These are the Thai fish balls used for soups, Suki-Yaki, and other dishes that call for fish balls. Use a soft meat fish, there are many cheap, tasty, smaller fish that are rarely used because they either contain too many bones, or the flesh is not white. As a guide, if you can pull the head of the fish easily with your hands, it's soft meat, but if you have to cut the head off, it's hard meat and not suitable for these fish balls.
These balls take a little work to prepare, so I recommend you make a batch and freeze them immediately after cooking. They can be dropped straight from frozen into boiling water to cook, so you can keep a bag of frozen fish balls and grab a few straight out of the freezer as needed. Crushed ice in this recipe is used to make the mixture spongy, the ice crystals melt during cooking, leaving small holes.
250 gms Soft Fish Meat
2 Teaspoons Salt
1 Teaspoon Black Pepper
4 Garlic Cloves
2 Tablespoons Chopped Spring Onions
2 Tablespoons Cassava Starch (Tapioca Starch)
50 gms Crushed Ice
1. Clean & gut the fish and remove the backbone, on soft meat fish you should be able to open the fish and pull out the backbone with the small bones attached. You can then scrape the meat off the skin with a knife.
2. Put the fish meat into the blender with the garlic, salt, pepper, spring onions, and cassava starch.
3. Blend until smooth.
4. Put a pan of water onto boil, and a bowl of cold water next to it.
5. Crush the ice, if you don't have an ice crusher, place the cubes in a plastic bag, wrap it in a towel and bash it with a rolling pin.
6. Add the crushed ice to the blender and blend it into the mixture.
7. Using two teaspoons, scoop out spoonfuls of the fish mixture and shape into balls, then drop them into the boiling water.
8. Cook for 1 minute, the ball will float to the surface.
9. Scoop out the balls and drop into the cold water to cool quickly.
10. If you want to freeze them, keep them separate on a tray until frozen, then transfer them to a freezer bag. That way they won't stick together.