How To Make Fish Balls

Method7 steps

1. 1

   Step 1: Mix the one pound of raw fish paste with the minced cloves from one garlic head and the tablespoon of ground black pepper (1 tbsp) until evenly combined. Keep this single seasoned paste stock cold while preparing the pot.

   Uses 1 lb raw fish paste · 1 head garlic, cloves peeled and minced · 1 tbsp ground black pepper

2. 2

   Step 2: Bring water in a medium pot to a boil, with enough room to cook the fish balls without crowding.

   Uses Water to boil the fish balls

3. 3

   Step 3: To make the first ball, use about 1 tablespoon of the prepared seasoned paste. Hold a small handful in one hand and push a ball through the circle formed by your thumb and index finger, using the other three fingers to press the paste upward. Loosen your grip to let the ball drop slightly, tighten again to reform it, and repeat 1–2 times for a bouncier texture. Use a spoon to separate the formed ball. Keep the remaining seasoned paste cold.

   Uses About 1 tbsp of the one prepared seasoned paste stock

4. 4

   Step 4: Lower the formed ball gently into the boiling water. Cook for about 2 minutes, depending on its size, until it rises to the surface and the center is fully cooked. Check a representative thick ball is opaque throughout and reaches at least 155°F (68°C) for 17 seconds; continue cooking if needed rather than relying on floating alone. Lift the cooked ball out with a clean slotted spoon or strainer.

   Boil one formed fish ball · 2 minUses One formed raw fish ball · Boiling fish-ball cooking water

5. 5

   Step 5: Repeat the same shaping and boiling process with the remaining seasoned paste, keeping raw paste separate from the cooked balls. Cook each ball for about 2 minutes after it enters boiling water, checking the fully cooked opaque center reaches at least 155°F (68°C) for 17 seconds. Work without crowding the pot and continue until the one seasoned paste stock is used up. Collect the cooked balls together; the clear cooked broth can be reserved for another dish.

   Uses Actual remaining seasoned fish paste · Hot cooking liquid remaining after the first ball

6. 6

   Step 6: Serve the fully cooked fish balls hot as a snack, or use the actual amount you want in another cooked dish. This makes one batch from a pound of raw fish paste; the finished weight and number of balls depend on the ingredients and shaping.

   Uses First fully cooked fish ball · Remaining fully cooked fish balls

7. 7

   Step 7: For cooked balls you are keeping, cool promptly and refrigerate in a covered container within 2 hours. Use refrigerated cooked balls within 3–4 days, or freeze the fully cooked balls in a sealed bag with excess air removed. Reheat refrigerated leftovers until steaming hot throughout and at least 165°F (74°C).

   Uses Actual cooked fish balls reserved for later