Recipe for Mackerel Fish Meatballs in Soy Sauce, Special for Family on Weekends

Do you agree that stew-cooked fish is delicious? To make it even more special, turn it into mackerel fish balls in soy sauce with this easy recipe!

Mackerel fish ball in soy sauce is a special menu for families on the weekend. There are salty, sweet, and savory that come together in one dish. Serve with warm rice, guaranteed you are addicted to eating it.

This is a new creation of fish stew. The difference is, we process mackerel into chewy fish balls. Second, we use tongcai as a topping. Tongcai are small pieces of vegetables such as radishes or chicory that are preserved by salting. Originating in China, tongcai serves as a complement in various Chinese dishes such as porridge and noodles. I’m sure tongcai will enrich the taste of this dish.

Directly we practice, yuk, with the recipes below! Other menus that are also worth trying are the chicken sioh tauco, sapo tofu three mushrooms, and beef meatball recipe.

Ingredients

Fish meatball ingredients

250 g mackerel fillet, puree
100 g giant prawns, grind
1 egg whites
1 tbs wheat flour
️1 tsp salt
️1 tsp sugar
️1 tsp white pepper powder

Gravy ingredients

8 red onion, thinly sliced
3 garlic cloves, thinly sliced
1 tomatoes, cut into small dice
3 red chili, sliced ​​oblique
7 tbsp Bango Sweet Soy Sauce
1 tsp salt
1 tsp nutmeg powder
️1 tsp white pepper powder
100 g peas
2 celery stalks, thinly sliced
1 L water
2 tbsp oil, for frying

Sprinkling Ingredients

2 Tbsp fried red onion
1 tbs tongcai

How to make

1 Meatballs: in a bowl, mix all ingredients until it becomes a smooth dough.
2 Take 2 tsp of dough, shape like meatballs. Repeat until the dough runs out.
3 Soy sauce: Heat oil, saute shallots, garlic, chilies and tomatoes until fragrant.
4 Add Bango Sweet Soy Sauce , nutmeg, salt, pepper, and water. Stir well.
5 Add fish balls, mix well. Cook until the meatballs float.
6 Add the peas, celery, and scallions. Stir well.
7 Sprinkle with tongcai and fried onions, serve while warm.

This recipe was published on the Bango official website.