1 sockeye salmon fillet
1 white onion
First thing you will need to do is to remove the bones from the fillet. It is possible to do this with your fingers, but it will be much easier to remove the pin bones if you use a pair of clean tweezers or needle nose pliers. If the fish has any skin left then it is also recommended to remove the skin with a sharp knife.
Use your meat grinder to grind up the fillet. If you do not have access to a meat grinder then you can mince up the fish with a knife. It will take longer with a knife.
Use a food grater to finely grate the onion. If no grater is available then you can use a knife to finely chop the onion.
Mix in the ground fish, grated onions, eggs, pepper, and salt.
Make small fish balls out of the mix, each ball should be about a teaspoon.
Bring salted water to a boil and add in the fish balls.
Cook until the fish balls rise up to the top (around 15 minutes).
This will make you the base for the fish ball soup. You can also add any vegetables, potatoes, grain, or pasta to the soup.
Comments will be approved before showing up.