Chinese fishballs are little glossy rounds of bouncing deliciousness, perfect in soups, noodles, sambals and stir fries.
- 500g (1.1 lb) white fish
- 1 Tbsp salt
- 1/2 tsp ground white pepper
- 1/4 cup water
- Mince the fish in a chopper.
- Place all the ingredients in a food processor, if you have one, and mix on low for 2 minutes. Then increase he speed to medium and continue mixing for a good 3 minutes until you have a sloppy, gloopy mix. Video coming soon! Alternatively, place all the ingredients into a bowl, and mix throughly with your hands. Then, pick the whole mixture up and throw it down onto the counter (or chopping board) from about a foot up. Do this about 60 times, by which time the fish paste will have achieved that springy consistency synonymous with fishballs.
- Have a large bowl of iced water to drop the fishballs into.. And a smaller bowl of cold water to dip your hands into periodically, to stop the paste from sticking too much to your hands.
- Form little balls with the paste, either with the traditional method (see video on how to roll Chinese meatballs, below) or the usual way by rolling the between your hands. Drop the balls into the large bowl until you’re ready to cook them.
- Cooking the fishballs
- Bring a large saucepan of water, with 1 Tbsp salt added, to boil. Lower the heat to medium, then slowly drop the fishballs into the boiling water, no more than 10 at a time.
- The fishballs are done when they float up, perhaps 2-3 minutes.
- Fish them out with a skimmer or slotted spoon and set them aside while you get the rest done. They are ready to be added to whatever recipe you want to use them in. See examples above.
- Category: Side dish
- Method: Medium
- Cuisine: Chinese
Keywords: chinese fishballs, fish recipes, chinese food