Q: Can I use a different type of fish for this recipe?
A: Yes, you can substitute with another fish of similar texture, but the flavor might slightly differ.
Q: Is it necessary to separate the egg whites and yolks?
A: Yes, for this recipe, separating them helps in achieving the desired texture of the fish balls.
Q: Can I skip the step of using a blender?
A: It’s recommended to use a blender for a smooth and fine fish paste, but you can try manually mincing the fish very finely if you don’t have a blender.
Handmade Fish Balls
Notes
Ingredients:
- 3 Eggs
- 1 Bighead Carp
- 40g Cornstarch
- 25g Salt
- 960g Scallion and Ginger Water
- 40g Lard
- 1 Spoonful of Cooking Wine
- Gather all ingredients.
- Prepare the Bighead Carp.
- Scrape the fish meat from the bones.
- Remove the fish bones.
- Collect the scraped fish meat.
- Add cooking wine, mix, and rinse with water.
- Squeeze out the excess water.
- Place the fish meat into a blender.
- Add scallion and ginger water.
- Blend for 30 seconds, pause for 2 minutes, then blend again for 30 seconds.
- Achieve a fine fish paste.
- Mix thoroughly.
- Add salt.
- Separate egg whites and yolks.
- Whisk the egg whites until stiff.
- Combine the whipped egg whites with the fish paste.
- Add cornstarch and continue mixing.
- Add melted lard.
- Mix until smooth and fine.
- Shape the fish balls using hands and a spoon, and drop them into cold water. They're ready when they float.
- Cook on low heat.
- Gently turn the fish balls while cooking.
- Cook until the fish balls are done.
- Test the texture; they should be bouncy.
- Cool the cooked fish balls in cold water with salt, scallions, and ginger, then store in the refrigerator.
- Display the finished fish balls.
- High in protein
- Contains healthy fats from fish
- Low in carbohydrates
