How To Make Fish Balls

fish fillet

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is a cost-effective substitute.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot powder is a healthier thickening agent, while potato starch is often less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is typically cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is often similarly priced.

Chop up 300 grams of cod or any fresh white fish and place it into a mixing bowl.

Use a hand blender on the fish until it's broken down.

Add 2 egg whites and mix it with the fish using the hand blender.

Add 1 tablespoon of potato flour, 1 tablespoon of meat seasoning powder, and 0.5 teaspoon of pepper to the bowl and continue mixing with the hand blender.

Blend until you are left with a thick paste-like mixture.

Put the mixture into the freezer for about 10 minutes to give it a good firm texture.

Fill a wok with water and heat until the water is steaming but not boiling.

Scoop out some of the fish mixture and shape it into balls roughly the size of a golf ball and place them into the wok of steaming water.

Repeat until all of the fish mixture has been used up.

Cook the fish balls for about 5 to 10 minutes depending on their size; they are cooked once they start floating in the water.

Scoop the cooked fish balls out of the water and place them into a bowl of cold water.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens