🐟 Homemade Fishballs Recipe
✅ Ingredients (Makes ~25–30 fishballs)
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500g (1 lb) white fish fillet, skinless & boneless (e.g., pollock, tilapia, cod, or mackerel)
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1 tsp salt
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1 tsp sugar
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1 tbsp cornstarch
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1 egg white (optional, for extra bounce)
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2–3 tbsp ice-cold water (as needed)
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1/2 tsp white pepper
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1 tsp sesame oil (optional)
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1–2 cloves garlic, minced (optional)
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Chopped green onions or parsley (optional for added flavor)
🔪 Instructions
1. Prepare the Fish
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Rinse the fish fillet and pat dry.
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Cut into chunks.
2. Make the Fish Paste
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In a food processor, add fish, salt, sugar, white pepper, egg white, and cornstarch.
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Blend into a thick, sticky paste. Add cold water 1 tbsp at a time to help smooth it out.
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The paste should be firm, elastic, and slightly sticky. Pulse until smooth.
No food processor? Use a cleaver or knife to chop and smash the fish repeatedly until it becomes a paste.
3. Improve the Texture (Secret Step for Bounce!)
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Scoop the paste into a bowl.
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Grab a handful of paste and slap it back into the bowl repeatedly (20–30 times) — this helps create that classic bouncy texture.
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Chill the paste for 30 minutes (optional but helps firmness).
4. Form the Balls
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Wet your hands or a spoon.
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Scoop a small amount and shape into balls (about 1 inch in diameter).
5. Cook the Fishballs
Option A: Boiling (for soups or noodles)
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Bring a pot of water to a gentle simmer (not a rolling boil).
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Drop fishballs in — they will sink, then float when cooked (~3–5 mins).
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Remove and transfer to ice water (optional) for firmer texture.
Option B: Deep Frying
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Heat oil to 350°F (175°C).
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Fry until golden brown (~3–4 minutes), turning occasionally.
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Drain on paper towels.