Fuzhou Fish Balls (福州魚丸)
Total time
Author: Mike Hsu
Recipe type: Soup
Cuisine: Chinese
Serves: ~20 fish balls
- 1 lb basa fish fillet
- 4 oz finely ground fatty pork
- ¼ cup sweet potato starch
- 1 tsp salt
- 1 tbsp rice wine
- ¼ cup crushed ice
- 8 oz ground pork
- 1 tbsp fried shallot
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp tapioca flour
- Pat dry fish and cut into 1” chunks
- Throw fish paste ingredients into a food processor and blend for about 1-2 minutes until everything is a nice paste
- Mix the filling ingredients thoroughly
- Boil a saute pan with water and turn heat down to the lowest setting
- Wear gloves or wet hands, take 1 tbsp of fish paste and flatten on hand
- Add 1 tsp of filling and gently wrap the fish paste around the filling
- Gently roll the fish ball into the water
- Continue to add fish balls until complete
- Cover the fish balls and cook for about 15 minutes until fish ball feels firm
- If not using immediately, remove fish ball and chill in ice bath and freeze for later
- Put fish ball in chicken or fish stock soup to serve
- Garnish with fresh green onions
Recipe by It's My Dish at https://itsmydish.com/fuzhou-fish-balls/
3.5.3208