Shenhu Fish Balls
Traditional delicacy from Shenhu, Fujian, hand-pounded with fresh sea fish. The balls are springy and savory, served in a clear, flavorful broth. A taste of Minnan cuisine.
Ingredients
13 items- Fresh mackerel meat 500 g
- Egg white 1
- Scallion 10 g
- Ginger 5 g
- Salt 10 g
- Sugar 5 g
- White pepper 2 g
- Sweet potato starch 50 g
- Ice water 100 g
- Pork bone broth 1000 g
- Fish sauce 1 tbsp
- Celery leaves to taste
- Sesame oil a few drops
Nutrition
Steps （8 steps）
Scrape the fish meat into paste using a knife back. Remove fine bones. Place in a bowl, add salt, and stir vigorously in one direction for 5 minutes until sticky and dense.
Add egg white in two portions, stirring until fully absorbed each time. Add ginger, scallion, and white pepper; mix well.
Mix sweet potato starch with 50 g water to make slurry. Add to fish paste in three portions, stirring in one direction until thick and glossy.
Gradually add ice water, about 20 ml each time, stirring until absorbed. The paste should be semi-fluid and can be shaped into smooth balls.
Heat a pot of cold water. Dip hands in water, squeeze fish paste from tiger's mouth into balls, drop into water with a spoon.
Heat over medium, when water simmers, reduce to low. Cook until fish balls float (about 3 min), then 1 more minute. Remove and cool in ice water.
In another pot, bring broth to a boil, add fish balls, fish sauce, and white pepper. Cook on low for 2 minutes.
Ladle fish balls and broth into bowls, garnish with celery leaves and a few drops of sesame oil.
Tips
Always stir in one direction for springy texture. Dip hands in water before shaping to prevent sticking. Plunging into ice water enhances chewiness.
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