这鱼胶的鱼肉我们用上了花鲛鱼。1.1kg 的花鲛鱼可以做出650克的鱼胶。鱼胶用途很广，直接下锅炸就是爽口鱼饼。也可以用来酿豆腐，馅料口感扎实弹牙，好吃极了。煮汤炒菜的话，不须其它的调味料，汤头菜肴就能鲜甜无比。鱼胶做法简易，只要在制作的过程中加点冰水保持鱼肉不升温，再打至起胶，鱼胶就做好啦。找天自己就试做吧！
#起骨的刀很利
#感谢Stoneline Malaysia赞助优质好刀
材料：
1 条/ 1.1公斤 花鲛鱼
1 茶匙 粟粉
1 茶匙 盐*
6 汤匙 冰水*
做法：
1. 把鱼起骨，清洗干净， 鱼头朝向前方，用个铁汤匙在鱼尾巴的部位向前方把鱼肉刮下，盛入一个大盆
2. 用个打肉槌把鱼肉槌成茸
3. 加入粟粉，盐和2汤匙冰水，用个大铁汤匙把鱼茸拌匀至粘黏出胶
4. 加入2汤匙冰水，用手把鱼胶拌成团， 抛打几下增加鱼胶的黏性胶质
5. 再加2汤匙冰水，拌匀抛打至鱼胶表面光滑
6. 收冰箱冷藏片刻保鲜定型，鱼胶会是更容易操作使用
* 小提示：
1. 因为鱼肉在整个制作过程中必须保持冷冻 (不然会失胶)，做好的鱼胶就会是爽口弹牙
2. 鱼肉出胶后会变的粘黏，只要加入适量的冰水搅拌就会不沾了
3. 如果是用搅拌机的话，把冰水换成冰块，搅拌至起胶就可以了
4. 调味料如胡椒粉，五香粉，酱油等等可随自己喜好自行加入
5. 1.1公斤的花鲛鱼可以做出650克的鱼胶
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Homemade Fish Paste 自制鱼胶
Course: SidesCuisine: ChineseThis fish paste is so versatile, you can use it to make fish cake, yong tau foo, or anything else you can think of!
Ingredients
1 pc (1.1 kg) spanish mackerel (deboned)
1 tsp cornstarch
1 tsp salt*
6 tbsp iced water*
Instructions
- Clean the fish, with head facing against you, scrape the meat from the tail with a stainless steel table spoon, then shift it into a bowl
- Tenderize the meat with a tenderizer
- Add in cornstarch, salt and 2 tbsp iced water, mix well
- Add in another 2 tbsp iced water, mix and form into a big meat ball, toss a few times to boost stickiness
- Add in another 2 tbsp iced water, toss it again until the surface become smoother
- Store in fridge to maintain the texture for easy handling later
Recipe Video
Notes
- Keep the meat cool throughout the process to maintain its stickiness
- When the meat is becoming sticky, just add adequate iced water will do
- If you are using blender, replace iced water with ice cubes to blend
- You can add seasoning like pepper, five spices powder, soy sauce etc. to your own preference
- 1.1kg of mackerel is able to form around 650g of fish paste
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