how to make fish balls?

Answer 1

here u go

Answer 2

Balchi di Pisca
(Fish Balls)


To make Balchi di Pisca:

Ingredients:

These delectaable fish balls can also be made with salmon or fish fillets. Substitute one large can of salmon or one pound of any white fish for the cod.

Soak for twenty-four hours:

1 salted cod, or bakijow
Discard the water. Place cod in saucepan with fresh water to cover. Simmer gently until the fish flakes easily when tested with the tines of a fork. Strain, reserving a bit of the broth. Debone the cod and set it aside for later use.

In a saucepan, bring to boil in water to cover:

3 medium potatoes, peeled and diced
When the potatoes are tender, drain them well. Add the cod and mash the two ingredients thoroughly together.

Place in the container of an electric blender:

1 tomato, peeled and chopped
1/2 green pepper, chopped
1 medium onion, peeled and chopped
1 clove garlic, slivered
1/2 tsp. Tabasco sauco, or minced hot pepper
Dash of nutmeg
Salt and pepper to taste
Blend for a few seconds and pour the sauce over the mashed fish mixture.

Combine these ingredients well and add:
1 egg, beaten

Mixture should be stiff enough to mold into balls about one and a half inches in diameter, If it's too dry, add the fish stock a tablespoon at a time. Fry the balls in hot, deep fat until golden brown.

Answer 3

Haha, this reminds me of "Bing Bong Balls" and Billy Bong in Living with Lydia! I dont know the recipe for Bing Bong Balls but I do have this one:

I love that show! It's a Singaporean thing...


THAI FISH BALLS:

Ingredients (serves 4)

500g white fish fillets (barramundi, perch or ling), skin & bones removed, chopped
1 1/2 cups fresh coriander leaves
1/2 bunch snake beans, trimmed, sliced
2 kaffir lime leaves, finely chopped
1 egg, lightly beaten
1 tbs red curry paste
1/4 cup (60ml) sweet chilli sauce
2 1/2 tbs fish sauce
1/4 cup (60ml) peanut oil
1 tbs fresh lime juice
1 cup fresh mint leaves
1/2 telegraph cucumber, halved lengthways, seeds removed, sliced
1/4 red onion, finely sliced
100g snow peas, halved lengthways

Method

Place the fish in a food processor and process for 1-2 minutes or until a paste forms. Chop 1/2 cup of the coriander leaves. Combine the chopped coriander, snake beans, lime leaves, egg, curry paste, 1 tbs of sweet chilli sauce and 1 1/2 tbs of fish sauce in a bowl with the fish paste.

Use wetted hands to roll tablespoonfuls of the mixture into balls. Heat the oil in a non-stick frying pan over a medium heat. In batches, cook the balls, turning, for 5-7 minutes or until golden. Drain on paper towel.

Whisk the lime juice and remaining sweet chilli and fish sauce. Combine mint, cucumber, red onion, snow peas and remaining coriander leaves in a bowl. Scatter over the balls and serve drizzled with the dressing.

Answer 4

1)
2 c Potatoes; chopped fine
1 c Cod; flaked
1 tb Butter
Pepper to taste
1 Egg, beaten
Plenty of lard; smoking hot
Fried Bacon; optional

Cook fish and potatoes till tender. Mash very
thoroughly until every lump is gone. Add butter,
pepper and egg and beat till the whole is light
and creamy. Take up, a little at a time, with a
spoon dipped in hot fat (prevents sticking) and
drop into hot lard. Cook til golden brown. If the
lard is the right heat this will not take more
than a minute. Drain well and serve with crispy
fried bacon. (Or without it).

2)
FISH BALLS:
2 pounds Chilean sea bass or other fatty white fish
4 eggs, separated
1 teaspoon white pepper
1 teaspoon kosher salt
1 teaspoon sesame oil
1 tablespoon fish sauce
3 minced Thai bird chilies
1/3 cup sliced scallions

In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.

3)
1 lb fish fillets, skinned and minced finely (Cod, sole, whitefish)
2 teaspoons salt
1 pinch white pepper
5 tablespoons plain flour or potato flour
2 ounces butter
2 eggs
1-1 1/2 pint light cream

Mix seasoning with the minced fish and the flour.
Beat the mixture very well and integrate the butter.
Add eggs one at a time.
Gradually add the liquid.
If the mixture curdles stand the bowl in hot water and whisk until it is smooth again.
Check your seasoning.
Shape the farce into round balls using 2 spoons dipped in hot water.
Bring about 2 pints of salted water to a boil.
Cook one ball to check the consistency.
Add more egg if the ball is too soft, or cream if it is too stiff.
If the ball is right cook all the balls, they only take a minute to cook and float when done.
Serve as an appetizer, use in the Danish mock turtle soup or make it in a ring shaped mold and serve it with a sauce as your main course.

Answer 5

to make the answer short, try allrecipies or bellaonline, they will have many tried and true recipies for you