Fish Balls Recipe
An important protein source in the Chinese diet, made from minced fish and can be found in various sizes and flavors.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
For Cooking
Method
Preparation
- 1
Prepare Fish and Shrimp
Start by preparing the fish. Rinse the white fish fillet and shrimp under cold water. Pat dry with paper towels.
- 2
Mince Fish and Shrimp
Cut the fish fillet into small pieces and place them in a food processor. Add the shrimp and process until the mixture is finely minced.
- 3
Mix Ingredients
Transfer the minced fish and shrimp into a mixing bowl. Add cornstarch, egg white, green onion, grated ginger, salt, white pepper, and sesame oil. Mix well until all ingredients are thoroughly combined.
Cooking
- 4
Boil Water
Bring a large pot of water to a boil. Once boiling, reduce to a simmer.
- 5
Form and Cook Fish Balls
With wet hands, take a small amount of the fish mixture and shape it into balls, about 2.5 cm in diameter. Carefully drop the fish balls into the simmering water.
- 6
Cook Fish Balls
Allow the fish balls to cook for 5-7 minutes or until they float to the surface and are cooked through.
- 7
Drain Fish Balls
Using a slotted spoon, remove the fish balls from the water and drain them on a paper towel.
Serving
- 8
Serve Fish Balls
Serve the fish balls hot with soy sauce and chili sauce on the side for dipping.
