Crab-Stuffed Fish Balls

Name: Crab-Stuffed Fish Balls
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: 300 g Minced fish flesh (firm white fish); 150 g Crab meat (for filling); 50 g Cooked pork fat, minced; 15 g Cooked ham, sliced; 25 g Cooked spring bamboo shoots, sliced; 15 g Rehydrated wood ear mushrooms; 50 g Cooked bok choy hearts; 50 g Egg whites; 75 g Cooked pork lard; 25 g Shaoxing wine; 1.5 g Fine salt; 10 g Scallion (scallion-ginger mince); 10 g Ginger (scallion-ginger mince); 250 g Clear chicken broth

A classic Jiangsu specialty featuring delicate white fish balls stuffed with crab roe and gently simmered until silky and tender, served in a clear, savory broth.

1h 0m

Easy

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Ingredients

Minced fish flesh (firm white fish) 300 g

Crab meat (for filling) 150 g

Cooked pork fat, minced 50 g

Cooked ham, sliced 15 g

Cooked spring bamboo shoots, sliced 25 g

Rehydrated wood ear mushrooms 15 g

Cooked bok choy hearts 50 g

Egg whites 50 g

Cooked pork lard 75 g

Shaoxing wine 25 g

Fine salt 1.5 g

Scallion (scallion-ginger mince) 10 g

Ginger (scallion-ginger mince) 10 g

Clear chicken broth 250 g

Instructions

Stir-fry the crab filling

Place a wok over heat, add cooked pork lard and heat to about 50% hot (around 110°C/230°F). Add the scallion-ginger mince and stir-fry until fragrant, then add the crab meat. Add Shaoxing wine and stir-fry, add fine salt and mix well. Remove from heat, transfer to a plate, and once cooled, roll into lotus-seed-sized balls to use as filling.

Prepare the fish paste

Finely mince the fish flesh and pork fat separately and place together in a bowl. Add the egg whites, scallion-ginger juice, and cold chicken broth and mix well. Add fine salt and Shaoxing wine and beat in one direction until the mixture becomes sticky. Then fold in the cooked pork lard and mix thoroughly into a smooth fish paste.

Shape the stuffed fish balls

Take a portion of the fish paste in hand, enclose a crab filling ball inside it, and squeeze into a round fish-ball shape. Drop each ball into a pot of cold water. When all are formed, place the pot over heat and bring it up to cook the fish balls through. Remove the cooked balls and hold them in clear water until needed.

Assemble the dish

Place a pot over heat, add the chicken broth, then season with fine salt and add the ham slices, wood ear mushrooms, bamboo shoot slices, and bok choy hearts. Bring to a boil, add the fish balls, and bring back to a boil. Transfer everything to a soup bowl and serve.