Thank you. Some of my friends cooked this dish many years ago. I never forget this tasty. There was also separate souse with mixed mustard, mayonnaise, lemon juice & chopped dill. It's was delicious.
I tried your recipe and i really enjoyed it. Thank you for sharing, i know it will take time to get the right consistency but i can make it better. Im happy happy with.the result.
Thanks Shifu/Laoshi. Your instructions are very clear, easy to understand & honest. Da best recipe I found. I definitely will try Cha Ya restaurant this weekend. Amazing, can’t believe it’s in Columbia, MD. It’s about 25miles from where I live.
This is using CATFISH , (SWAI) fancy name. The meat is loaded with water thats why its so heavy unlike other fishes. He using a blender because he has no pin bones to deal with. If you are stripping raw meat from quality fish, you MUST use a mincer to neutralize all the pin bones. I pass the meat through the mincer 6 times.. to make it super fine. This fish is good practice because it is very cheap .
Allan Teo Swai is not catfish,it’s swai& if it were a million fish. It’s never Fishes,it shall remain fish. Get your facts & grammar straight, before you go critiquing.
Brilliant! Learned alot. Many thanks. I need to visit your restaurant. I heard ppl also add alittle bit of pork fat to make the fish more smoothier as well.
Very good thanks. Whenever I go to a restaurant and ask for fish or chicken ball. I wondered how they will ?. Can you also make chicken? I feel that I miss the preparation with their sauce and vegetables .. thanks
Cece Nelson served whatever the way you like Heat in noodles broth/ pasta sauce Or you can deep fry it and eat as a snack For more complex they fry it a bit to get a good crust then cook it in some broth/sauce or curry
Excellent question. I havent made these yet (as of this post), but my culinary instincts say YES, albeit with an important caveat, which is that you'd need to first pre-cook them through (by boiling), in order to get the egg whites and starch to set/bind the internal moisture, and then you might want to take the added precaution of piercing the cooked balls in several places with a toothpick before deep frying. As for why - if raw, the balls would likely quickly form a surface skin, which would subsequently trap any steam from within, causing the balls to peel open during cooking, and possibly cause splattering. Precooked balls however would keep their shape and retain far more of their internal moisture (the holes would allow steam to migrate outwards safely). I'd guestimate around 3 mins at 360F (after lightly dredging in corn starch) should probably be enough to get the exterior crispy golden without overcooking the interior.
Leaving the food for 1/2 hour at 120F would violate most food handling safety rules. The FDA and USDA guidlines call for the food to be held at above 140F or below 40F. I assume that the fish balls are added to soup or cooked by some other method later before serving.
All fishballs are boiled before consumption in noodle soup. Although some people would just eat fishcakes without reboiling them as they are deep-fried.
he cooks under low heat ....for slowly cook outside in, yet avoid overcooking the delicate fish texture. Then at the end he turned on the heat higher and cook the fish balls to complete the cooking process.
Tried this recipe with whitefish, followed the recipe precisely, turned out the result was disastrous! The fish balls texture was coarse and not bouncy as suggested! I do not recommend anyone to try this recipe.
![手工馬鮫魚丸 | 手工马鲛鱼丸 | Hand-made Mackerel Fish Balls [廣東話 cc Eng Sub]](/img/n.gif)
Thank you. Some of my friends cooked this dish many years ago. I never forget this tasty. There was also separate souse with mixed mustard, mayonnaise, lemon juice & chopped dill. It's was delicious.
師傅：請問用什麼魚（冰鮮的）才可以做魚丸？另外，您可以給食譜份量嗎？謝謝師傅🙏👍
Awesome ...finally I got it ...d easiest way to make fishball on my own ...thanks for d recipe chef ...
l like your honesty and clear messages ... not too much talk but it is all good... thank you so much...
Wonderful
I tried your recipe and i really enjoyed it. Thank you for sharing, i know it will take time to get the right consistency but i can make it better. Im happy happy with.the result.
Thanks Shifu/Laoshi. Your instructions are very clear, easy to understand & honest. Da best recipe I found. I definitely will try Cha Ya restaurant this weekend. Amazing, can’t believe it’s in Columbia, MD. It’s about 25miles from where I live.
the squeeze technique to make the ball. best part.
Natural piping bag. Love it.
Bee jones and
Hong Kong number one street food fish balls yum yum
This is the best way of making the fish ball. simple and delicious.
Thank you Sir, You are great . I will try making it next week.You spoon the fish ball into the water, was it just room temp water?
This video is freaking awesome!! Now i know how to cook Fishball from the scratch
This is using CATFISH , (SWAI) fancy name. The meat is loaded with water thats why its so heavy unlike other fishes. He using a blender because he has no pin bones to deal with. If you are stripping raw meat from quality fish, you MUST use a mincer to neutralize all the pin bones. I pass the meat through the mincer 6 times.. to make it super fine. This fish is good practice because it is very cheap .
+Allan Teo This is a sad way to promote your knowledge! Leave a post/comment, not you're experience, because no one asked you, dude!!!
what is your problem dude ?!
he just explain and did it very good. tnx Allan teo
The problem is him trying to piggy back off of someone else's video.
Can i use Frozen fish?
Allan Teo Swai is not catfish,it’s swai& if it were a million fish. It’s never Fishes,it shall remain fish. Get your facts & grammar straight, before you go critiquing.
nice. what would you do with these? do you eat them just by themselves? do they go into some type of soup?
I need to know if you have to use flour
What is this attachment called?
Nyummy... I already try it use different kind of fish paste
Can you use salmon smoked for fish balls?
BLESSINGS
Brilliant! Learned alot. Many thanks. I need to visit your restaurant.
I heard ppl also add alittle bit of pork fat to make the fish more smoothier as well.
Anthony Cheung the sam
Very good thanks. Whenever I go to a restaurant and ask for fish or chicken ball. I wondered how they will ?. Can you also make chicken? I feel that I miss the preparation with their sauce and vegetables .. thanks
this looks like such an awesome recipe, thank you so much for sharing chef siu! looking forward to more videos. just subscribed :)
Thank you so much for wonderful recipe.
very good chef..i miss your restaurant..i move to another state
I enjoyed watching your video, keep up the good work
The squeeze technique looks good!! I agree,..
Can we just use food processor instead?
Another great video, chef!!!
Love love ur channel! Keep posting and keep cooking!!!
Thanks for giving us your fish ball secret.
Chef do you put flour on it to?
Corn starch
thanks for sharing the recipe I ❤️ fish ball!
Thanks a lots for the recipes love it
What kind of fish can we use in Vancouver?
Wondering what brand was the food processor you used?
can I use normal blender? thank you
Thank you very much for sharing, it would be very nice if you could advice what brand was the food processor you used please ?
Bajaj
Philips.. I think
How long do you have to mix the fish?
Can i use frozen swai?
Nice video... But I didn't see any fish ball dishes in your menu (at chayaasianbistro website)... :(
thank you for sharing your reciepes i can do it for business all good and helpful healthy food as well GOD BLESS YOU MORE
can we use another kind of fish?
Cod fish.
I need to try this recipe, i tried another one that had way too much water added to the batter so it just came out like... runny oatmeal.
Try to add a teaspoon of garlic, it will make it more tasty
Thank you chef I love fish ball
Do u nid to deep fry them after boiling? Pls anzwer
Cece Nelson served whatever the way you like
Heat in noodles broth/ pasta sauce
Or you can deep fry it and eat as a snack
For more complex they fry it a bit to get a good crust then cook it in some broth/sauce or curry
Yes
Thank you chef for this video love it , can you post the video how to make oriental beef meat ball ?
Dashi,sake,sesame oil it make more texture taste.. I will try it..made it my own fishball hehe wont buy from the market anymore..not fresh at all
Very good video channel, I like dintaifung dishes, hope you can show us some of their dishes
what kind of fish did you use
Whitefish
Perfect recipe for fish ball,thanks a lot,god bless
Hmmm its look so yummy ...
Top cooking skill
Can they be fried? Thank you.
Excellent question. I havent made these yet (as of this post), but my culinary instincts say YES, albeit with an important caveat, which is that you'd need to first pre-cook them through (by boiling), in order to get the egg whites and starch to set/bind the internal moisture, and then you might want to take the added precaution of piercing the cooked balls in several places with a toothpick before deep frying. As for why - if raw, the balls would likely quickly form a surface skin, which would subsequently trap any steam from within, causing the balls to peel open during cooking, and possibly cause splattering. Precooked balls however would keep their shape and retain far more of their internal moisture (the holes would allow steam to migrate outwards safely). I'd guestimate around 3 mins at 360F (after lightly dredging in corn starch) should probably be enough to get the exterior crispy golden without overcooking the interior.
thank you master your cooking is just super
this man sounds like a italian
thanks bro
今天晚上我按照您的方法做了鱼丸 非常弹牙 谢谢您的分享
Bravo pour cette vidéo 👍👍👍👍👍👍👍👍
فديوهات جميلة جدا و رائعة تعجبني كثيرا 👍👍👍👍
Looking foward for 猪肉丸 meat ball , TQ
Waah deemgaihaa!? Hondashii?
Looks very good 🙌🙏
love your style ... keep cooking... thanks for sharing...
The one that you buy in the market are flour ball its all made of flour he said
No one:
Man: put his finger checking if the water is hot enough.
Good job 😀❤️👍👏🙏❤️🇹🇷
You need a what? But not grinder. I couldn't understand make out what he said @ 30secs
Yummy... and deep them in spicy sweet and sour sauce..
请问这里面的搅拌机器哪里有卖?谢谢🙏
永安百貨公司有得买
Can you do a video on cuttlefish balls?
m
l0
No ingredient detail given below.
Thank you for sharing will try :-D
Thanks
What fish is that
+Ibodnano It's a type of catfish.
Very Good...
..nice videos..❤❤
very informative thank you but please take note on the health issue regarding SWAI fish
You don't want the water boiling.....Water at hundred twenty degree??? That's fucking boiling!
Wow😍😍😍
what is dashi ?
It's like a japanese seafood soup stock.
angel nguyen, Japanese soup stock made of bonito flakes (shaved dried bonito or the hardest food on the planet, LOL) and kelp
Caeco Tanda 这是用什么鱼做的
Leaving the food for 1/2 hour at 120F would violate most food handling safety rules. The FDA and USDA guidlines call for the food to be held at above 140F or below 40F. I assume that the fish balls are added to soup or cooked by some other method later before serving.
All fishballs are boiled before consumption in noodle soup. Although some people would just eat fishcakes without reboiling them as they are deep-fried.
he cooks under low heat ....for slowly cook outside in, yet avoid overcooking the delicate fish texture. Then at the end he turned on the heat higher and cook the fish balls to complete the cooking process.
thumbs up
Thank man!
In rural Philippines it's pronounced "Peacebol" !!
Fish ball
Tried this recipe with whitefish, followed the recipe precisely, turned out the result was disastrous! The fish balls texture was coarse and not bouncy as suggested! I do not recommend anyone to try this recipe.
Mroom
What is,,..saki
Japanese rice wine
l
Thanks