Name: Homemade Fish Balls
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pansa fish fillet; 1 piece Egg white; a little salt; 1 tablespoon Cooking Wine; 1 shallot; a little pepper; 3 slices Sliced ginger; a little White pepper; a little Five spice powder; Some starch

Homemade Fish Balls

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Today, I made fish balls at home, so how can I make a fresh fish ball? In fact, the key is to do 2 steps. The first step is to choose good fish. Generally, fresh fish with fewer bones is used. But to be honest, it is very troublesome to use fresh fish. It is really time-consuming to take fish paste, and it is inevitable that there will be Small fish bones, so my next best thing is to choose pangasius fillets. This fish has no bones, but even if there is no bones, you can’t just hit the fish paste directly. The fascia in the fish must be removed first. The processed fish meat is then put into the food processor, adding an appropriate amount of green onion, ginger, pepper and water, and whipping into fish puree. The second step is to add a little seasoning to the beaten fish paste and beat it vigorously. Remember to beat in one direction until the fish paste becomes fluffy. Then you can put it in the pot and simmer it slowly. The water in it does not boil! Fish balls must not be boiled over high heat. Fish balls simmered over low heat are more tender and delicious.

Homemade Fish Balls

1. Thaw pansa fish fillet, wash and absorb moisture

2. Cut the fish into small pieces. Note that it is best to remove the fascia inside. Put the fish pieces into the cooker and add appropriate amount of green onion, ginger, and pepper water.

3. Whipped into minced fish

4. Put the minced fish in a basin, add egg white, cooking wine, salt, white pepper, five-spice powder, baking powder and chicken powder

5. Stir in one direction

6. Squeeze the fish balls out of a tiger’s mouth or scoop them with a spoon to make them round

7. Put the right amount of water in the pot, put the green onion and ginger in the water, don't wait for the water to boil, put the fish balls in the water

8. After squeezing them all, use medium and small fire to boil together.

9. carry out

Tips:
Even if boneless and thornless fish is used, the fascia of the fish must be removed, otherwise the taste will not be good. Fish balls must not be boiled over high heat. Fish balls simmered over low heat are more tender and delicious.