Smooth and Fragrant Sea Bass Balls
A classic Cantonese dish featuring sea bass cut into balls, quickly stir-fried to a silky smooth texture. Infused with ginger, scallion and Shaoxing wine, leaving an unforgettable umami.
Ingredients
11 items- Sea bass 1 (about 600g)
- Scallions 2 stalks
- Ginger 3 slices
- Egg white 1
- Shaoxing wine 1 tbsp
- Salt 1/2 tsp
- White pepper Pinch
- Cornstarch 1 tbsp
- Water 2 tbsp
- Cooking oil As needed
- Sesame oil 1 tsp
Nutrition
Steps （8 steps）
Prepare fish: Scale, gut and clean the sea bass. Fillet along the backbone, remove skin, cut into 3cm ball-shaped pieces. In a bowl, mix with a pinch of salt, white pepper, 1 tbsp Shaoxing wine and egg white until sticky, then add 1 tbsp cornstarch and marinate for 10 minutes.
Mix sauce: Combine 2 tbsp water, 1/2 tsp salt, a pinch of white pepper, and 1/2 tsp cornstarch in a small bowl. Stir until dissolved.
Blanch fish balls: Bring a pot of water to a boil, then reduce to a low simmer. Gently slide in the marinated fish balls, gently stir to prevent sticking. Blanch for 30-40 seconds until they turn opaque and float. Drain immediately.
Aromatics: Heat a wok over medium heat, add 1 tbsp oil until just starting to smoke. Add ginger and scallion whites, stir-fry for 15 seconds until fragrant.
Stir-fry: Turn to high heat, add blanched fish balls. Quickly toss for about 20 seconds to coat with the aromatic oil.
Sauce: Pour the prepared sauce along the edge of the wok. Continue stir-frying over high heat for about 10 seconds until the sauce thickens and coats the fish balls. Turn off heat.
Finish: Drizzle 1 tsp sesame oil over the fish balls and toss quickly to combine, adding shine and aroma.
Serve: Transfer fish balls to a preheated plate, garnish with green scallion pieces. Enjoy immediately while hot.
Tips
Use fresh live sea bass for optimal texture. The key to tenderness is marinating with egg white and cornstarch. Do not over-blanch; remove as soon as the fish turns opaque. Stir-fry gently to keep the balls intact.
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