Bangus fishball is just one product that can be develop using milkfish surimi. Other products include milkfish nuggets, fish burger, fish sausage, lumpiang shanghai, siomai, embutido and longganisa.
500 grams minced fish meat
1 1/2 cups cornstarch
4 tbsp. white sugar
1/4 tsp. monosodium glutamate
2 tbsp. salt
1. Remove scales, gills and internal organs of fish. Wash thoroughly in clean water. Separate meat from skin and bones.
2. Chop or grind fish meat. Wash 2x in cold water. Drain and press to remove excess water. Add salt, white sugar, vetsin and cornstarch. Mix thoroughly. Add water gradually. Continue mixing to obtain a homogenized mixture. Form into balls and set at 40ºC water for 20 minutes.
3. Drop balls into simmering water. When balls float, they are already done. Drain and let cool before packing. Store in freezer until ready for use.
4. To cook: Deep fry for 2-3 minutes. Drain. Serve with sweet and sour sauce.