These Fish Balls are Hong Kong’s Street Food

Ingredients

• 1 lb Yellow Croaker (or other white flaky fish) (Skin removed, bones cleaned, cut into chunks)
• 0.5 lb Conger Eel (optional for richness) (Skin removed, cleaned, cut into chunks)
• 1 cup Ice Cubes (Crushed; keeps mixture cold during grinding and beating)
• 0.5 tsp White Pepper (Freshly ground)
• 2 tbsp Potato Starch (Provides binding and lightness)
• 2 cups Neutral Oil (vegetable or canola) (For deep frying; heat to 375°F)
• 4 cups Warm Water (Heat to about 140°F for setting the balls)
• 0.25 cup Hong Kong Style Curry Sauce (optional) (Mild curry with a hint of coconut flavor)

Instructions

1. Prepare the Fish

   Remove skin and bones from the croaker and eel, then cut the flesh into 1‑inch chunks.

   Time: PT5M

2. Grind with Ice

   Place fish chunks in the food processor with a handful of ice cubes and pulse until a fine, cold paste forms. Add more ice as needed to keep the mixture below 40°C.

   Time: PT5M

3. Season and Bind

   Transfer the ground fish to a large mixing bowl, add white pepper and potato starch, and stir briefly to combine.

   Time: PT5M

4. Beat the Mixture

   Using the paddle mixer, beat the fish mixture for 30 minutes, adding a few ice cubes every 10 minutes to keep it cold. The mixture should become glossy, airy, and springy.

   Time: PT30M

5. Shape the Balls

   Spoon or pipe the mixture onto a tray in 1‑inch diameter portions (about 30 balls).

   Time: PT5M

6. Set in Warm Water

   Heat 4 cups of water to 140°F, then gently lower the tray of balls into the water for 5 minutes. This firms the surface without cooking the interior.

   Time: PT5M

   Temperature: 140°F

7. Deep‑Fry

   Heat oil to 375°F. Fry the balls in batches for 2‑3 minutes, turning once, until they float and turn golden‑brown.

   Time: PT5M

   Temperature: 375°F

8. Drain and Cool

   Remove the balls with a slotted spoon, place on a cooling rack, and let cool for a few minutes.

   Time: PT5M

9. Serve

   Serve the hot fish balls with Hong Kong style curry sauce or your favorite dipping sauce.

   Time: PT0M

Nutrition Facts

Calories

70

Protein

8g

Carbohydrates

2g

Fat

3g

Fiber

0g