Fish Balls Recipe

Prepare fish

Chill the fish fillets in the refrigerator until very cold. Pat them dry and cut into roughly 1-inch pieces. Keep everything cold to maintain a smooth paste.

Initial mince

Place the fish pieces in a food processor in two batches if needed. Pulse until roughly chopped — do not overheat the fish. Scrape down the bowl between batches.

Make paste

With the processor running, add the ice water in a thin stream, then add the egg white, cornstarch, salt, white pepper, sugar, and vegetable oil. Process continuously until the mixture becomes a smooth, slightly sticky paste (surimi-like), about 1–2 minutes. The paste should be tacky and hold together when pinched.

Adjust texture and seasoning

Taste a small bit by cooking a teaspoon of paste in a hot pan or microwave for 20–30 seconds, then cool and taste. Adjust salt, pepper, or add up to 1 tsp light soy sauce or 1 tsp sesame oil if desired. If you want a springier texture, incorporate the optional 1/4 tsp baking soda into the paste and process briefly. For firmer/chewier balls, fold in up to 1/2 cup panko at this stage.

Shape fish balls

Bring a pot of water or light stock to a gentle simmer (about 80–90°C / not rolling boil). Wet your hands or use a pair of spoons to portion the paste: wet hands with cold water, scoop about 1 tablespoon (or desired size) of paste, then use your other hand or a spoon to roll it into a smooth ball. Keep a bowl of ice water nearby to wet hands between batches to prevent sticking.

Poach

Gently drop the formed balls into the simmering water/stock in batches so they do not crowd. Stir gently to prevent sticking to the bottom for the first minute. When fish balls float to the surface and remain there for 1–2 minutes, they are cooked through (total cook time approximately 3–5 minutes depending on size). Remove with a slotted spoon to a bowl.

Chill for firmer texture (optional)

To firm and set the texture, plunge the cooked fish balls into an ice bath for a few minutes, then drain. This step gives a snappier bite and helps them hold shape when later reheated or fried.

Alternate crisp finish (optional)

For a crunchy exterior, after chilling and draining, toss cooked fish balls lightly in panko, then shallow-fry in 2–3 mm of hot oil (170–180°C) until golden, about 1–2 minutes, turning to color evenly. Drain on paper towels.

Serve fish balls hot in soups, noodle bowls, or with dipping sauces such as soy-chili, sweet chili, or sesame-based sauces. They also work cold in salads or skewered as snacks.

To store: Refrigerate cooked fish balls in an airtight container for up to 3 days. For longer storage, freeze in a single layer on a tray until solid, then transfer to a sealed bag for up to 2 months. Reheat from frozen by simmering directly in broth until heated through (5–8 minutes).