Fishballs, Fish Cakes & Yong Tau Foo

Ingredients

• 500 g Frozen White Fish Fillets (semi‑frozen, cut into chunks)
• 200 ml Ice‑Cold Water (used for blending; keep extra for soaking fish)
• 1 tsp Salt (fine sea salt)
• 1 tsp Granulated Sugar
• 0.5 tsp White Pepper (ground)
• 2 tbsp Spring Onion Water (optional) (blend a few spring onions with water and strain)
• 2 tbsp Ginger‑Infused Water (optional) (grated ginger steeped in hot water, then cooled)
• 2 cups Vegetable Oil (for deep‑frying; use a high smoke‑point oil)
• 2 L Water for Simmering (plain water in a wide pot)
• 1 L Ice Water for Cooling (bowl of ice cubes and water)

Instructions

1. Soak the Frozen Fish

   Place the semi‑frozen fish chunks in a bowl of cold water and let sit for 5 minutes to loosen any ice crystals while keeping the fish very cold.

   Time: PT5M

2. Blend the Fish with Ice‑Cold Water

   Drain the soaking water, then add the fish to the food processor. Pour in 200 ml of ice‑cold water and pulse until a smooth, slightly coarse paste forms. Stop blending as soon as the mixture looks uniform to avoid heating it.

   Time: PT5M

3. Season the Fish Paste

   Transfer the paste to a mixing bowl. Add salt, sugar, white pepper, and, if using, the spring‑onion water and ginger‑infused water. Mix gently with a spatula until just combined.

   Time: PT3M

4. Form the Fish Balls

   With wet hands, scoop about 1‑inch (2‑cm) portions of the mixture and roll into smooth balls. Place them on a tray lined with parchment paper.

   Time: PT5M

5. Gentle Simmer

   Bring 2 L of water to a gentle simmer (just below a rolling boil). Carefully drop the fish balls in, stirring lightly to keep them from sticking. Simmer for 8 minutes; the balls will float to the surface when cooked.

   Time: PT8M

6. Optional Dry‑Fry for Crispy Exterior

   Using kitchen towels, pat the cooked balls dry. Heat vegetable oil in a deep‑fry pan to 180°C. Fry the balls in batches for 2‑3 minutes until lightly golden, then remove with a slotted spoon.

   Time: PT5M

   Temperature: 180°C

7. Cool in Ice Water

   Transfer the balls (fried or just simmered) to a bowl of ice water for 3 minutes to stop cooking and lock in shape. Drain and set aside on a clean plate.

   Time: PT3M

Nutrition Facts

Calories

170

Protein

20 g

Carbohydrates

2 g

Fat

5 g

Fiber

0 g