Fish Balls Recipe
The fish ball, a surimi-type of fishery product, is an important animal protein source in the Chinese daily diet.
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Ingredients
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Fish Ball Mixture
Optional Flavor & Texture Add-ins
Method
Fish Ball Mixture
- 1
Prepare fish
Cut the white fish fillets into 1-inch pieces and remove any remaining connective tissue. Pat the pieces very dry with paper towels.
- 2
Pulse fish
Working in a food processor, pulse the fish in 2–3 short bursts until it forms a coarse paste (do not over-process into a paste yet). Scrape down the bowl between pulses.
- 3
Add seasonings and emulsify
With the processor running, add the salt, sugar, and white pepper. Slowly drizzle in the ice water in a thin stream while processing. Add the egg white and continue to process until the mixture becomes smooth and slightly sticky (a surimi-like paste), about 1–2 minutes more. The mixture should hold together when pressed.
- 4
Bind and finish
Stop the processor, scrape down the bowl, and add the cornstarch and vegetable oil. Pulse just until incorporated. If using sesame oil, add it now. Taste a tiny amount by cooking a 1/2 teaspoon in a hot nonstick pan to check seasoning and texture; adjust salt if needed.
Forming & Cooking
- 5
Prepare poaching liquid
Bring a large pot of water to a gentle simmer (not a vigorous boil). Add 1 teaspoon salt to the water and keep it just below simmering (small bubbles rising).
- 6
Shape fish balls
Wet one hand with cold water (or use a spoon) and scoop about 1 tablespoon of the fish paste. Using two wet spoons or wet hands, shape the paste into a smooth ball about 1 inch (2.5 cm) diameter. Dip hands or spoons in cold water between each ball to prevent sticking. Continue until all paste is used.
- 7
Poach fish balls
Gently drop the formed balls into the simmering water in batches (do not overcrowd). Stir gently once to prevent sticking. When the balls float, continue poaching 2–3 minutes more to ensure they are cooked through (internal temperature should reach 60–65°C / 140–150°F). Remove with a slotted spoon and transfer to a bowl of cold water briefly to stop cooking and firm texture, then drain.
- 8
Optional finishing
If a springier, glossier exterior is desired, after chilling, quickly return the balls to simmering water for 30–60 seconds, then remove and drain. Alternatively, lightly pan-fry the poached balls in a little oil to add color.
Serving & Garnish
- 9
Serve fish balls hot in soup, with noodles, in hot pot, or with dipping sauces such as soy-sesame, sweet chili, or hoisin. Garnish with minced scallion and a drizzle of sesame oil if desired.