Make tender, springy homemade fish balls with fresh white fish, ginger, spring onion, white pepper, sesame oil, and a light starch mixture. These versatile fish balls are perfect for soups, hot pots, noodle dishes, or crispy snacks.
Calories
165kcal
Protein
25g
Carbs
6g
Fat
4g
Cut the fish into small pieces and place them in the refrigerator or freezer briefly until very cold but not frozen solid. Keeping the fish cold helps create a firm, cohesive paste.
Place the chilled fish in a food processor and pulse until finely minced. Add the cornstarch, egg white, salt, sugar, and white pepper.
With the processor running, gradually add the ice-cold water in small amounts. Continue processing until the mixture becomes smooth, thick, and noticeably sticky.
Add the grated ginger, spring onions, and sesame oil. Pulse briefly until the aromatics are evenly distributed without completely disappearing into the paste.
Transfer the fish paste to a chilled bowl. Stir it firmly in one direction for several minutes until it becomes elastic and holds its shape. Lift a portion and drop it back into the bowl a few times to improve the springy texture.
Prepare a bowl of cool water. Wet your hands and scoop up a portion of fish paste. Gently squeeze it through the space between your thumb and index finger to form a round ball, then use a wet spoon to release it.
Bring the cooking water and salt to a gentle simmer rather than a vigorous boil. Carefully add the fish balls and cook until they become firm and float to the surface.
Transfer the cooked fish balls to cool water briefly, then drain well. Serve them immediately in soup, hot pot, noodles, or with your favourite dipping sauce.
This fish balls recipe makes tender, springy homemade fish balls from fresh white fish, simple seasonings, and a light starch mixture. They are easy to prepare at home and can be served in soups, noodle bowls, hot pots, or as a crispy snack with dipping sauce.
Made with fresh fish and simple ingredients.
Light, tender and pleasantly springy.
Great for soups, noodles and hot pots.
Can also be fried for a crispy snack.
Easy to prepare in a food processor.
The texture depends largely on how the fish paste is prepared. Keeping the fish cold and working the mixture until it becomes smooth and sticky helps create the characteristic springy texture.
Start with very cold fish and use ice-cold water when preparing the mixture. This helps the paste remain firm and makes it easier to achieve a smooth texture.
Once the ingredients are combined, work the paste until it becomes sticky and elastic. This step helps give homemade fish balls their satisfying bite.
Cook the fish balls in gently simmering water rather than aggressively boiling them. Strong bubbling can damage their shape and make them break apart.
Mild, firm white fish works particularly well. Cod, pollock, haddock and tilapia are practical choices because their flavour is delicate and their flesh can be processed into a smooth paste.
Homemade fish balls are versatile enough for several meals. Add them to a clear broth with noodles and vegetables, serve them in a hot pot, or cook them until golden and pair them with a spicy or savoury dipping sauce.
Yes. Once the fish balls are cooked and drained, they can be fried until lightly golden for a crisp exterior while remaining tender inside.
The mixture may have become too warm, or the fish paste may not have been worked enough. Keeping the ingredients cold and mixing the paste until smooth and elastic can improve the texture.
Yes. Cool cooked fish balls completely before freezing them in an airtight freezer-safe container or bag. Portioning them before freezing makes it easier to use only what you need.
Yes. The fish can be finely minced by hand and worked into a paste, although a food processor makes the process faster and helps produce a more uniform mixture.
This fish balls recipe is a simple way to make fresh, versatile fish balls at home. With cold white fish, a well-worked paste and gentle cooking, you can create tender fish balls that work beautifully in soups, noodles, hot pots or as a snack. For more delicious homemade recipes, explore LaGrub.
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