What is Fish Ball?
Chinese fish ball is a very popular food in China, especially the most of people love to eat it. It is made from minced fish meat and flour mixed with egg white, salt, pepper, sesame oil and other seasoning ingredients. The main ingredient for making Chinese fish balls is minced fish meat, which can be purchased at any supermarket or wet market.
Fish Ball Recipe
Ingredients:
| Fish | 500g |
| Water | 200ml |
| Potato powder | 150g |
| Green onion | 10g |
| Ginger | 20g |
| Pepper | 1 teaspoon |
| Salt | 1.5 teaspoon |
Tips & Variations
1. Choose good quality minced fish meat.
2. Mix the minced fish meat with flour, eggs, salt, pepper, etc.
3. Add water into the mixture until it becomes sticky enough to form a dough.
4. Make small balls by rolling the dough between your hands.
5. Serve them as appetizer or snack.
How to make fish balls
1. Wash a cod fish, scrape off the scales, remove the internal organs and gills, and remove the blood of the fish.
2. Cut the fish gill down.
3. Cut the tail of the fish and push the knife forward along the fish bone.
4. Two large slices of fish with a razor blade.
5. Gently stroke the fish with your hands, and use tweezers to pick out the excess fish bones.
6. The fish skin is sliced off, and the fish is cut off with a knife and sliced into fish. Or use a spoon to scrape off the fish.
7. Fish bone, fish skin, fish meat.
8. Use a spoon to scrape off the fish meat from the fish bones.
9. Put the fish on the chopping board and pat it loose with the back of a knife.
10. Then use a knife to chop it into fine fish paste.
11. Put the shredded green onion and ginger into a bowl, add some water and some cooking wine, stir well to make the green onion and ginger water.
12. Put the mashed fish in a basin, add water in a small bowl of green onion and ginger.
13. Each time you add, beat the fish puree clockwise by hand until the onion and ginger water is fully integrated with the fish puree. Repeat until the onion and ginger water is added.
14. Inhale the fish puree of green onion and ginger water.
15. Add an egg white to the fish paste and continue to beat until the egg white is absorbed into the fish paste.
16. Hand speed is very important, whipping clockwise.
17. Then add some salt.
18. Add some pepper.
19. Then add the right amount of starch, the two of the starch are controlled by yourself, less for veterans, and more for novices, starch promotes the formation of fish balls.
20. Continue to beat the fish puree, and continue to beat the starch in one direction until the fish becomes a transparent, viscous gel mass.
21. You can add an appropriate amount of cooking oil, the fish balls will be more moisturized.
22. Boil a large pot of water and turn the water on and off. Before preparing a small bowl of water, put a spoon. Squeeze the meatballs with a tiger’s mouth.
23. Use a spoon dipped in water to dig into the water to make fish balls.
24. Turn on the high heat, and after rolling away, turn to the low heat. Be careful to turn the ladle back and forth and left and right slowly during the process.
25. Just cook the fish balls, and then add seasonings according to your taste.
Homemade Fish Ball (鱼丸)
Ingredients
- 500 g Fish
- 200 ml Water
- 150 g Potato powder
- 10 g Green onion
- 20 g Ginger
- 1 teaspoon Pepper
- 1.5 teaspoon Salt
Instructions
- Wash a cod fish, scrape off the scales, remove the internal organs and gills, and remove the blood of the fish.
- Cut the fish gill down.
- Cut the tail of the fish and push the knife forward along the fish bone.
- Two large slices of fish with a razor blade.
- Gently stroke the fish with your hands, and use tweezers to pick out the excess fish bones.
- The fish skin is sliced off, and the fish is cut off with a knife and sliced into fish. Or use a spoon to scrape off the fish.
- Fish bone, fish skin, fish meat.
- Use a spoon to scrape off the fish meat from the fish bones.
- Put the fish on the chopping board and pat it loose with the back of a knife.
- Then use a knife to chop it into fine fish paste.
- Put the shredded green onion and ginger into a bowl, add some water and some cooking wine, stir well to make the green onion and ginger water.
- Put the mashed fish in a basin, add water in a small bowl of green onion and ginger.
- Each time you add, beat the fish puree clockwise by hand until the onion and ginger water is fully integrated with the fish puree. Repeat until the onion and ginger water is added.
- Inhale the fish puree of green onion and ginger water.
- Add an egg white to the fish paste and continue to beat until the egg white is absorbed into the fish paste.
- Hand speed is very important, whipping clockwise.
- Then add some salt.
- Add some pepper.
- Then add the right amount of starch, the two of the starch are controlled by yourself, less for veterans, and more for novices, starch promotes the formation of fish balls.
- Continue to beat the fish puree, and continue to beat the starch in one direction until the fish becomes a transparent, viscous gel mass.
- You can add an appropriate amount of cooking oil, the fish balls will be more moisturized.
- Boil a large pot of water and turn the water on and off. Before preparing a small bowl of water, put a spoon. Squeeze the meatballs with a tiger’s mouth.
- Use a spoon dipped in water to dig into the water to make fish balls.
- Turn on the high heat, and after rolling away, turn to the low heat. Be careful to turn the ladle back and forth and left and right slowly during the process.
- Just cook the fish balls, and then add seasonings according to your taste.
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