The Best Homemade Fresh Fish Balls
Take the street food vibe at home with fresh and delicious fish balls made with only all-natural ingredients. No more worrying about additives and buying fish balls from street foods with this recipe. Follow my easy step-by-step guide on how to make your very own fresh fish balls. Choose your favorite fish and prepare the rest of the pantry-friendly ingredients.
- Prep time
- 40 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole fish (I used grass carp)
- 1 tsp salt
- 50 ml green onion and ginger water
- 15 g salt
- 1/2 tsp MSG
- 2 egg whites
- 25 g corn starch
- 20 g lard
Instructions
- 1
Prepare The Fish
- 2
Clean the fish by chopping the head off, cutting it in half lengthwise, and peeling off the skin.
- 3
Chop the fish into smaller pieces, about 1 inch thick.
- 4
Remove the red parts of the fish filets. Otherwise, it will not make the balls white.
- 5
Then, chop the fish into small pieces to break the bones that attach to the spine.
- 6
Next, measure the fish filets. In my recipe video, my fish filets weighed 424 grams. You will need to make about 500g of fish paste with this.
- 7
Afterward, add a teaspoon of salt and mix it well with the fish.
- 8
Rinse the fish with water several times until the water becomes clear in the last rinse.
- 9
Take out the fish and squeeze out excess water.
- 10
Make The Fish Paste
- 11
In a blender, blend the chopped fish with green onion and ginger water. It should become paste-like.
- 12
Transfer the blended fish paste to a bowl and combine with 15g of salt.
- 13
Then, add MSG if desired and mix until well combined.
- 14
In a separate bowl, whisk the egg whites using chopsticks or a whisk and then use an electric hand mixer. It should become white and frothy.
- 15
Test the frothiness by placing a chopstick in the middle. It should not fall down and remain standing.
- 16
Combine the frothy egg white with the fish paste and mix thoroughly.
- 17
Do a float test. Take a piece of the fish ball and see if it floats in a bowl of water. It is successful if it floats.
- 18
Afterward, add the cornstarch and lard to the fish paste.
- 19
Stir everything well.
- 20
Cook The Fish Balls
- 21
Take a chunk of meat with one hand and squeeze out a small ball through your thumb and forefinger.
- 22
Scoop out the ball with a spoon and transfer it to a pot of cold water.
- 23
Lastly, cook the fish balls on low heat. It should give you soft, chewy, and firm fish balls.
- 24
Serve while hot with your favorite dipping sauce, noodles, or soup.