Make A Fish Bakso

Raw Materials :Terms of raw materials (fish) the most important is freshness. The more fresh fish used, the better the quality of the resulting meatballs. Various types of fish used to make meatballs, especially thick and fleshy fish that have the elasticity as mackerel, snapper, swordfish, bloso, yellow tail and others. In addition to the raw material of fresh fish, meatballs can also be made of semi-finished products that are already known by the name Suzimi (mashed fish meat).AdditiveAdditional material is tapioca flour mill making meatballs and spices with the following composition:- Tapioca 10-15%- Salt 2-3%- Pepper 0.5%- Garlic 2%- Seasonings cookbook 0.75% (if preferred)

Making way : 
A. If the use of fresh fish raw materials, one needs to separate the meat from the bones and spines by cutting lengthwise on the back until the split. 
2. Take the meat scraped off using a spoon to 
3. Clean the meat debris from the components that are not in want (skin, thorns and bones)
4. Prepare a solution of salt (brine) with a comparison between the cold water, ice and fish is 4: 1: 1 and the salt concentration from 0.2 to 0.3% 
5. Marinate the fish debris in the solution for 15 minutes, stirring, stirring
6. Throw out if there is fat that floats on the surface
7. Perform stamping / pemerasaan using gauze 
8. Make the process of immersion is as much as 2-3 times 
9.Lumatkan fish meat by lumping ground in a meat grinder or use a tool with a given salt (2-3%)
10.Haluskan spices into the meat while diuleni creamed tapioca and put a little
11. Stir the mixture until homogeneous and not stick in hand 
12. Stir the mixture until homogeneous and not stick in hand 
13. To improve the elasticity of egg white can be one point for every 1 kg of dough 
14. Perform printing is to make small balls with the way the dough is placed on the palm of the hand, clenched-fist, and then pressed so that the balls will come out of the ball between your fingers and finger 
15. Balls balls that come out of the fist was removed with a spoon and slightly flattened
16. Put it in warm water (temperature + 40 C) leave for 20 minutes
17. Boil in boiling water until meatballs float as a sign of a mature 
18. Lift the meatballs which have matured and put into cold water (ice water) + 15 minutes 
19. Remove and drain

presentation :
Fishball data is presented in the form of decoction with soup or fried as a snack. If the sauce needs to be presented in the form of liquid that is prepared by boiling the remains of weeding as the head, bones, and then given herbs that have been smoothed (pepper, garlic and salt)
While spices flavoring sauce among other things, fried onions, tongcai, tomato sauce, chili / chili sauce, soy sauce, vinegar, vegetable caisim