton na napakasarap ng sauce?

    JJ:>)

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  13. set in water? do you mean soak in water? or let it stand like that so that the water used in mixing it will set in still for 2 hrs?.... my nephew likes to eat fish ball almost everyday and i'm worried he'll get hepatitis or typhoid soon so i decided to make a home-made fish balls,that way i'll be sure about the sanitary aspect of it.

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  14. step #5 yap ibabad po yan sa tubig na kahit galing lang sa gripo ok n but definitely not hot water or else it will get cook dont be confuse its part of the procedure pag walang kcng tubig magdikit dikit yan and it will very hard to pick up.

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  15. natry ko na. nagdikit dikit lang ng ibabad ko sa tubig for 2 hours.

    ReplyDelete

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