Fuzhou Fish Balls
“These bouncy fish balls boast a savory filling that surprises with a burst of umami.”
Fish
Pork
Sweet Potato Starch
Ginger
scallions
Soy SauceWhere it comes from
Fuzhou Fish Balls are a beloved staple in Fujian, originating from the coastal city's rich fishing tradition and embodying the region's knack for marrying land and sea flavors. Historically, they were served during festive occasions, symbolizing prosperity and unity. The technique of crafting these delicate balls has been passed down through generations, a testament to Fujian's culinary heritage.
On the Palate
How it's made
5 steps · Show ↓24 min active
How it's made
5 steps · Show ↓- 15 min
In a large bowl, combine the fish and pork until smooth and sticky. Use your hands to knead the mixture until it becomes a cohesive paste, about 5 minutes. The mixture should feel smooth and slightly elastic.
Watch outEnsure the paste is well-kneaded; under-kneading will result in crumbly fish balls.
- 210 min
Shape the paste into small balls, about 1 inch in diameter. Use wet hands to prevent sticking, and place them on a tray lined with parchment paper.
- 35 min
Bring a pot of water to a simmer over medium heat. Gently drop the fish balls into the water and cook until they float to the surface, about 5 minutes. The fish balls should be firm and springy to the touch.
Watch outAvoid vigorous boiling; it can break apart the fish balls.
- 42 min
In a separate pan, heat a tablespoon of oil over medium heat. Add sliced ginger and scallions, stirring until fragrant, about 2 minutes. Add soy sauce and a splash of water to create a light sauce.
- 52 min
Add the cooked fish balls to the pan and toss them gently in the sauce for 2 minutes. The fish balls should be evenly coated and glossy.
