Fish Balls Recipe

Name: Walk-On's Sports Bistreaux - Columbia, MOs Fish Balls Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb White fish fillets (e.g., cod, pollock, haddock), skinned and boned; 3 tbsp Ice water; 1 unit Egg white; 2 tbsp Cornstarch; 1 tsp Salt; 1 tsp Sugar; 1 tsp White pepper; 2 tsp Vegetable oil (neutral); 2 tbsp Finely chopped green onion; 1 tsp Minced fresh ginger; 1 tsp Fish sauce or light soy sauce; 6 cups Water or light fish/chicken stock; 4 slices Sliced ginger; 1 stalk Green onion (white part, smashed); 1 tsp Salt

Inspired by Walk-On's Sports Bistreaux - Columbia, MO

Time1h

Serves4

The fish ball, a surimi-type of fishery product, is an important animal protein source in the Chinese daily diet for many people.

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Ingredients

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Fish ball base

1 lb White fish fillets (e.g., cod, pollock, haddock), skinned and boned

3 tbsp Ice water

1 unit Egg white

2 tbsp Cornstarch

1 tsp Celtic sea salt

1 tsp sugar

1 tsp White pepper

2 tsp Vegetable oil (neutral)

Flavor & binding additions (optional but recommended)

2 tbsp Finely chopped green onion

1 tsp Minced fresh ginger

1 tsp Fish sauce or light soy sauce

Poaching broth

6 cups Water or light fish/chicken stock

4 slices Sliced ginger

1 stalk Green onion (white part, smashed)

1 tsp Celtic sea salt

Method

Prepare fish paste

Trim and chop

Pat fish fillets dry with paper towel. Remove any remaining bones and silver skin. Cut fish into 1-inch cubes to make processing easier.

Pulse to a paste

Place fish cubes in a food processor in two or three batches to avoid overheating. Pulse until a coarse paste forms, scraping down sides as needed. Do not over-run until warm.

Add binders and seasonings

With the processor running on low, add egg white, ice water (add tablespoons one at a time), cornstarch, salt, sugar, white pepper, and vegetable oil. If using, add fish sauce/light soy, minced ginger and chopped green onion. Process until the mixture becomes a smooth, slightly sticky paste with a glossy appearance (about 30–60 seconds). The paste should be cohesive and elastic when you pull some between fingers.

Chill paste (optional)

Transfer paste to a bowl and chill in the refrigerator for 10–15 minutes if it warmed during processing; this firms texture and makes shaping easier.

Shape fish balls

Prepare a bowl of cold water (for wetting your hands) and a tray lined with parchment or lightly oiled. Wet one hand and scoop about 1 tablespoon of paste with the other hand, or use two spoons. Use the wet hand to roll the paste into a smooth ball between palm and fingers. Alternate scooping and rolling to make 24–30 bite-sized fish balls (about 1 inch each). Keep formed balls chilled on the tray while you finish shaping.

Poach fish balls

Heat broth

In a large pot, combine 6 cups water or stock with sliced ginger, smashed green onion stalk, and 1 tsp salt. Bring to a gentle simmer — do not boil vigorously, as that can make the balls fall apart.

Cook fish balls

Working in batches if necessary, gently slide fish balls into the simmering broth. Stir gently once to keep them from sticking to the bottom. When balls float to the surface (6–8 minutes), reduce heat to low and simmer for an additional 2 minutes to ensure cooked through. Total cook time ~8–10 minutes per batch. Remove with a slotted spoon to a bowl or directly to serving soup.

Finish & serve

Taste broth and adjust seasoning with a little salt or soy sauce if needed. Serve fish balls hot in the poaching broth as a simple soup, or cool and refrigerate for use in hot pot, stir-fries, or noodle soups. Garnish with sliced green onions and a drizzle of sesame oil or chili oil to taste.