Chaozhou Large Fish Balls

Name: Chaozhou Large Fish Balls
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 1500 g Sea fish (scaled, head and belly removed, flesh scraped out); 50 g Egg (white only); 10 g Dried seaweed; 5 tsp Refined salt; 2 tsp MSG; 3 tsp Fish sauce powder; 1 tsp Ground black pepper; 0.5 tbsp Chopped scallions; 3 cup Superior stock; 1 tbsp Lard; to taste Water (for dissolving seasoned salt water and cooking the balls)

These Chaozhou large fish balls are bright white, soft, fluffy and silky smooth, served in a fresh, flavorful broth. They are made by beating sea fish into a smooth, elastic paste, squeezing the paste into balls, then boiling them until cooked.

55 min

Easy

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Ingredients

Sea fish (scaled, head and belly removed, flesh scraped out) 1500 g

Egg (white only) 50 g

Dried seaweed 10 g

Refined salt 5 tsp

MSG 2 tsp

Fish sauce powder 3 tsp

Ground black pepper 1 tsp

Chopped scallions 0.5 tbsp

Superior stock 3 cup

Lard 1 tbsp

Water (for dissolving seasoned salt water and cooking the balls) to taste

Instructions

Step 1

After scaling the fish and removing its head and belly, scrape the flesh off along the grain with a knife, then grind it into fish paste using a meat grinder.

Step 2

Place the fish paste in a wooden basin, add egg white, half of the refined salt, 1.5 tbsp of water, and 1.5 tsp of MSG, then mix thoroughly.

Step 3

In a separate bowl, mix the remaining half of the refined salt with 1 tbsp of water to make seasoned salt water. Stir the fish paste vigorously, gradually add the seasoned salt water while stirring, and beat until the fish paste is sticky and does not fall off when touched.