Prepare your very own Fish Ball Soup. After all, the concept is the same: seasoned ground fish, held together with a little something starchy. For most Asian countries, fish ball is a very common ingredient that can be found in everyday cooking. Then he handed me the spoon. Recipe for Fish Ball Soup . While the mixer was doing its job, Wu showed me how to lift the ball of paste and thwack it back into its big stainless-steel bowl, over and over. He has a huge, well-equipped kitchen upstairs in his refrigerated warehouse, and he turns out lunch for the staff every day. Tamar Haspel writes Unearthed, a monthly commentary in pursuit of a more constructive conversation on divisive food-policy issues. There are as many fish ball stands in Hong Kong as there are hot dog stands in North America. I’m sure an iron will and rigorous discipline are part of what turned Wu from a teenage immigrant into a successful businessman, and I’m afraid that my fish ball lesson required him to call on them more than once. In either language, it makes a huge mess — at least when I do it. Wu and I donned aprons and got to work. These French inspired recipes are sure to be a hit anytime. Place the fish scrapings in the food processor; puree for about 30 seconds or until the fish’s consistency is pastelike; a ball will form, but the fish will also coat the sides of the bowl. Bring to a boil; reduce heat and simmer until fish balls float and lotus root is slightly tender, about 10 minutes. And what is long enough? Then came the aforementioned manhandling. He’ll be reading one of the array of newspapers he goes through every morning when an obscure item catches his eye, and he says, “Hey! Have questions about cooking? . “I can do it,” Wu said. Pour chicken stock into the pot. Package in zip bag, squeeze extra air out and frozen up for 1 month. around 350g or 400g iced water, divided (200ml for smashing and 150ml +50ml for blending), the water amount is highly depending on your type of fish and the freshness. . But W&T is, quite literally, spotless. While I was eating, comparing the machined version (very smooth, very bouncy) to the manhandled version (less of both those things) to the shrimp version (shrimpy and delicious, medium-bouncy), Wu was cleaning. Come Passover, I’ll be sending some samples his way. food and festivities. It can come from an actual man, handling (Wu’s preferred method), or from a woman, handling (which I found tiring and tedious), or from a stand mixer (the preferred method of us mere mortals). Fry until … No dice. He then scoops it off with a spoon and drops it in a pot of boiling water he keeps at the ready. If you care for Tangchai, add this too, washing it first. Each one is a window into someone else’s experience, a snippet of someone else’s culture. We then put the fish through a grinder (but you can use a food processor) and measured out the remaining ingredients on a scale I couldn’t use because the labels were in Chinese. Add 1/4 cup of iced water each time until all of the 150ml water is added and absorbed. The first thing you notice about the warehouse is that it’s preternaturally clean. Your email address will not be published. . Its founder, Louis Wu, came to this country (from Vietnam, although he’s of Chinese origin) as a teenager, with nothing. How to Make Fish Ball Soup. I tried. Let the melting-pot holiday exchange continue. Here’s where I have to rely on third-party reports. . Does Louis know how to make fish balls? In Hong Kong they are a popular street food. Place a small bowl of water nearby. And how to cook it. (The Washington Post). Wu can cook anything that swims and, come lunchtime, he does. ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. He could even give my great-great-aunt Esther, the legendary gefilte fish maker in our family, a run for her money. The kitchen, upstairs, absolutely gleams. Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Nutrition | Per serving (based on 8): 120 calories, 15 g protein, 3 g carbohydrates, 5 g fat, 2 g saturated fat, 55 mg cholesterol, 290 mg sodium, 0 g dietary fiber, 2 g sugar, Recipe tested by Tamar Haspel and Bonnie S. Benwick; e-mail questions to food@washpost.com. Form into small balls and deep fry to a golden brown colour. But slapping is hard work, and I found, to my relief, that I could observe the textural change in the stand mixer version as well. We don’t actively celebrate Hanukkah, but we make a mean latke. Haspel will join our Free Range chat at noon Wednesday: live.washingtonpost.com. 26,404 suggested recipes. Ingredients. He corrected my technique (keep your thumb on the back of the bowl, keep the spoon at about a 30-degree angle to the fish), but he let me do almost half of a fillet. Get a bowl to put the fish meat. I’ve always believed that “spotless,” when applied to floors, walls and surfaces, was just a figure of speech (and anyone who has been to my house understands why). Super easy to make, you won't believe it takes less than 20 mins to make this tasty asian-inspired fish balls. Chimichurri Sauce KitchenAid. (Deb Lindsey /For The Washington Post), The author forms a fish ball by extruding the mixture through her hand and portioning with a spoon before letting it fall into boiling water. Heat until boiling with medium fire and then simmer for 20 minutes over slowest fire so the flavors of the fish balls can influence the water. 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