Braised Fish Balls & Bean Curd Skin
This is one of my favourite dishes. When I was growing up, I always ate extra helpings of rice whenever my mum cooked this dish. I love home-made fish balls and I love bean curd skins. And when these two favourite ingredients of mine are combined together and cooked this way, the taste is fabulous.
4 slices of bean curd skin ( foo chook in Cantonese )
30 fish balls
3 pieces of star anise
2 rice bowls of water
1 rice bowl of cooking oil for frying the fish balls
4 tbsp of cooking oil for frying half a piece of bean curd skin
Note 1 : To make fish paste, please refer here
Note 2 : The fish paste can be made into fish balls, please refer to fish balls
1 Chinese soup spoon oyster sauce
1 tsp salt, or to taste
1 1/2 tsp sugar
Mix all the sauce ingredients in 1 rice bowl of water
Bean curd skin, star anise and egg
One piece of bean curd skin.
One piece of bean curd skin broken into two
These fish balls were dropped into a bowl of hot water to allow them to harden.
Drain and set aside
The bean curd skin after being fried in hot oil
You need to break these fried bean curd skin to smaller pieces before braising
The fish balls after being fried
1. Heat wok, add 4 tbsp of cooking oil.
2. Fry the bean curd skin in hot oil, piece by piece. ( Note : do not wet the bean curd skin )
3. Then break the fried bean curd skins into smaller pieces. Set aside.
4. Break the egg into a bowl. Beat the egg with a fork
5. Pour the beaten egg into the bowl of fish balls and mix thoroughly.
6. Make sure the fish balls are well coated with the beaten egg
7. Heat wok, then add 1 rice bowl of cooking oil to the wok and fry the fish balls until golden brown
8. Dish up the fried fish balls and set them aside
9. In a clean wok, add 2 rice bowls of water
10. Bring it to a boil and add in the star anise, fried bean curd pieces and fried fish balls
11. Add in the sauce ingredients. Add extra water if necessary.
12. Let it boil and simmer for 10 minutes
13. Switch off the flame and dish up.