Chaozhou Fish Balls
Chaozhou fish balls are a traditional Chaoshan snack known for their bouncy texture and fresh flavor. Handmade with fresh fish, served in a clear broth, they are delicious and comforting.
Ingredients
12 items- Mackerel (or grass carp) 1 fish (about 600g)
- Egg white 1
- Salt 1 teaspoon (5g)
- White pepper 1/4 teaspoon
- Ginger 3 slices
- Scallion 1 stalk
- Cornstarch 2 tablespoons (20g)
- Water 50ml
- Pickled Chinese cabbage (dong cai) 1 tablespoon (10g)
- Celery 1 stalk
- Cilantro to taste
- Sesame oil 1 teaspoon
Nutrition
Steps （10 steps）
Clean the mackerel, remove scales, bones, and skin. Take about 300g of meat, cut into small pieces, soak in water for 10 minutes to remove blood, then drain.
Finely chop the fish with a knife until it becomes a smooth paste, or use a food processor, about 15 minutes until the paste feels sticky.
In a large bowl, combine fish paste, egg white, 1 tsp salt, 1/4 tsp white pepper. Stir in one direction for 2 minutes until thick and sticky.
Add the ginger-scallion water in 3 batches, stirring continuously to absorb the liquid. Mix until the paste looks glossy.
Add 2 tbsp cornstarch and mix well. Then lift the paste and slap it in the bowl 20 times to increase elasticity until very firm.
Cover with plastic wrap and refrigerate for 30 minutes to allow the fish gel to set, making it easier to shape.
Wet your hands, take some paste and squeeze through your thumb and forefinger to form balls about 3 cm diameter. Use a spoon to scoop them into a bowl of water.
Boil a pot of water with ginger slices. When bubbles appear (about 80°C), reduce to low heat. Gently add fish balls, keeping water below boiling. Cook until they float, about 3 minutes, then cook 2 more minutes.
Immediately transfer fish balls to ice water for 5 minutes to cool rapidly, which enhances the bounce.
In another pot, bring 500ml fish broth or stock to a boil. Add dong cai and celery. Add fish balls, cook on medium heat for 30 seconds. Season with salt and pepper. Garnish with cilantro and sesame oil.
Tips
Dipping fish balls in ice water after cooking is key to the bouncy texture. Always stir the fish paste in one direction and slap it well to develop the gel.
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