1 lb. (1/2 kg.) skinned, boned fish
2 oz. (50 grams) pork fat
1 tablespoon cornstarch
2 teaspoons salt
1 teaspoon sugar
1 tablespoon finely minced onion
dash of pepper
few drops of red food coloring
Wash and clean fish. Remove skin and bones. Cut into cubes and
grind in a meat grinder. Add the rest of the ingredients and grind a second
and third time to produce a very fine paste.
Stuff fish mixture into tubular plastic packaging material which is
commonly used for ice “keki”. Tie ends. Immerse in simmering water and
cook for 40 minutes. Cool sausages in running water, then air cool. Remove
plastic casing and place in a plastic package for storage. Refrigerate if to be
used soon; otherwise, freeze. Use like hot dog.
Fish Balls: The above mixture may be shaped into 1/2 inch diameter
balls and cooked in simmering water or steamed. It makes good fish balls for
soup, or it can be fried.
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