Fish Ball

Meat materials:

500 g Ground fish meat

2. Mix 1:

1 1/2 T - Salt, refined
1 t - Phosphate
1/4 cup - Chilled water

3. Mix 2:

1/4 cup - TVP powder
1/2 t - Carageenan
1 T - Isolate
1/4 cup - Qualicel
3/4 cup - Chilled water

4. Mix 3:

3 T - Sugar, refined
1/4 t - MSG
1/4 t - Baking soda
2 t - White pepper
2 t - Garlic powder
1 1/2 cup - Corn starch
1/4 cup - Iced water
1 t - BF blend
1/2 t - Meaty ginisa

5. Procedure:

Add mix 1 to the ground fish meat. Mix until translucent appearance is attained.
Add mix 2. Continue mixing for 5 minutes to obtain a homogenized mixture.
Add mix 3, alternately with iced water.
Form into balls and soak in cold water for 20 minutes.
Put in simmering water.
When balls float, continue cooking for 20 minutes.
Drain and let cool before packing. Store in freezer.
Deep fat fry for 2-3 minutes.
Serve with sweet and sour sauce.

6. Sweet & Sour Sauce, Mix:

1/2 cup - water
1/4 cup - sugar
3 T - vinegar
1 T - cornstarch
1/2 t - salt
2 T - oil
3 T - catsup
1 pc - siling labuyo, chopped

Cook until translucent texture is obtained.

7. Sweet Sauce, Mix:

1/2 cup - water
1 T - soy sauce
1 T - brown sugar
1/2 t - MSG
2 t - garlic powder

Cook until translucent texture is obtained.

You can buy all the ingredients above at:
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines
Bldg.#107 E. Rodriguez Sr. Ave., Quezon City