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Homemade How to Make Fish Balls recipe photo

How to Make Fish Balls

These homemade fish balls are SO DELICIOUS! With just a few ingredients, you can create bouncy, flavorful morsels perfect for any meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 whole mackerel (about 2 1/2 lbs or 1.2 kg)
  • 2 teaspoons salt for seasoning
  • 1 teaspoon ground white pepper adds subtle heat
  • 1 can chicken broth for flavoring
  • 4 cups water to make the fish balls
  • 1 oz Chinese seaweed (30g) for garnish and flavor
  • 1 tablespoon soy sauce for umami
  • 1 teaspoon sesame oil adds richness
  • garlic oil to drizzle over
  • shredded lettuce leaves for serving
  • 1 stalk scallion cut into rings for garnish

Equipment

  • Sharp knife
  • Cutting board
  • Blender or food processor
  • Large pot
  • Slotted spoon
  • Serving platter

Method
 

Instructions
  1. Step 1: Prepare the Mackerel. Begin by cleaning the mackerel. Remove the head and discard it, then fillet the fish, making sure to remove any bones. Chop the fish into smaller pieces, including the bones for added flavor.
  2. Step 2: Blend the Fish Mixture. In a blender or food processor, combine the fish pieces, salt, and ground white pepper. Blend until you achieve a smooth paste.
  3. Step 3: Make the Broth. In a large pot, combine 4 cups of water and 1 can of chicken broth. Bring it to a gentle simmer over medium heat.
  4. Step 4: Form the Fish Balls. With wet hands, take small portions of the fish mixture and roll them into balls about the size of a golf ball. Carefully drop each ball into the simmering broth.
  5. Step 5: Cook the Fish Balls. Let the fish balls cook for about 5-7 minutes, or until they float to the surface and are cooked through.
  6. Step 6: Add Flavor. Once cooked, remove the fish balls with a slotted spoon and set them aside. In a small bowl, mix the soy sauce, sesame oil, and a touch of garlic oil. Drizzle this mixture over the fish balls for added flavor.
  7. Step 7: Serve and Enjoy. Serve the fish balls on a platter with shredded lettuce leaves and garnish with scallion rings.

Notes

  • Store fish balls in an airtight container in the refrigerator for up to 3 days.
  • Freeze uncooked fish balls on a baking sheet for up to 3 months.
  • Cook frozen fish balls directly in simmering broth, adding a few extra minutes to the cooking time.