Homemade Fish Balls 自制鱼丸
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Chinese
Serves: makes about 40 balls
Ingredients
  • 1 large Spanish mackerel (approx. 900g) (substitute with yellow tail if unavailable)
  • 2 tsp salt
  • 1 ½ tsp sugar
  • 45 g pork lard – blend into paste (use 2 tbsp)
  • 2 tbsp corn starch / potato starch
  • 3 egg whites
  • 100 ml water
  • 2 stalks spring onion (white part)
  • 4 slices ginger
Instructions
  1. Prepare spring onion ginger water.
  2. Add 100 ml water to a blender together with spring onions and ginger slices. Blend until well incorporated and place in fridge.
  3. Cut and fillet the fish. Remove any bones from the fish meat. (refer to video)
  4. Scrap out the fish meat and transfer into a mixing bowl.
  5. Using a kitchen aid or stand mixer, beat the fish meat for about 6 mins on medium speed. The paste should look fairly pale and smooth.
  6. Add in egg whites and continue to mix for another 2 mins.
  7. Mix in salt, sugar, corn starch and continue to beat over low speed for another 2 mins.
  8. Scrape down the sides of the bowl and continue to beat for another min.
  9. Add in 2 tbsp pork lard paste and beat until well incorporated, about 5 min.
  10. With the mixer still on, slowly add in about 3 to 4 tbsp ginger onion water, little by little and continue to beat for another 2 mins until the water is incorporated into the paste.
  11. Turn up speed to medium high and continue to whisk for another 8 mins, until a smooth and bouncy texture is formed.
  12. Insert a chopstick. It should be able to hold the chopstick upright.
  13. To form the fish balls, prepare a large pot of cold water.
  14. Take a handful of fish paste and squeeze into desired round shape through your thumb and forefinger. (Refer to video)
  15. Using a spoon, transfer fish ball into a pot of cold water. Repeat until all the paste is used up.
  16. Cover unused portion with cling wrap and store in the fridge for up to 4 days or freezer for up to a month.
  17. Turn on heat and bring the pot of water to boil.
  18. Skim off white foam on the surface.
  19. Once the fish balls are floating, they are done.
  20. Drain and rinse off excess foam.
  21. Serve with your favorite noodles or soup.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2020/08/19/homemade-fish-balls/