My family and friends will know that I do not normally eat fish balls or fish cakes. I find them jut way too fishy for my tastebud :p. However since trying out J's mom home cooked fish ball soup, I've concluded that it can be rather yummy and not fishy at all. I've been wanting to try cooking this dish for some time now and finally have all the required ingredients and decided to cook it last Friday for dinner.

It is really very easy to cook. What you need is some fish (I used mackerel/tenggiri), salt, pepper and corn flour for the fishballs. For the soup, I added on fried diced onions, mushrooms, tanghoon, wan yue, some dried vegetable and spring onion (roughly chopped to 2 inches each).

To prepare the fish paste, debone the fish (leave the bones aside for the soup) and pound/mash the flesh using a pestel and mortar. Add in salt, pepper and corn flour. Not too much corn flour though as it should be used as agent to bind your fish paste into balls and provide some "bounciness" to it. Using your hands, mix the ingredients ensuring that salt, pepper and corn flour are well spread out.

It is then time to roll your fish paste into balls. I made mine about the size of a 50 cents coin. A bowl of water will be handy as you will constantly need to wet your hands so that the paste does not get stuck to your hands.
                          
For the soup, heat up some cooking oil in the pot and gently frying the diced onions. Once that is done add in the fish bones. Frying it awhile making the bones fragrant with fried onions. Add in water, bring it to a boil and add in all the other soup ingredients. Once the pot is boiling again and you can smell the fragrance of the ingredients, add in the fish balls. Fish balls will be cooked once they start floating. Switch off the fire. Add in the spring onions. Serve with sambal belacan and hot steamed rice. Enjoy!