Fish Balls Recipe
The fish ball, a surimi-type of fishery product, is an important animal protein source in the Chinese daily diet for many people. They are made into different sizes, flavors, and textures, from very soft to crunchy and firm.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Fish Mixture
In a food processor, combine the fish fillets, tapioca starch, egg white, salt, white pepper, minced garlic, and ice-cold water.
- 2
Blend the Mixture
Process the mixture until a smooth, elastic paste forms. You may need to scrape down the sides to ensure everything is well blended.
- 3
Add Green Onions
Fold in the chopped green onions into the fish paste using a spatula, ensuring they are evenly distributed.
- 4
Form the Fish Balls
Wet your hands with water to prevent sticking, then take small portions of the fish mixture and roll them into balls, about the size of a golf ball.
- 5
Prepare for Cooking
Bring a pot of water to a gentle boil. You can also prepare a steamer if you prefer steaming the fish balls.
- 6
Cook the Fish Balls
Drop the fish balls into the boiling water. They are done when they float to the surface, which usually takes about 5-7 minutes.
- 7
Serve
Remove the fish balls from the water using a slotted spoon and serve them hot with dipping sauces or in soups.