Fish Balls
Chinese-style poached white fish balls, light and springy, served hot with lime and greens.
⏱️ Prep: 15 min🍳 Cook: 10 min
Ingredients
| 1 lb | 455 g | white fish fillets, skinless and boneless |
| 1/2 cup | 120 ml | water or fish stock |
| 1 | egg white | |
| 2 tbsp | 30 ml | cornstarch |
| 1 tsp | 5 ml | salt |
| 1/4 tsp | 1.3 ml | white pepper |
| 1 tbsp | 15 ml | sesame oil |
| 2 cloves | garlic, minced | |
| 1 tbsp | 15 ml | ginger, chopped |
Instructions
- Cut the fish fillets into smaller pieces and place them into a food processor. Pulse until the fish forms a smooth paste.
- Add the fish paste, egg white, cornstarch, salt, pepper, sesame oil, garlic, and ginger into a bowl and mix well. Add a small amount of water or fish stock.
- Wet your hands with water and form the fish mixture into small balls.
- Add water to the pot and boil it. Place the fish balls into the boiling water and simmer for 8 to 10 minutes over medium-low heat.
- Remove the fish balls with a slotted spoon and serve hot.