Fish Balls Recipe

Prepare fish

Trim any bones and remove skin from the fish fillets. Pat dry with paper towels, then cut into 1-inch pieces. Keep the fish chilled — place pieces on a tray over ice or refrigerate until ready to process.

First chop

Using a food processor in batches, pulse the fish pieces until they form a coarse paste (about 30–45 seconds). Scrape down the bowl between pulses to keep a consistent texture.

Add binders

With the processor running, add the egg white, ice water (very cold), salt, sugar, and fish sauce. Process 30–60 seconds until the mixture becomes smooth and slightly glossy. Stop and scrape down as needed.

Incorporate starch and oil

Add cornstarch and vegetable oil to the processor. Pulse briefly until fully incorporated and the batter is sticky and elastic. If using optional flavorings (garlic, ginger, green onion, sesame oil), add them now and pulse once to combine.

Test texture

Wet one tablespoon and drop into a bowl of cold water; the fish ball should hold together and have a slightly springy texture. If too loose, add 1 tsp more cornstarch and mix; if too stiff, add 1–2 tsp ice water and process briefly.

Prepare poaching liquid

Bring 6 cups of water or light broth to a gentle simmer in a wide pot. Add ginger slices, spring onion pieces and 1/2 tsp salt. Keep at a low, steady simmer (not rolling boil) so fish balls cook gently.

Shape fish balls

With wet hands or two spoons (or an ice cream scoop), take about 1 tablespoon of the fish paste and shape into smooth balls (about 1 inch / 25 mm diameter). Wet your hands between each ball to prevent sticking. Place shaped balls on a lightly oiled tray or plate.

Poach

Gently drop fish balls into the simmering broth in batches (avoid overcrowding). Stir gently to prevent sticking to the bottom. Fresh fish balls will sink then rise when cooked, about 3–5 minutes depending on size. Cook an additional 30–60 seconds after they float to ensure interior is cooked.

Finish

Remove fish balls with a slotted spoon into a bowl or directly into a noodle soup. Taste one and adjust seasoning of broth if needed. If you prefer firmer fish balls, after poaching, plunge them into an ice bath for 1 minute then reheat briefly in simmering broth before serving.

Serve hot in a clear broth with noodles, greens (bok choy, spinach), sliced chili, chopped cilantro and a drizzle of sesame oil, or use in stir-fries and hotpots. Leftover fish balls keep refrigerated up to 2 days or can be frozen on a tray then stored in a bag for up to 1 month.