Homemade Fish Balls by Ayu Safarina

Ingredients:
Tenggiri Batang (you may leave the skin intact or remove the skin)
2-4 tbsp of corn flour
Salt
Black pepper

Method:
1) Blend the fish. 
2) Add 2-4 tablespoons of corn flour, salt (if you have introduced to your LO), black pepper. Blend all the ingredients  until it turn into a paste.
3) Make into balls and drop the balls into the boiling water.
4) The balls will rise to the water surface when they are cooked.

Notes:
1. Balls can last 2-3 days if kept chilled. Longer if frozen.
2. Too much corn flour will make the fish balls hard. 

For more recipes, refer to :  http://www.ayustinykitchen.blogspot.com/