HOW TO MAKE FISH BALLS RECIPES

Name: How to Make Fish Balls
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: Chinese
Ingredients: Pure fish meat 1000g ( ,I use mackerel); Iced water 400g + more if needed; 2 tbsp. cooking wine; 4 tbsp. sugar; 3 tsp. salt; 4 middle size egg whites; 4 tbsp. cornstarch

HOW TO MAKE FISH BALLS | CHINA SICHUAN FOOD

How to Make Fish Balls | China Sichuan Food image

Provided by Elaine

Categories Main Course

Total Time 180 minutes

Prep Time 120 minutes

Cook Time 60 minutes

Number Of Ingredients 7

Ingredients

Pure fish meat 1000g ( ,I use mackerel)
Iced water 400g + more if needed
2 tbsp. cooking wine
4 tbsp. sugar
3 tsp. salt
4 middle size egg whites
4 tbsp. cornstarch

Steps:

Cut the head and tails off and then separate the fish into two fillets. Use s scoop to scoop off the meat. Save the head and tails. They can be used to cook a fish stock.
In summer days, please pre-frozen the fish and egg white for 1 to 2 hours until well chilled. Prepare 400g iced water.
Smash the fish: Place fish meat, cooking wine and 200ml iced water into a food processor and then mix with slow speed until well smashed. Transfer the fish meat to a stand mixer, use the mix hook.
Mixing the paste: transfer the fish meat to a stand mixer, use the mix hook. Add salt and sugar and continue mixing for 2 to 3 minutes at slow speed. Slowly add egg white and mixing until well absorbed at slow speed too.
Add 1/4 cup of iced water each time until all of the 150ml water is added and absorbed. Then use high speed to blend the mixture for 10 to 15 minutes until the paste becomes very fluffy like cream.
Add starch: Add starch and iced water alternately until all of the starch is added. Re-peat the testing once again to make sure the paste can float on the water.
Testing the fish paste: prepare a high cup with enough water, use a small scoop and take out a small amount of fish paste out. Dip to the water and see whether it floats on surface. If yes, start the next step. If no, continue blending the mixture at high speed.
Shape the balls: prepare a large pot with enough cold water and a small cup of clear water for wetting the scoop. Grasp some fish paste on left hand and hold a scoop with the right hand. Shape the paste to a ball with the help of left index finger and thumb. Dip the scoop into clean water and transfer the fish ball from the left hand. Dip the scoop into the water in the large pot and gently slide the fish balls to the water. They will float up quickly.
How to store

Nutrition Facts : Calories 9 kcal, ProteinContent 1 g, CholesterolContent 3 mg, SodiumContent 42 mg, ServingSize 1 serving

HOMEMADE FISH BALLS (??) | MADE WITH LAU

Homemade Fish Balls (??) | Made With Lau image

Learn how to make this incredibly versatile fish ball recipe right at home!

Provided by Made With Lau

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 15

Ingredients

8 oz tilapia fish fillets
2 oz shrimp
4 pieces cilantro
4 pieces green onion
ginger
dried mandarin orange peel
0.5 tsp white pepper
1 tsp chicken bouillon
1 tsp salt
1 tsp sugar
3 tbsp cornstarch
1 egg
5 tbsp water
1 tsp sesame oil
1 tsp olive oil

Steps:

We'll start by finely mincing our tilapia. Beat it down with the blunt edge of our knife to flatten it. Repeat this 1-2 more times to tenderize the fish. We want this to be as tender and paste-like as possible.
Just like our fish, we'll finely mince our shrimp.
With the blunt side of our knife, spatula, paddle, etc, we'll mix the tilapia and shrimp together, and flatten it. Make sure to do this thoroughly.
We'll finely chop some cilantro, green onion.
Mix salt, sugar, white pepper, chicken bouillon, egg, cornstarch in a bowl.
Add the fish paste and greens to the bowl, and mix thoroughly for 2-3 minutes.
This is a traditional technique - we'll take clumps of fish paste and slam it down on the bowl.
Cover and refrigerate for at least 30 minutes

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