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Best Easy Fuzhou Fish Balls Recipe

Name: Best Easy Fuzhou Fish Balls Recipe
Total time: 55 min
Yield: 150 g
Ingredients: white fish fillet (such as cod or pollock) 1 lb; pork shoulder (finely minced) 4 oz; egg white 1 piece; potato starch 4 tbsp; scallion (finely chopped) 2 tbsp; water 2 tbsp; sesame oil 1 tsp; white pepper 0.25 tsp; salt 1 tsp; sugar 0.5 tsp; soy sauce (for pork filling) 1 tsp

Bouncy Fuzhou fish balls with a savory pork filling are a beloved Fujian specialty. A high protein, fresh dish perfect for soups and family meals.

Cook 55 min Difficulty NORMAL 195 kcal

#high protein #diabetic friendly #asian #stuffed fish balls

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Ingredients

Main ingredients

white fish fillet (such as cod or pollock) 1 lb
pork shoulder (finely minced) 4 oz
egg white 1 piece
potato starch 4 tbsp
scallion (finely chopped) 2 tbsp
water 2 tbsp

Seasonings/Sauce

sesame oil 1 tsp
white pepper 0.25 tsp
salt 1 tsp
sugar 0.5 tsp
soy sauce (for pork filling) 1 tsp

Nutrition summary

Carbohydrates 13 g 27%

Protein 19 g 39%

Fat 7 g 34%

Serving size 150g

Cooking steps

1

Blend the white fish fillet in a food processor until a smooth, sticky paste forms, scraping the sides as needed for even texture.
2

Transfer fish paste to a bowl; add egg white, potato starch, 1/2 tsp salt, and water. Using a spatula, vigorously stir and slap the paste for 6–8 minutes until elastic and glossy.
3

In a separate bowl, combine minced pork, scallion, soy sauce, 1/2 tsp salt, sugar, white pepper, and sesame oil. Mix well until sticky.
4

With wet hands, flatten 1 tbsp fish paste into your palm, add 1/2 tsp pork filling to the center, then wrap and seal to shape into a ball. Repeat with remaining paste and filling.
5

Bring a pot of water to a gentle simmer (do not boil). Slip in fish balls; cook for 5–7 minutes until they float and turn firm and opaque, making sure not to overcrowd the pot.
6

Remove with a slotted spoon; serve hot in soup or on their own.

Personalized Q&A

Q. What's the key ingredient that gives Fuzhou fish balls their signature flavor and texture?

The core of Fuzhou fish balls is white fish fillet, which provides the dish’s iconic bouncy, springy texture. The savory pork shoulder filling, seasoned with soy sauce, scallion, and sesame oil, adds a rich and contrasting flavor to each bite.

Q. How do I ensure my fish balls turn out bouncy instead of dense?

For the prized bouncy texture, blend your fish paste until very smooth and elastic, then vigorously stir and slap it in the bowl for at least 6–8 minutes. Be sure not to skip the egg white and potato starch, and gently simmer the fish balls rather than boiling to prevent toughness.

Q. What is the best way to avoid overcooking these fish balls?

Maintain the water at a gentle simmer, not a rolling boil, and cook just until the fish balls float and turn opaque—generally 5–7 minutes. Overcooking can cause them to become rubbery, so monitor closely and remove promptly.

Q. How many calories and how much protein are in each serving?

Each 150g serving provides about 195 kcal, with 19g of protein (39% of calories), 13g of carbs (27%), and 7g of fat (34%). This makes the dish both high in protein and a nutritious option for balanced meals.

Best Easy Fuzhou Fish Balls Recipe

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