Fish Balls

Ingredients

• 1 cup Water (for poaching fish)
• 0.25 tsp Turmeric Powder (ground turmeric)
• 1.5 tsp Salt (regular table salt)
• 300 g White Fish Fillet (boneless, skinless (e.g., cod, tilapia))
• 1 tsp Garlic (finely chopped, about 1 clove)
• 1 tsp Ginger (finely chopped)
• 1 medium Onion (finely chopped)
• 1 tsp Red Chili Flakes
• 0.25 tsp Black Pepper (ground)
• 1 medium Potato (boiled, peeled and mashed)
• 2 tbsp Coriander Leaves (fresh, chopped)
• 2 tbsp Corn Flour (also called corn starch)
• 3 tbsp Water (for corn‑flour batter)
• 1 cup Bread Crumbs (plain or seasoned)
• 2 cup Vegetable Oil (for deep‑frying, high smoke point)

Instructions

1. Poach fish in spiced water

   In a saucepan combine 1 cup water, ¼ tsp turmeric powder and 1 tsp salt. Bring to a boil, add the fish pieces, and simmer gently for about 10 minutes until the fish is cooked through. Remove the fish with a slotted spoon and set aside to cool.

   Time: PT12M

   Temperature: 100°C

2. Shred fish and remove bones

   When the fish is cool enough to handle, use two forks or your fingers to shred it into small pieces. Pick out any stray bones and discard them.

   Time: PT5M

3. Sauté aromatics and combine fish mixture

   Heat 2 tbsp oil in a pan over medium heat (≈180°C). Add 1 tsp chopped garlic, 1 tsp chopped ginger and 1 finely chopped onion; sauté until the onion turns translucent, about 3 minutes. Add the shredded fish and stir‑fry for 2 minutes. Sprinkle 1 tsp red chili flakes, ½ tsp salt and a pinch of black pepper; mix well. Fold in the boiled‑mashed potato and 2 tbsp chopped coriander leaves; cook another 2 minutes. Remove from heat and let the mixture cool slightly.

   Time: PT8M

   Temperature: 180°C

4. Make corn‑flour batter

   In a small bowl whisk together 2 tbsp corn flour with 3 tbsp water until the mixture is smooth and free of lumps.

   Time: PT2M

5. Shape and coat fish balls

   With damp hands, take about 1‑2 tbsp of the fish mixture and roll it into a smooth ball (≈2‑3 cm diameter). Dip each ball into the corn‑flour batter, then roll it in bread crumbs, pressing gently so the crumbs adhere. Place the coated balls on a tray. Continue until all mixture is used.

   Time: PT10M

6. Deep‑fry fish balls

   Heat vegetable oil in a kadai to 170‑180°C (test with a single breadcrumb – it should sizzle and rise quickly). Carefully add the fish balls in small batches, frying 3‑4 minutes until they turn golden brown and crisp. Remove with a slotted spoon onto paper towels to drain excess oil.

   Time: PT7M

   Temperature: 175°C

7. Serve

   Transfer the hot fish balls to a serving plate and serve immediately with ketchup, mayonnaise or sweet chili sauce.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

15 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Turmeric Powder: Paprika (for color)
• Instead of Salt: Sea salt
• Instead of White Fish Fillet: Any firm white fish
• Instead of Red Chili Flakes: Ground cayenne pepper
• Instead of Potato: Sweet potato (for a sweeter flavor)
• Instead of Coriander Leaves: Flat‑leaf parsley
• Instead of Corn Flour: All‑purpose flour (will be heavier)
• Instead of Bread Crumbs: Panko breadcrumbs
• Instead of Vegetable Oil: Canola oil, Peanut oil

Equipment Needed

• Saucepan
• Knife
• Cutting Board
• Frying Pan
• Kadai
• Mixing Bowl
• Spatula
• Slotted Spoon
• Tray
• Paper Towels

Critical Steps — Do Not Skip

• Poach fish in spiced water
• Shred fish and remove bones
• Shape and coat fish balls
• Deep‑fry fish balls

Chef Tips from the Video

• Use a pinch of lemon juice in the poaching water for extra freshness.
• For extra crunch, toast the breadcrumbs lightly before coating.
• A splash of rice vinegar in the batter adds a subtle tang that balances the fish.

Troubleshooting

Storage

Refrigerator: Store cooked fish balls in an airtight container for up to 2 days. Reheat in a pre‑heated oven at 180°C for 5‑7 minutes to regain crispness.

Freezer: Freeze uncooked, coated fish balls on a tray in a single layer, then transfer to a zip‑lock bag. They keep for up to 1 month. Fry from frozen, adding 1‑2 extra minutes.

Room temperature: Do not leave at room temperature for more than 2 hours; risk of bacterial growth.

Make-Ahead Tips

• Poach the fish a few hours ahead and refrigerate the shredded fish.
• Shape and coat the balls, then freeze them before frying for quick party prep.
• Prepare the corn‑flour batter just before shaping to keep it from thickening.

Frequently Asked Questions