Sesame Fish Balls
Crispy on the outside and tender on the inside, these sesame fish balls are made from fresh fish, coated with white sesame seeds and deep-fried to golden perfection. A classic Chinese dish loved by all ages.
Ingredients
11 items- Fish fillet (cod or grass carp) 300 g
- White sesame seeds 50 g
- Egg 1
- Cornstarch 30 g
- Ginger 10 g
- Scallion 10 g
- Cooking wine 1 tbsp
- Salt 1/2 tsp
- White pepper 1/4 tsp
- Sesame oil 1 tsp
- Cooking oil as needed
Nutrition
Steps （7 steps）
Wash the fish fillet, remove skin and any bones, then mince with the back of a knife into a fine paste and transfer to a bowl. Add minced ginger, scallion, cooking wine, salt, white pepper, sesame oil and egg white. Stir in one direction for about 3 minutes until the paste becomes sticky and elastic.
Add cornstarch to the fish paste and mix well. Then, repeatedly slap the paste against the bowl by hand about 30 times to increase springiness. Cover with plastic wrap and refrigerate for 20 minutes to firm up.
Remove the fish paste from the fridge. Lightly oil your hands and roll the paste into balls about 2 cm in diameter, placing them on a plate. Clean and re-oil your hands after each ball to prevent sticking.
Spread white sesame seeds on a flat plate. Roll each fish ball in the seeds until evenly coated, gently pressing to make the seeds adhere. Transfer to another plate and set aside.
Pour enough oil into a pot and heat over medium heat to about 160°C (when small bubbles appear). Gently place the fish balls into the oil and deep-fry over medium heat for 3-4 minutes, turning occasionally, until they float and turn golden brown. Remove with a slotted spoon and drain on paper towels.
Increase the heat to high and heat the oil to about 180°C (slight smoke). Return the fish balls to the oil for a second fry of 20-30 seconds, then quickly remove and drain. This step ensures an extra crispy crust.
Arrange the crispy sesame fish balls on a serving plate. Serve immediately with sweet chili sauce or salt and pepper dipping for the best texture – crisp outside and tender inside.
Tips
Choose a tender white fish like cod or sea bass. Stir the fish paste in one direction until it becomes stiff (develops gluten), which prevents the balls from falling apart during frying. The double-frying technique is crucial for crispiness. For extra bounciness, you can mix in some minced shrimp.
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