Sesame Fish Balls
Crispy on the outside, tender inside, these sesame fish balls are bursting with flavor. Perfect as appetizers or party snacks.
Ingredients
10 items- Boneless fish fillet (cod or grass carp) 300 g
- Egg white 1
- Shaoxing wine 1 tbsp
- Light soy sauce 1 tbsp
- White pepper powder 1/2 tsp
- Salt 1/2 tsp
- Cornstarch 1 tbsp
- Ginger-scallion water 2 tbsp
- White sesame seeds 50 g
- Cooking oil as needed
Nutrition
Steps （7 steps）
Debone and skin the fish, then chop or process until a smooth paste forms, about 3-5 minutes.
Add egg white, Shaoxing wine, light soy sauce, white pepper, salt, and cornstarch to the fish paste. Stir vigorously in one direction for 2-3 minutes until well combined.
Gradually add the ginger-scallion water in 2-3 additions, mixing well after each until fully absorbed. The mixture should become smooth and elastic.
Lightly oil your palms, scoop some fish mixture and roll into 2.5 cm balls. Coat evenly with sesame seeds, pressing gently to adhere.
Heat enough oil in a pot to 160°C (medium heat, bubbles form around chopsticks). Fry the fish balls for 3 minutes until set and they float, turning once.
Remove fish balls, increase oil temperature to 190°C (high heat). Return and deep-fry for another minute until golden brown and crispy.
Drain on paper towels to remove excess oil. Serve hot with sweet chili sauce if desired.
Tips
Always stir the fish paste in one direction and add the ginger-scallion water gradually; this is the key to a bouncy texture.
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