Fish Balls Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Cut into 1-inch pieces and place in a bowl; chill the bowl and fish in the refrigerator for 10–15 minutes so the fish is cold (cold fish blends to a better paste).

First mince

Using a sharp chef's knife, coarsely mince the chilled fish into very small pieces or pulse 2–3 times in a food processor until coarsely chopped. If using a food processor, scrape down the sides between pulses.

Blend into paste

Transfer the chopped fish to a mixing bowl or the bowl of a stand mixer fitted with the paddle. Add salt, sugar, and white pepper. Using the mixer on medium speed (or by hand with a spatula), beat the fish while gradually adding the egg white. Continue beating until the mixture becomes pasty and slightly sticky, about 2–4 minutes.

Add binder and water

Sprinkle the cornstarch over the paste and pour in the cold water a little at a time while continuing to mix. The paste should become smooth and elastic. Finally, drizzle in the tablespoon of vegetable oil and mix until fully incorporated (the oil helps a glossy texture). If the paste feels too loose, add up to 1 additional tablespoon cornstarch; if too firm, add 1–2 tsp cold water.

Chill the paste

Cover and refrigerate the fish paste for 15–30 minutes to let the starch hydrate and the mixture firm slightly — this improves shaping and bite.

Prepare poaching liquid

In a large pot, combine 6 cups water or low-sodium broth, sliced ginger, and halved green onions. Bring to a gentle simmer over medium heat. Season with 1 teaspoon salt. Keep the liquid at a bare simmer — not a rolling boil — to prevent the fish balls from falling apart.

Shape fish balls

Wet your hands or two spoons with cold water to prevent sticking. Scoop about 1 tablespoon of paste per ball (for about 1-inch balls). Use one spoon to push paste off the other spoon or form into balls with wet palms. Work quickly to keep paste cold. You should get about 28–32 small fish balls from 1 lb of fish (depending on size).

Poach fish balls

Gently drop formed fish balls into the simmering liquid in small batches to avoid crowding. Stir gently once so they don't stick to the bottom. When fish balls float to the surface and remain floating, continue to cook them for 2–3 minutes to ensure they are cooked through (internal temperature should reach 145°F / 63°C). Remove with a slotted spoon to a warming bowl.

Optional sear for texture

For a lightly browned exterior, heat 1–2 tablespoons oil in a nonstick skillet over medium-high heat. Add cooked fish balls and sear, turning occasionally, until lightly golden, about 2–3 minutes. Drain on paper towels.

Serve fish balls hot in the poaching broth as a simple soup, or with dipping sauces such as soy sauce, sweet chili sauce, or a mixture of soy and sesame oil. Garnish with chopped cilantro or sliced green onions to taste.