Homemade Fish Balls

Homemade Fish Balls

Bouncy, springy fish balls made from scratch with white fish paste and a quick chill.

Total 1 hr 15 min Makes 4 servings Calories 165/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Fish, Eggs, Sesame

These fish balls get their signature springy texture from vigorously beating fish paste until it firms up, a technique common in Chinese and Southeast Asian street food. Simmered gently in water or broth, they work well in noodle soups, hot pot, or skewered as a snack with dipping sauce.

Ingredients

  • 1 pound white fish fillets (such as cod, pollock, or wahoo), boneless and skinless
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 egg white
  • 3 tablespoons ice water
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 scallion, finely chopped
  • 6 cups fish stock or water, for poaching

Method

  1. Cut the fish fillets into small chunks and pat dry with paper towels.

  2. Place the fish chunks in a food processor and pulse until it forms a coarse paste, about 30 seconds.

  3. Add the cornstarch, salt, sugar, white pepper, and egg white to the processor. Process until smooth and sticky, scraping down the sides as needed.

  4. With the processor running, drizzle in the ice water and sesame oil, then add the minced garlic and scallion. Process until the mixture is pasty and slightly elastic, about 1 minute.

  5. Transfer the paste to a bowl and beat vigorously with a wet hand or spatula, lifting and slapping it against the bowl for 3 to 5 minutes, until it becomes noticeably springy and cohesive.

  6. Cover the bowl and refrigerate the fish paste for 20 minutes to firm up.

  7. Bring the fish stock or water to a gentle simmer in a 6-quart saucepan.

  8. Wet your hands and scoop about 1 tablespoon of fish paste, squeezing it through your fist to form a smooth ball, then scoop it off with a spoon dipped in water.

  9. Gently drop the shaped balls into the simmering liquid, working in batches of 10 to 12 to avoid crowding.

  10. Poach the fish balls until they float to the surface and turn opaque throughout, about 5 minutes per batch.

  11. Remove the fish balls with a slotted spoon and transfer to a plate or directly into soup or hot pot broth to serve.

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Rate this recipe

★ 4.6 (1)

Homemade Fish Balls

These fish balls get their signature springy texture from vigorously beating fish paste until it firms up, a technique common in Chinese and Southeast Asian street food. Simmered gently in water or broth, they work well in noodle soups, hot pot, or skewered as a snack with dipping sauce.

1 hr 15 min 4 servings 165 cal

Ingredients

  • 1 pound white fish fillets (such as cod, pollock, or wahoo), boneless and skinless
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 egg white
  • 3 tablespoons ice water
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 scallion, finely chopped
  • 6 cups fish stock or water, for poaching

Method

  1. 1

    Cut the fish fillets into small chunks and pat dry with paper towels.

  2. 2

    Place the fish chunks in a food processor and pulse until it forms a coarse paste, about 30 seconds.

  3. 3

    Add the cornstarch, salt, sugar, white pepper, and egg white to the processor. Process until smooth and sticky, scraping down the sides as needed.

  4. 4

    With the processor running, drizzle in the ice water and sesame oil, then add the minced garlic and scallion. Process until the mixture is pasty and slightly elastic, about 1 minute.

  5. 5

    Transfer the paste to a bowl and beat vigorously with a wet hand or spatula, lifting and slapping it against the bowl for 3 to 5 minutes, until it becomes noticeably springy and cohesive.

  6. 6

    Cover the bowl and refrigerate the fish paste for 20 minutes to firm up.

  7. 7

    Bring the fish stock or water to a gentle simmer in a 6-quart saucepan.

  8. 8

    Wet your hands and scoop about 1 tablespoon of fish paste, squeezing it through your fist to form a smooth ball, then scoop it off with a spoon dipped in water.

  9. 9

    Gently drop the shaped balls into the simmering liquid, working in batches of 10 to 12 to avoid crowding.

  10. 10

    Poach the fish balls until they float to the surface and turn opaque throughout, about 5 minutes per batch.

  11. 11

    Remove the fish balls with a slotted spoon and transfer to a plate or directly into soup or hot pot broth to serve.