Fish Balls

Use fillets and all fish meat that can be scraped off the bones.

  • Grind meat through 3mm 1/8 inch plate
  • Ground fish, 1.5 kg, 3.5 lb
  • Milk, 1 cup
  • Fish broth*, 1 cup
  • Flour, 3 Tbsp
  • Fish sauce, 5 Tbsp
  • Nutmeg, 1 tsp
  • Pepper, 2 tsp
  • Ginger, 1/3 tsp
  • * simmer fish bones, in little water for 60 minutes.
  • Mix all ingredients together, then add ground fish and remix again.
  • Form the mixture into balls about 2 inch thick.
  • Fry the balls in hot oil (375° F, 190° C) until light brown. This should not take longer than 1 minute. Pack into containers and fill with hot fish broth or light tomato sauce. Leave 1 inch headspace in glass jars, and 1/4 inch headspace in cans.
  • Seal and process at once.
Style Pack Container Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Jar-Pint 100 min 11 lb 10 lb
Can-No.2 90 min 11 lb 10 lb

For processing at above 1,000 ft, see Altitude Adjustments.

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