Hello everyone! Instead of buying ready-made fish balls, making natural fish balls yourself at home is healthier and more suitable, so I'd like to share the method of making fish balls with my readers.

Ingredients

  • Mackerel 1000 grams (any type of fish can be used)
  • Ice water
  • Cooking wine 2 tablespoons
  • Sugar 4 tablespoons
  • Salt 3 teaspoons

  • Egg whites 4
  • Corn starch 4 tablespoons

Step-by-step method

1. Remove the fish head and tail, cut the fish in half, and scrape out the flesh inside with a spoon. (Don't throw away the fish head and tail, as they can be used to make soup again)

2. In a meat grinder, blend the fish, cooking wine, and 200 milliliters of ice water until well mixed.

3. Put the resulting fish mixture into a large bowl, then add sugar and salt and knead until well combined. Then mix in the egg whites and knead again.

4. While kneading with one hand, gradually pour in 150 milliliters of ice water with the other hand, little by little, and continue kneading until it becomes thick like cream.

5. Once it has become creamy and thick, add the corn starch and 50 milliliters of ice water, and knead again until well combined.

6. The next step is to test the fish paste. Take a small amount of the fish paste and put it into a glass filled with water. If the fish paste floats on the water, it's ready.

If it doesn't float yet, add 2 tablespoons of water and knead for about 2-3 more minutes. Then test it again in the same way as before.

7. Once the test is successful, you can start forming the fish balls.

If you want to eat the fish balls within 2 days, soak them in ice water and store them in the refrigerator.

If you want to keep them for a month, boil the fish balls in warm water. (Do not cook them in boiling water.) Once the fish balls float to the surface of the warm water, put them into a bowl and let them cool. Then store them in an airtight bag and keep them in the freezer compartment of the refrigerator.

Source: Chinasichuanfood.com