Fish Balls Recipe

Prepare fish

Pat the fish fillets dry with paper towels and remove any remaining bones and skin. Cut the fillets into 1-inch pieces to make them easy to process.

First chop

Place the fish pieces in a food processor in batches (do not overfill). Pulse until the fish becomes a coarse paste, scraping down the bowl as needed. The texture should be mashed but not fully smooth yet.

Create emulsion

With the processor running on low, add the ice water in a steady stream to the fish paste to create a smooth, glossy emulsion. Add the egg white and continue processing until well combined and slightly sticky (about 30–60 seconds).

Season and bind

Transfer the fish emulsion to a mixing bowl. Add cornstarch, salt, sugar, white pepper, and baking powder (if using). Mix vigorously by hand or with a wooden spoon until the mixture is sticky and elastic, about 2–3 minutes. This develops the bind and chew. If mixture feels too loose, chill 10 minutes.

Finish with oil

Drizzle the lukewarm vegetable oil into the mixture while stirring; this increases gloss and helps texture. The mixture should hold shape when scooped and feel cohesive.

Shape fish balls

Bring a pot of water or fish stock to a gentle simmer (see poaching liquid section). Wet two spoons or your hands with cold water. Scoop about 1 tablespoon of mixture and use one spoon to push it off into your hand or the other spoon, then roll quickly between palms to form a smooth ball about 1 inch (2.5 cm) diameter. Repeat until all mixture is used, dipping hands in cold water as needed to prevent sticking.

Poach

Create a gentle simmer (not a rolling boil) in the pot with 8 cups water or light fish stock and 1 tsp salt. Carefully drop fish balls into the simmering liquid in batches to avoid overcrowding. Stir gently once to prevent sticking. Poach for 5–7 minutes until the fish balls float and are firm to the touch. For larger balls, cook up to 8–10 minutes. Internal temperature should reach 145°F (63°C).

Optional quick sear (for texture)

To add a light browned exterior, heat 1 tbs oil in a skillet over medium-high heat. Drain poached fish balls, then briefly pan-sear 30–60 seconds per side until lightly golden. This step is optional and changes the street-food style to a pan-fried finish.

Serve

Transfer cooked fish balls to a bowl or plate. Garnish with sliced scallions if desired and serve hot with soy sauce, chili sauce, in noodle soup, or with dipping condiments of choice.