Chinese-style Fish Balls
Ingredients
- 500 gAtlantic cod (skinless fillets)
- 1 pcEgg (egg white only)
- 2 tbspCorn starch
- 1 tbsprice wine
- 1 tbspsoy sauce
- 1 tspGinger powder
- 1 tspSesame oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 4 pcwater chestnut (minced)
- 1 pinchGray sea salt
- 1 pinchWhite pepper ground
- 10 gFresh ginger (grated)
Method
Pearly white fish balls with a firm, bouncy texture typical of Cantonese cuisine. The scent of sesame oil and scallions rises from the simmering broth.
- 1
Finely chop the cod with a knife or in a food processor using short pulses. The flesh should be smooth, with no remaining chunks.
- 2
In a mixing bowl, combine the fish with the egg white, cornstarch, rice wine, soy sauce, ground ginger, and grated fresh ginger. Add the chopped water chestnuts for crunch.
- 3
Vigorously beat the mixture by hand in one direction for 5 minutes. Lift the mass and throw it against the sides of the bowl until it becomes sticky and elastic.
- 4
Form meatballs between your thumb and index finger. Plunge them into simmering (not boiling) water. They are cooked when they float to the surface and are firm to the touch.
Frequently asked questions
How do you get this dish right?
- The secret lies in working the paste: the more you beat it, the bouncier the texture will be.
- Use very cold fish, it helps maintain the protein emulsion.
How long does this dish keep?
Store in their cooking broth in the fridge for 2 days or freeze once cooled.
