🤤 Dad's JUICY Homemade Fish Balls (鱼丸)!

Ingredients

• 8 oz Tilapia Fillet (skinless, boneless, cut into chunks)
• 2 oz Raw Shrimp (peeled, deveined, tails removed; can be any size)
• 5 g Cilantro Leaves (roughly 3‑5 leaves, chopped)
• 1 stalk Green Onion (white and green parts thinly sliced)
• 1 tsp Dried Orange Peel (ground or finely broken)
• 3 slices Fresh Ginger (thin slices, then minced)
• 0.5 tsp White Pepper (ground)
• 1 tsp Chicken Bouillon Powder (low‑sodium preferred)
• 1 tsp Salt (fine sea salt)
• 1 tsp Granulated Sugar (balances fishy flavor)
• 3 tbsp Cornstarch (helps bind and give springy texture)
• 1 Large Egg (room temperature; can use only egg white if preferred)
• 5 tbsp Water (cold)
• 1 tsp Sesame Oil (toasted, adds aroma)
• 1 tsp Olive Oil (neutral flavor, helps bind)

Instructions

1. Prepare the Fish

   Cut the tilapia into bite‑size pieces, then mince with the side of the chef's knife. Flatten the minced fish with the flat side of the blade, fold it over, and mince again. Repeat the flatten‑and‑mince process until the fish becomes a fine, smooth paste.

   Time: PT5M

2. Prepare the Shrimp

   Peel and devein the shrimp, slice each shrimp in half lengthwise, remove the innards, and mince using the same knife‑flatten‑mince method as the fish.

   Time: PT3M

3. Combine Fish and Shrimp

   Transfer the fish paste and shrimp paste into a large mixing bowl and gently fold them together. Flatten the mixture once more with the knife to ensure a uniform texture.

   Time: PT2M

4. Add Aromatics

   Stir in the chopped cilantro, sliced green onion, dried orange peel, and ginger slices. Mix until evenly distributed.

   Time: PT2M

5. Season the Paste

   Add white pepper, chicken bouillon, salt, sugar, cornstarch, the egg, and water. Mix vigorously for about one minute until the mixture becomes glossy and slightly sticky.

   Time: PT2M

6. Incorporate Oils

   Drizzle sesame oil and olive oil into the paste, then mix for another 30 seconds until the oils are fully absorbed.

   Time: PT1M

7. Chill the Paste

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This firms up the paste, making it easier to shape into balls.

   Time: PT30M

8. Form and Cook the Fish Balls

   Using two spoons, scoop portions of the chilled paste and roll them into bite‑size balls (about 1 inch in diameter). Drop the balls into boiling water or hot‑pot broth and cook for 4‑5 minutes, or until they float to the surface and are opaque.

   Time: PT5M

   Temperature: 100°C

Nutrition Facts

Calories

140

Protein

15 g

Carbohydrates

10 g

Fat

5 g

Fiber

0 g