Making Thai Fish Balls

Author: Robin Status: published Published: Apr 09,2008 license cc-by-sa tags: schelvis, haddock, visballetjes, fish balls, 0   Share on Facebook Share on Twitter

Puree the 350 gr white fish fillet (in this case haddock) in a foodprocessor into a smooth paste. Transfer to a big mortar and pound it for another 10 minutes to make it firmer.
Don’t ask me why, I made fishballs once before and they were horrible. I don’t remember very well, but I’m sure I only blended them shortly in the foodprocessor. So I think blending them for a long time and pounding it in the mortar makes a difference, because I liked them this time.
With wet hands, form little balls of about 2 cm in diameter.

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