Fish ball. Fish balls are one of the city's most popular and representative "street foods" (街頭熟食). White (restaurant) White fish balls are larger in size and made with white fish such as Spanish mackerel, pounded many times until the fish is a fine paste. Then add egg, cornstarch and cassava flour to make balls; Deep fry fish balls and skewer.

So finally, I chanced upon a big mackerel (马鲛鱼) that is great for fish balls so in this post, I will teach you the step-by-step how to make fish balls. Cover fish balls completely with strips of dough. For sauce : Mix olive oil with white wine vinegar, minced garlic, a pod of hot pepper and honey. You can have Fish ball using 8 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Fish ball

You need of Kifi.
You need of Kwai.
You need of Albasa.
You need of Tattasai.
You need of Maggi.
It's of Spices.
It's of Gishiri.
Prepare of Mai.

In a separate pot, boil potatoes and carrots until soft. Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Fish balls are a staple in many Asian homes. In Hong Kong they are a popular street food.

Fish ball step by step

Xaki wanke kifinki sosai sai ki tafasa shi da kayan kamshi da albasa idan yayi ki sauke in yadan sha iska sai ki xare kayar shi tas tsokar xaki xuba a bowl ki saka maggi gishiri,albasa,tattasai,spices ki juwa suhada jikinsu sai ki rika iba kina mulmulashi kamar yamballs inkika gama kisaka shi a ruwan kwai ki soya a mai.

There are as many fish ball stands in Hong Kong as there are hot dog stands in North America. They can be eaten on their own, fried, boiled, with noodles, in curry, in hot pots, on skewers,… In Senegal, these round little fish cakes are known as boulettes de poisson. You can make and shape the balls ahead, then cover them and keep refrigerated until you're ready to cook them. A cocktail sauce infused with chili powder accompanies the fish balls. The most common usage for fish balls is to make curry fish balls or cook some with soups, either noodle soup or pure soups.