Fish Balls Recipe

Prepare fish

Cut the white fish fillets into 1-inch pieces and place them in a bowl. Pat lightly with paper towels to remove excess surface moisture but do not dry completely.

Cold chopping - first pass

Place the fish pieces in a food processor in two batches (do not overfill). Pulse until the fish breaks down and becomes roughly minced, scraping down the sides frequently so the texture is even. Keep the bowl and fish cold (work over an ice bath or chill the processor bowl briefly if you can).

Emulsify

With the processor running on low, stream in the ice water and the egg white in a thin steady stream to create a smooth paste. Add the kosher salt and sugar, then process until the mixture becomes sticky and slightly glossy (about 1–2 minutes).

Add binders & seasonings

Sprinkle in the cornstarch and white pepper, then add the vegetable oil. Pulse several times and then run the processor for another 30–45 seconds until the mixture is homogeneous and elastic. If mixture feels too loose, chill 10 minutes; if too stiff, add up to 1–2 tablespoons more ice water.

Test texture

Wet a spoon with cold water and drop a small amount of paste into a bowl of cold water; the ball should hold together without dissolving and have a springy texture. Adjust by adding a little more cornstarch (if loose) or a splash more water (if too firm).

Shape fish balls

Bring the cold poaching liquid (water or fish stock) to a gentle simmer in a wide pot — not a rolling boil. Wet a soup spoon and your hands with cold water. Take about 1 tablespoon of fish paste and form into balls by scooping with the spoon and rolling between two wet spoons or between wet palms. Continue until all paste is used. Keep formed balls chilled on a tray while poaching in batches if necessary.

Poach gently

Lower the heat so the liquid is at a gentle simmer (small bubbles breaking the surface). Slide the fish balls into the simmering liquid a few at a time so they don't stick. Cook for 4–6 minutes, stirring gently once or twice to prevent sticking. The fish balls are done when they float and are firm and springy to the touch and reach an internal temperature of 145°F (63°C).

Finish

Use a slotted spoon to transfer cooked fish balls to a bowl of cold water for 30 seconds to stop cooking and firm them up, then drain. If serving immediately, toss with a little sesame oil to prevent sticking and add chopped scallion as garnish if desired.

Serve the fish balls hot as a snack, in soup, or with a dipping sauce of light soy sauce mixed with a little sesame oil. Store leftovers in an airtight container in the refrigerator for up to 2 days, or freeze on a tray and then transfer to a freezer bag for up to 1 month.