A very nice alternative recipe for a change. Recipe inspired and adapted from Lilian, malaysiabest.net

What you need:

For fish balls and yong tau foo stuffings:

• 600 gram tenggiri slabs with bones
• 1 tsp salt and pepper to taste
• 4 tbsp cornflour

For yong tau foo soup:

• 2 handfuls of ikan bilis
• Pepper and sesame oil to taste
• 2 firm pan-fried taukwa (firm white beancurd), cut into halves and slit in the middle to make small pockets
• A few big red chillies and a few dry shitake mushroom

Directions:

1. Using a blunt edged spoon, scrape off the tenggiri flesh from its bone. Keep the bones for soup.
2. In a bowl, mix the salt, pepper and cornflour with about 8 tbsp of water. Mince the scraped flesh with this mixture in a food processor. Add more cornflour if the flesh is too soggy.
3. Wet your fingers and shape the flesh into balls. For yong tau foo, stuff the flesh into mushrooms (soaked and stems removed), big red chillies (de-seeded and sliced open lengthwise) or firm beancurds.
4. To prepare yong tau foo soup, boil the fish bones with 2 handfuls of ikan bilis. Season with pepper and sesame oil. Drop in the yong tau foo and fish balls after the soup had boiled and simmer for at least half an hour. Add in a bunch of chopped choy sum when the yong tau foo are cooked and before turning off the heat!