Fish Balls Recipe
Surimi-type fishery products that are an important animal protein source in the Chinese diet.
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 Frying
Method
Preparation
Mixing the Ingredients
In a large mixing bowl, combine the surimi, cornstarch, minced garlic, grated ginger, finely chopped green onions, salt, white pepper, and sesame oil.
Adding Water
Gradually add the water to the mixture while stirring. Mix until you achieve a homogenous and sticky paste.
Forming the Fish Balls
Shaping the Balls
With wet hands, take a small amount of the mixture (about 1 tablespoon) and shape it into a ball. Repeat until all the mixture is used.
Cooking
Heating the Oil
In a large frying pan or wok, heat the vegetable oil over medium heat until hot.
Frying the Fish Balls
Carefully add the fish balls to the hot oil. Fry in batches to avoid overcrowding. Cook for about 4-5 minutes, or until they are golden brown and cooked through, turning occasionally.
Draining
Once cooked, remove the fish balls from the oil and place them on a plate lined with paper towels to drain excess oil.
