Chinese fishballs. I can’t live without them. Little glossy rounds of bouncing deliciousness, fishballs are mild in flavour, making them a wonderful ingredient in all sorts of dishes in East and South East Asia. You’ll find them in soups, in noodles, in sambals and in fried rice.

The good news is, you can easily make them at home.

Homemade Chinese Fishballs Recipe

You may have heard, you may have read, that Chinese fishballs can be tricky. Too soft, too hard, not bouncy enough and a myriad of other scenarios.

Let me put your mind at ease. Just follow the recipe, and you’ll be playing mini basketball with those fishballs in no time at all!

All you need to make Chinese fishballs at home:

• white fish
• salt
• water
• white pepper

Some people add egg to their fishball paste, or cornflour as binders. You’ll find that this is more so in Chinese fishballs in China, as opposed to Chinese fishballs in Singapore and Malaysia, where I come from. As you can see from the recipe below, I don’t bother with either, as that’s how I grew up eating them.

What fish to use to make Chinese Fishballs?

Traditionally, wolf herring (ikan parang) or Spanish mackerel (ikan tenggiri) is used to make fishballs. However, for those of us who don’t have access to either, any type of white fish will do the job perfectly; tilapia, bass, catfish, grouper or cod. The tastier the fish, the tastier your fishballs.

How to make bouncy Fishballs?

The trick is in the mixing of the paste. The traditional method is to mix it all up, then to throw the paste down onto your kitchen counter from a height, about 60-70 times! Not unlike when making kebabs without binders in them.

But honestly, when it comes to fishballs, I’ve found that your food processor, with a paddle attachment, does the job perfectly, quicker and much better! Just like the Indonesian Bakso and Chinese meatballs.

Another traditional method is also to first scrape your fish meat from its skin, then mince it all up with a large knife.

Yeah, not something I bother with either. I get my fishmonger to prepare the fish, then get it all minced in the chopper when I get home. Because that’s what the chopper is for!

How to shape Chinese Fishballs

This part, I stick with tradition. All you do, is scoop up the meat, and squeeze a small ball through your thumb and forefinger, just like I showed you when making the Chinese meatballs. However, roll them up like regular meatballs if you’re more comfortable with it.

Fishcakes and fish rolls

You can also shape the paste as a roll or a regular fishcake, like those small Thai ones. Fishcakes and fish rolls are also very popular and common garnishes or ingredients in noodle and soup dishes.

How to use Chinese Fishballs

• As garnish for noodles and fried rice
  As mentioned above, fishballs make a great garnish for noodles and fried rice, especially when they are fried. After you’ve boiled them (recipe below), just lightly fry for a minute or so in a little oil, to brown and crisp the outside.
• As an ingredient in fried rice, fried noodles and stir fries
  Slice them up in half or quarters and add them to your stir fries towards the end, and heat through before serving up.
• Great in Asian style soups
  I quite often drop fishballs or meatballs into the soups we have, just to add some “bite”. They are great in any miso soup.
• Fried or grilled, on skewers, just like satay, as in the image above. They make great finger food too.

LinsFood Recipes that are Fishball Friendly

So, have you had Chinese Fishballs before? Are you a fan like me?

♥ And if you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! 😉 Thank you! ♥ 

Lin xx

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