📝 About This Recipe
Hailing from the coastal city of Fuzhou, these legendary fish balls are a marvel of culinary engineering, featuring a bouncy, snow-white fish paste exterior that hides a savory, succulent pork filling. Unlike ordinary fish balls, these are prized for their 'Q' texture—a perfect springiness—and the burst of rich, aromatic broth that releases with every bite. This dish represents the soul of Min cuisine, balancing the delicate sweetness of fresh seafood with the deep umami of seasoned ground meat.
🥗 Ingredients
The Fish Paste (Outer Shell)
- 500 grams Spanish Mackerel or Eel fillet (skinned, deboned, and chilled)
- 150 grams Sweet Potato Starch (high quality, finely ground)
- 1 large Egg White (chilled)
- 100 ml Ice Water (added gradually)
- 1.5 teaspoons Salt
- 1/2 teaspoon White Pepper
The Savory Meat Filling
- 200 grams Ground Pork (70% lean, 30% fat for juiciness)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Shaoxing Wine
- 1/2 teaspoon Sugar
- 1 teaspoon Sesame Oil
- 1 teaspoon Ginger Juice (freshly squeezed)
- 1 tablespoon Green Onions (minced very finely)
The Soup Base
- 1.5 liters Chicken or Fish Stock
- 1 tablespoon Fujian Red Rice Vinegar (for authentic tang)
- 2 tablespoons Celery or Cilantro (finely chopped for garnish)
- 1/4 teaspoon White Pepper (to taste)
👨🍳 Instructions
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1
Prepare the filling: Combine ground pork, soy sauce, Shaoxing wine, sugar, sesame oil, ginger juice, and minced green onions in a bowl. Stir vigorously in one direction for 5 minutes until the meat becomes a sticky paste. Roll into small balls (about 1.5cm diameter), place on a tray, and freeze for 30 minutes to make them easier to wrap.
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2
Prepare the fish: Ensure the fish fillets are very cold. Scrape the meat from the skin using a spoon to avoid any tough connective tissue. Finely mince the fish meat or pulse in a food processor until it forms a smooth paste.
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3
Develop the 'Q' texture: Place the fish paste in a large bowl. Add salt and white pepper. Use your hand or a stand mixer with a paddle attachment to beat the fish paste, adding the egg white and ice water in small increments.
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4
Beat the paste: Continue beating the fish paste in one direction for 10-15 minutes. The paste should become lighter in color, shiny, and very elastic.
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5
Incorporate starch: Gradually fold in the sweet potato starch. Continue mixing until the starch is fully absorbed and the paste is thick enough to hold its shape.
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6
The Float Test: Drop a small piece of fish paste into a bowl of room-temperature water. If it floats immediately, the paste is ready and sufficiently aerated.
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7
Set up the station: Prepare a large pot of cold water and a bowl of clean water to dip your spoons in.
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8
Assemble the balls: Take a handful of fish paste in your left hand. Place a semi-frozen pork ball in the center of the paste. Squeeze your hand into a fist so the fish paste rises up and covers the pork ball, emerging through the circle formed by your thumb and index finger.
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9
Shape and release: Use a wet spoon to scoop the formed ball off your hand and gently drop it into the pot of cold water. Repeat until all ingredients are used.
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10
Poach the balls: Place the pot on the stove over medium heat. Bring the water to a very gentle simmer—do not let it reach a rolling boil, as this will tear the delicate fish exterior. Cook until the balls float and have expanded slightly (about 8-10 minutes).
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11
Prepare the broth: In a separate pot, bring your chicken or fish stock to a boil. Season with salt, white pepper, and a splash of red rice vinegar.
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12
Serve: Transfer the cooked fish balls into serving bowls, ladle over the hot broth, and garnish generously with chopped celery or cilantro and a drop of sesame oil.
💡 Chef's Tips
Always keep your ingredients cold; heat from your hands or a food processor can break down the fish protein and ruin the texture. Use high-quality sweet potato starch rather than cornstarch for the most authentic, chewy 'Q' texture. Beating the paste in a single direction is crucial for aligning the protein fibers to create that signature bounce. If you find wrapping difficult, you can chill the fish paste for 30 minutes before assembly to make it firmer. Do not skip the 'float test'—it is the only way to ensure your fish balls won't be dense and heavy.
🍽️ Serving Suggestions
Serve as a classic breakfast or snack alongside a plate of Fuzhou-style fried noodles. Pair with a side of pickled radish to cut through the richness of the pork filling. Accompany with a small dish of extra Fujian red rice vinegar for dipping. For a complete meal, serve as part of a multi-course Fujian banquet including Lychee Pork. A light Jasmine tea is the perfect palate cleanser for this delicate seafood dish.