Chinese Fishballs
My love for fishballs started with hotpots. Of course, we all want to dip those beef slices first ; but after two or three, those bouncy, soft fishballs start catching your eyes.
And so they should ! With a touch of herbs and a hint of sesame, and this unique texture that requires you to smash this fish a little, Chinese fishballs are quite addictive. I find that they pair very well with a broth -I especially like them with a broth, be it a Szechuan spicy broth, or a mild Thai broth, that you might flavour with red pepper paste for a spicy kick. You can also fry them, and they'll be deliciously crispy on the outside and mellow ion the inside.
For a quick dinner, pair these fishballs with noodles or rice, plus any broth you like. Add a few herbs, some chili oil maybe, and you will be very happy.
Those fishballs are quick and easy to put together, but do account for a 30mn resting time in the fridge.
Chinese fishballs - Recipe
Ingredients - Advice & key points
- Fish meat:
- Pair this recipe with Thai fish broth ; this way, you'll use up your fish carcasses as well as their meat !
- You can use any white fish you like, so favour using the cheapests, such as pollock, tilapia or pangasius.
- Whenever you need white fish for a recipe, simply ask your fishmongers' to keep their carcasses separetely !
- Other ingredients (scallions, sesame oil, ginger...): You should be able to find them in any Asian store or simply at your local grocery store.
- It's worthwile to leave your fishballs in the fridge 30 minutes. Resting lets the meat proteins bind together, leading to a firmer and more cohesive filling that is easier to handle and less likely to fall apart during cooking.
- Weeknight Idea : Launch your Thai broth first, let it simmer 45 minutes. Finish it with some fish sauce and lime. Meanwhile, make your fishballs. Finally, add your fishballs + noodles to your broth. You're done within an hour !
Let's fishball !
Note : This recipe will provide you with around 14 medium-sized fishballs. If you make them smaller (recommended), you'll get 18 to 20 of them.
These soft Chinese fishballs pair wonderfully with any Asian broth you fancy. Add noodles and cilantro, and you're good to go !
- 400 grams white fish
- 6 cilantro stems (with leaves)
- 5 scallions
- 1 2cm piece of ginger (~1 tsp)
- 1/2 lime (zested)
- 1 small tsp of white pepper
- 1 teaspoon powdered chicken stock
- 1,5 tablespoon salt
- 1 teaspoon sugar
- 3 tablespoons cornstarch
- 1 large egg
- 100 milliliters water
- 1 teaspoon sesame oil
- 2 teaspoons neutral oil
- Prep your veggies
Finely mince your cilantro, green onion, and ginger. Zest your lime.
- Mince that fish !
Using a large knife, finely mince your white fish.
Smash it with the flat of the knife to tenderize it, until the fish is almost paste-like.
- Prep your cornstarch slurry
Mix your salt, sugar, white pepper, chicken bouillon, cornstarch and water in a small bowl.
- Finish that fish paste
To a large mixing bowl, add your fish paste, greens, and cornstarch slurry. Mix well for 2 to 3 minutes.
Add your oils, then mix again another minute.
Place your bowl in the fridge for 30 minutes.
- Form your balls
Place a small bowl with water next to you ; keep your hands moist so that the fish paste doesn't stick.
Shape up your balls by making a rolling motion with both of your hands. Do not make them too large ; they'll cook more evenly.
- Cook these balls !
Option 1 : Boil them into a broth, around 1 to 2 minutes.
Option 2 : In a neutral oil heated up at 175°C, deep fry them around 1 minute, then dip in a spicy mayo or sweet & sour sauce. You could also pan-fry them in a bit of oil for a few minutes.
Thank you for trying out this recipe ! Do not hesitate to leave some feedback. I hope it brightened your day.