Fishballs, Fish Cakes & Yong Tau Foo
Fishballs, Fish Cakes & Yong Tau Foo is a medium Singaporean recipe that serves 4. 170 calories per serving. Recipe by Singapore Noodles on YouTube.
Prep: 20 min | Cook: 13 min | Total: 45 min
Cost: $7.70 total, $1.92 per serving
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
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
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
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
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
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
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
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
Dietary info: Pescatarian, Gluten‑Free
Allergens: Fish
Ingredient Substitutions
- Instead of Frozen White Fish Fillets: Cod, Haddock, Pollock
- Instead of Salt: Kosher Salt
- Instead of Granulated Sugar: Honey (reduce by half)
- Instead of White Pepper: Black Pepper (use less)
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
Equipment Needed
- Food Processor or Blender
- Large Mixing Bowl
- Sharp Knife
- Large Pot
- Slotted Spoon
- Deep‑Fry Pan or Fryer (optional)
- Bowl of Ice Water
- Kitchen Towels
Critical Steps — Do Not Skip
- Keep the fish cold throughout processing to prevent protein breakdown.
- Blend only until just smooth; over‑blending generates heat and makes the mixture too soft.
- Simmer gently; a rolling boil will cause the delicate balls to fall apart.
Chef Tips from the Video
- Use a food processor with a metal blade; it cuts the fish cleanly without heating.
- Add a few drops of lemon juice to the ice water for a subtle brightness.
- For a glossy finish, toss the fried balls in a light glaze of soy‑ginger sauce just before serving.
Troubleshooting
Fish balls break apart during simmering.
Reduce the heat to a gentle simmer and ensure the water is not boiling. Also, avoid over‑blending the fish paste.
Balls are too soft and lose shape.
Make sure the fish stays semi‑frozen during blending and add a little extra ice‑cold water if the mixture feels too wet.
Balls taste bland.
Adjust seasoning by adding a pinch more salt or a dash of soy sauce (if not avoiding gluten) before forming the balls.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Freeze uncooked balls on a tray, then transfer to a zip‑top bag for up to 1 month.
Room temperature: Do not keep at room temperature for more than 1 hour.
Make-Ahead Tips
- Form the balls and freeze them raw; they can be cooked directly from frozen.
- Cook the balls, cool in ice water, and store in the fridge for a quick snack later.
Frequently Asked Questions
What is the cultural significance and history of fish balls in Singaporean cuisine?
Fish balls are a beloved street‑food staple in Singapore, introduced by Chinese immigrants who adapted the Cantonese fish ball tradition using locally available white fish. They are commonly served in noodle soups, hot pots, or as a snack with chili sauce.
What are the traditional regional variations of fish balls in Singapore and neighboring Malaysia?
In Singapore, fish balls are often made with yellowtail or pomfret and seasoned simply with salt and white pepper. In Malaysia, variations may include added shrimp paste, coriander, or a stronger ginger‑garlic infusion, and they are sometimes served in a spicy tomato‑based broth.
How are homemade fish balls traditionally served in Singaporean hawker centres?
They are typically boiled in a clear broth and served with a side of chili sauce, or added to fish ball noodle soups where the soft texture contrasts with chewy noodles and fresh herbs.
What occasions or celebrations feature fish balls in Singaporean culture?
Fish balls appear at casual gatherings, night‑market stalls, and during festive periods like the Hungry Ghost Festival, where street vendors set up stalls offering hot, comforting snacks.
What makes these homemade fish balls special compared to store‑bought versions?
The home‑made version retains a tofu‑like tenderness because the fish is kept ice‑cold and only lightly processed, whereas commercial balls are often over‑processed and have a firmer, rubbery texture.
What authentic ingredients are essential for traditional Singaporean fish balls?
The core ingredients are fresh white fish (yellowtail or similar), ice‑cold water, a pinch of salt, a touch of sugar, and white pepper. Optional aromatics like spring‑onion water or ginger water are traditional flavor enhancers.
What other Singaporean dishes pair well with these fish balls?
Serve them alongside Singapore‑style laksa, wanton noodle soup, or a simple soy‑ginger dipping sauce with sliced cucumber and chili for a balanced snack.
How has the texture of Singaporean fish balls evolved over time?
Traditional fish balls were hand‑rolled and gently simmered, yielding a soft, melt‑in‑the‑mouth texture. Modern commercial production often uses high‑speed mixers, resulting in a denser, chewier bite that many miss.
What are the most common mistakes to avoid when making tofu‑texture fish balls at home?
Common errors include over‑blending the fish, which heats the mixture, and boiling the water too vigorously, which breaks the delicate balls. Keep everything cold and simmer gently.
Why does this recipe use ice‑cold water for blending instead of regular tap water?
Ice‑cold water keeps the fish proteins from denaturing during blending, preserving the smooth, delicate texture that mimics tofu. Warm water would cause the mixture to become gummy and lose shape.
Can I make these fish balls ahead of time and how should I store them?
Yes, you can shape the balls and freeze them raw. When ready, simmer them directly from frozen or thaw in the refrigerator first. Store cooked balls in an airtight container in the fridge for up to two days.
What does the YouTube channel Singapore Noodles specialize in?
The YouTube channel Singapore Noodles focuses on authentic Singaporean street‑food recipes, quick home‑cooking techniques, and adaptations of classic hawker dishes for the home kitchen.
How does the YouTube channel Singapore Noodles' approach to Singaporean cooking differ from other Asian cooking channels?
Singapore Noodles emphasizes minimal ingredient lists, local ingredient swaps, and practical tips for busy home cooks, whereas many other channels may use more elaborate techniques or non‑authentic ingredient substitutions.
Last updated: September 2, 2026
