Dahao Fish Balls
A traditional Chaoshan delicacy from Shantou, Dahao fish balls are hand-pounded for a bouncy texture and served in a clear broth with seaweed and celery.
Ingredients
9 items- Mackerel (or Nago fish) 500g
- Salt 8g
- Egg white 1
- Ginger and scallion water 50ml
- Ice water 50ml
- Starch 15g
- Dried seaweed to taste
- Celery to taste
- White pepper powder pinch
Nutrition
Steps （6 steps）
Clean the mackerel, remove head, bones, and innards. Cut the flesh into small pieces and pound repeatedly with a knife back or process in a food processor until a fine paste forms.
Add salt, egg white, ginger-scallion water, and ice water to the fish paste. Stir vigorously in one direction for about 5 minutes until the mixture becomes sticky and elastic.
Add starch and continue mixing until well combined. Cover with plastic wrap and refrigerate for 30 minutes to allow the paste to firm up.
Bring a pot of water to a gentle simmer (about 80°C), then reduce to low heat. Squeeze the fish paste through your thumb and index finger to form balls, using a wet spoon to release them into the water.
Cook over medium-low heat until the fish balls float, then continue cooking for another 5 minutes until fully cooked. Immediately transfer to ice water and soak for 5 minutes to enhance the bouncy texture.
Place rehydrated seaweed, diced celery, white pepper, and a pinch of salt in a serving bowl. Pour hot fish ball broth into the bowl, then add the fish balls and serve.
Tips
Key tips: Beat the fish paste until it is fully elastic; keep the water at a gentle simmer, not boiling; plunging cooked fish balls into ice water is crucial for the signature bounce.
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