fish balls

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

Homemade Fish Balls (鱼丸)

oz tilapia fish fillets

oz shrimp

cilantro

green onion

ginger

dried mandarin orange peel

0.5 tsp white pepper

chicken bouillon

salt

tsp sugar

cornstarch

water

tsp sesame oil

olive oil

Cut, mince, flatten fish

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. 

Cut, mince, flatten shrimp

Just like our fish, we'll finely mince our shrimp.

Mix fish & 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.

Chop greens, ginger, orange peel

We'll finely chop some cilantro, green onion. 

Create flavors

Mix salt, sugar, white pepper, chicken bouillon, egg, cornstarch in a bowl.

Mix everything together, add oils

Add the fish paste and greens to the bowl, and mix thoroughly for 2-3 minutes.

Slam the fish paste

This is a traditional technique - we'll take clumps of fish paste and slam it down on the bowl. 

Refrigerate & cook

Cover and refrigerate for at least 30 minutes

https://www.youtube.com/watch?v=W0M0KJaWPJ4&&list=PLvd5bo3J-_kq4FcYVCOK6ZR87dCGDqrSH&index=2

These healthy and tasty patties make great snacks for the lunch-box - and for the grown-ups.

Brown rice and salmon patties

100.00 gm medium grain brown rice

spring onions, trimmed, finely chopped

garlic cloves, crushed

can red salmon, drained, skin and bones removed, flaked

40.00 ml finely chopped fresh coriander leaves

125.00 ml low-fat grated cheddar

green beans, thinly sliced

40.00 ml wholemeal plain flour

egg, lightly beaten

20.00 ml kecap manis

carrots,

celery stalks,

cherry tomatoes

snow peas,

125.00 ml plain low-fat Greek-style yoghurt

22.00 gm sweet chilli sauce

My medley includes deep-fried fish balls, pork balls, white radish, fish siu mai, baby octopus, mini wieners, beef omasum, wheat gluten balls, and chicken hearts.The ingredients you can use are endless but here are some others that you can consider:  squid, beef tripe, wontons, quail eggs, noodles, beef brisket and potatoes.Serve using bamboo skewers and paper cups to enhance the experience!

Hong Kong Curry Fish Balls 街邊咖哩魚蛋

500 g Deep-fried fish balls

Beef omasum

250 g Baby octopus

200 g Wieners ((regular size are fine too))

200 g Fish siu mai

Chicken hearts

White radish

g Wheat gluten balls

shallots

Ginger

Garlic (, chopped (approx. 3 tbsp))

tbsp Oil

500 ml Broth

tbsp Cornstarch

Water

Curry paste

peanut butter

tbsp Chinese barbeque sauce ((Sha cha sauce))

tbsp Oyster sauce

tbsp Chu Hou sauce

tbsp Spicy bean paste ((dou ban sauce))

Turmeric powder

tbsp Dark soy sauce

Sugar

g Rock sugar

Peel white radish and make quarter turn cuts

Bring a pot of water to a boil, add 25 g rock sugar and white radish.  Wait for it to boil and turn down heat to medium.  Cook for approx. 20-30 minutes until soft then drain and set aside  This will infuse some sweetness into the white radish and remove some of the bitterness, if any

Clean baby octopus.  Remove beak and cut a slit in the head to remove all the organs if not already done.  Set aside

Bring another pot of water to a boil, add chicken hearts, baby octopus and the beef omasum.  Cook beef omasum for 2-3 minutes until cooked, submerse in cold water, cut into smaller pieces and set aside.  Cook chicken hearts and baby octopus for approx. 4 minutes until cooked, drain and set aside. I boiled them separately but boiling them together is fine too

Bring a big pot of water to a boil.  All the following ingredients need to be boiled for a few minutes to wash off some of the oil that is on the foods.  When water boils, add fish balls, wieners, fish siu mai and wheat gluten balls.  When water boils again, remove everything except for the wheat gluten balls, they’ll need an additional 5 minutes to soften the inside.  Deflate them and set aside

In a bowl, combine 4 tbsp curry paste, 4 tbsp smooth peanut butter, 2 tbsp Chinese barbeque sauce, 1 tbsp oyster sauce, 1 tbsp Chu Hou sauce, ½ tsp turmeric powder and 1 tbsp spicy bean paste and set aside

Prepare a few slices of ginger, chop garlic and shallots  If you like ginger, you can also mince it and mix it in with the sauce.  I usually keep them in slices so that I can easily fish them out

In a wok, pot or large pan, on medium high heat, add 2 tbsp oil and add sliced ginger.  Stir-fry until lightly toasted

Add chopped shallots and garlic.  Stir-fry until aromatic

Make room in the centre of the pan or push everything to one side.  Add sauce mixture.  And let it cook for one minute while mixing the sauce together

Then mix together with shallots and garlic

Add 2 cups broth, bring to a boil and turn the heat to low

Combine 2 tbsp cornstarch with 2 tbsp water.  Mix and slowly pour into the curry sauce.  Mix well until thickened

Taste the sauce.  Add some dark soy sauce to adjust the colour of the sauce.  Add light soy sauce and sugar to adjust the taste.  I added 1 tbsp of dark soy sauce and 2 tsp sugar to mine

Turn heat to medium-high and add everything that’s set aside except the fish siu mai (the skin will fall off if you simmer it in the curry sauce so just add those when you’re ready to serve).  I usually keep the same kinds together so that they can be easily found.  Mix them within their own groups  What goes in will be the deep-fried fish balls, wieners, baby octopus, beef omasum, white radish, chicken hearts and wheat gluten

When sauce starts to simmer, turn heat to low, cover with lid and cook for 10 minutes

Add fish siu mai

Serve

Made from a well-seasoned fish batter (paste) and formed into yummy and springy balls, these homemade Fish Balls are easy to make and require only a few simple ingredients. Experience how different these are from those you usually buy on the streets.

Homemade Fishballs

fish fillet (use while still cold or a bit frozen)

onion powder

garlic

salt (-

sugar

white ground pepper

flour

potato starch (or tapioca or cornstarch)

baking powder

Cut fish fillet into small pieces and place in a food processor or blender.

Add onion powder, garlic powder, salt, sugar, ground pepper, oil, flour, starch, baking powder and egg white.

Pulse for a couple of minutes gradually adding the ice water in between until it get a homogeneous texture. About 2-3 minutes depending on speed of processor.  Transfer content to a bowl.

Prepare a large bowl of lukewarm water (40°C).

Shaping. Lightly grease one hand with oil. Then scoop a fistful of mixture. Create a small round opening with your thumb and index finger. Then gently squeeze the mixture to push it up and out through the opening to make a small ball. Using a spoon,  scoop the ball and transfer it to the lukewarm water. Do this to the rest of the mixture.

Fill a large pot with enough water and bring it to a very gentle simmer. Scoop the balls using a strainer and transfer them in the hot water. Do not let the water into a rolling boil or it might break the fish balls. Cook for 20 minutes then remove the balls using a strainer and transfer them in a colander to drain excess water.

Let them cool down and store in ziplocks to freeze or you can fry them and serve with fish ball sauce.

Thank you for sharing this recipe. My kids loved it 😍

Nutritious, full of healthy flavors  and can be added in a variety of dishes. Two thumbs up!

I did it … but I broke my blender 😂😂😂😂

Just for clarification, what is the purpose of the 1/2 cup ice-cold water, because it is not in the procedure. Thanks so much.

These Vietnamese fish cakes are wonderfully crispy and golden on the outside while being smooth and springy on the inside. Made with classic Vietnamese flavours, these fish cakes will make a great accompaniment to soups, sandwiches or a hot bowl of jasmine rice!

Vietnamese Fish Cakes - Cha Ca Thi La

900 gm boneless fish fillets, (cubed)

potato starch

spring onions, (finely chopped)

gm dill, (finely chopped)

tbsp fish sauce

canola oil

tbsp ice water

garlic cloves, (finely chopped)

½ tsp baking powder

pepper (to taste)

Prep all your ingredients. Clean your fish fillets and remove any bones.

Get a large freezer bag (or zip lock bag) and add 1 tsp of oil. Spread the oil evenly inside the bag and leave aside until needed.

Cut the fish into small cubes. Coat the fish with the potato starch in a mixing bowl.

Add the seasoning ingredients to the fish. Mix well.

Divide the the fish into 2 -3 equal portions (depending on the size of your food processor). Do the same with the dill and spring onions but keep them separate from the fish.

In a food processor, blitz each fish portion for roughly 30 seconds. Check the fish for consistency. If there are still chunks, continue to blitz until smooth.

Add one portion of the dill / spring onions mix and blitz for another 10 seconds.

Scoop the fish cake mixture out and place it into the freezer bag. Repeat until all the fish is done.

Push out as much air as you can from the freezer bag and then tie it up. Put the fish bag in another freezer bag.

Knead the fish cake mixture, for 5 minutes. Then drop the fish bag 10 times from a height to push out any air bubbles.

Put the fish cake mixture in the fridge for at least 30 minutes.

Once chilled, take the fish cakes out of the fridge. Put some oil on your hands and mold fish paste into 5 cm long x 2 cm thick round patties or into balls.

In a pot on medium heat, deep fry each patty for roughly 4 minutes on each side or until golden. If making fish balls, roughly 3 minutes in total.

Once done, take the fish cakes / balls out and check for doneness. If cooked, let them rest on a kitchen towels . If not, cook them until done.

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Top Tags

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