Chinese-style Fish Balls

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.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 219
• Protein: 26 g
• Carbs: 21 g
• Fat: 3 g

Ingredients

• 500 g Atlantic cod ( skinless fillets )
• 1 piece Egg ( egg white only )
• 2 tbsp Corn starch
• 1 tbsp rice wine
• 1 tbsp soy sauce
• 1 tsp Ginger powder
• 1 tsp Sesame oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 4 piece water chestnut optional ( minced )
• 1 pinch Gray sea salt
• 1 pinch White pepper ground
• 10 g Fresh ginger ( grated )

Instructions

1. Prepare the fish

   Finely chop the cod with a knife or in a food processor using short pulses. The flesh should be smooth, with no remaining chunks.

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2. Season and bind

   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.

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3. Give body to the mixture

   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.

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4. Shape and poach

   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.

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Chef's tips

• 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.

Storage

Store in their cooking broth in the fridge for 2 days or freeze once cooled.