Menu and Recipe Manu.. - The Early Childhood Commission

121
Recipes for General Menus
DAY 18
FISH BALLS
(Food from Animals)
Ingredient Metric Standard Measure Method
Fish Fillet 1200 g 40 oz 10 medium 1. Clean fillet minimally and remove any fine bones.
Water 240 ml 8 oz 1 cup 2. Mix water and vinegar in small container.
Vinegar 60ml 2 oz ¼ cup
3. Sponge fillet with vinegar and water.
Water 480 ml 16 oz 2 cups 4. Place fish and water in a sauce pan over medium heat.
5. Cover and steam fish for 15 minutes or until cooked.
6. Remove fish from liquid and place in a mixing bowl.
7. Set liquid aside and save.
8. Use a fork to flake fish finely.
Onion 60 g 2 oz 2 small 9. Clean and wash pimento, thyme, onion and escallion.
Escallion 30 g 1 oz 2 stalk 10. Finely chop onion and escallion.
Thyme 5 g - 1 sprig
11. Remove leaves from thyme and discard stem.
Pimento 2 g - 8 seeds
12. Grind pimento finely.
Soy Sauce 30 ml 1 oz 2 Tbsp 13. Add pimento, thyme, onion, escallion, soy sauce, black pepper, paprika
and salt to flaked fish in mixing bowl.
Black pepper 1 g - ¼ tsp
14. Toss gently until all ingredients are evenly distributed.
Paprika 5 g - 1 tsp
Salt 5 g - 1 tsp
Menu and Recipe Manual for Early Childhood Institutions