Fish Balls Recipe

Trim and chill

Remove any remaining bones, skin and connective tissue from the fish fillets. Pat dry, then cut into 1-inch pieces. Place the pieces in the freezer for 10–15 minutes until cold but not frozen — this helps create a smooth paste.

Pulse fish

Working in a food processor in 2 batches if necessary, add the chilled fish pieces and pulse 8–10 times until coarsely chopped.

Add cold liquid and seasonings

With the processor running, add the ice cold water in a slow steady stream. Then add salt, sugar, white pepper, light soy sauce and sesame oil. Process continuously for 1–2 minutes until the mixture is smooth and slightly sticky (surimi texture).

Incorporate binders

Add the cornstarch and egg white (and optional panko if using) and pulse or process for another 30–45 seconds until fully incorporated and the paste becomes glossy and elastic. If using minced garlic, green onion or chili, fold them in briefly by hand or pulse 2–3 times so they are evenly distributed.

Prepare an ice bath in a large bowl. Fill a medium saucepan with the water or fish stock and bring to a gentle simmer (not a rolling boil). Keep heat at a low simmer.

Wet your hands or use two spoons to shape fish balls: scoop about 1 tablespoon of paste (about 15–18 g) and form into a smooth ball by rolling between wet palms or use a spoon-and-spoon technique. For larger balls, use 1.5 tablespoons. Keep shaped balls on a lightly oiled tray or plate to prevent sticking.

Work in small batches so you can cook them immediately after shaping to maintain texture.

Poaching (classic method): Gently drop a few fish balls into the simmering water/stock. Stir gently to keep them from sticking to the bottom. When the balls float, continue to simmer gently for another 3–4 minutes until cooked through (internal temperature ~63°C/145°F). Remove with a slotted spoon and transfer immediately to the ice bath for 1 minute to firm and set the texture, then drain.

Pan-fry (optional for crisp exterior): After poaching and chilling, heat 2 tablespoons oil in a skillet over medium-high heat. Add fish balls and sear, turning frequently, until golden brown on all sides, about 3–4 minutes.

Deep-fry (optional): Heat oil to 350°F/175°C. Deep-fry chilled fish balls in small batches 2–3 minutes until golden and puffed. Drain on paper towels.

Taste and adjust seasonings if you plan to use the balls in soup or a stir-fry — add soy-based dipping sauce, sweet chili, or broth as desired.

Serve hot in noodle soup, hot pot, skewered with dipping sauce, or chilled in salads. Store cooked fish balls refrigerated up to 3 days or freeze in a single layer then transfer to a bag for up to 1 month.