Chinese
Chinese - Fujian Min Cuisine
Fuzhou Fish Balls
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g fresh sea bass or croaker fillets, skinned
- • 100g minced pork
- • 2 tbsp red rice wine (hongzao jiu)
- • 1 tsp light soy sauce
- • 1 tsp grated ginger
- • 1 egg white
- • 3 tbsp cornflour
- • 1 tsp salt
- • 1 litre chicken broth
Preparation Steps
1
Phase 1
Blend the fish fillets with salt, red rice wine, and egg white until smooth and sticky.
2
Phase 2
Work the cornflour into the fish paste, beating until it springs back.
3
Phase 3
Mix the pork with soy sauce and ginger.
4
Phase 4
Wet your hands, spoon out fish paste, press a dimple, fill with pork, and seal into balls.
5
Phase 5
Simmer the balls in the broth until they float, about 8 minutes.
6
Phase 6
Season the broth with white pepper and serve with the fish balls.