Saltwater fish balls from scratch

Fillet the mackerel, soak the fillets one to two hours in cool water, slice in half and cut out the fatty middle.

Scrape the meat off the fillet with a knife, and scrape the meat left on the bones; save the bones for stock.

Mince the meat with a cleaver for about five minutes, folding it over itself periodically.

Wrap and chill in the fridge one hour.

Add salt, sugar, white pepper and sweet potato starch; mix with the paddle on speed 3, drizzling in the wine and iced water a little at a time.

Once the liquid is incorporated after about five minutes, scrape the paddle and mix 30 minutes more, scraping periodically.

The paste is ready when it sticks to skin rather than slides. Slam it down against the bowl about twenty times to develop springiness.

Squeeze a ball-sized piece out of the fist, lift it with a wet spoon and drop it into a pot of water.

Bring the poaching liquid to about 40C over a medium flame, then drop to the lowest heat and poach at 40 to 50C for 30 minutes.

Raise to a boil; the balls are done once they float. Lift out into an ice bath, then use or freeze.