Dongjiang Fish Balls

Name: Dongjiang Fish Balls
Ingredients: 500g Dace meat (scales removed, belly slit open, intestines removed, spine removed, meat scraped after cooling); 100g (for marinating meat) + 100g (for making meat paste) Clear water (use river water, avoid sulfur-containing water); 10g Monosodium glutamate (MSG); 2 pieces Egg white; 20g Refined salt; 100g Lard

Hakka specialty fish balls made by scraping dace meat into a fine paste, beating it into a gelatinous consistency before cooking, with a tender, smooth texture.

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Story

Dongjiang fish balls are a classic Hakka delicacy originating from the Dongjiang River region of Guangdong, China. Crafted using a time-honored technique of scraping fresh dace meat into a smooth paste, beating it until it forms a stretchy, elastic base before gentle cooking, they are prized for their soft, silky texture that has made them a beloved staple of Hakka home cooking and festive gatherings for generations.

Ingredients

Dace meat (scales removed, belly slit open, intestines removed, spine removed, meat scraped after cooling) 500g

Clear water (use river water, avoid sulfur-containing water) 100g (for marinating meat) + 100g (for making meat paste)

Monosodium glutamate (MSG) 10g

Egg white 2 pieces

Refined salt 20g

Lard 100g

Instructions

Process the fish meat

Take fresh dace, remove scales, open the belly to remove intestines, wash clean, then remove the spine. Wait until the meat cools down, then scrape the meat off with a sharp knife.

Mince the fish paste

Place the scraped meat on a flat cutting board, add 100g of clean water, and chop slowly until the fish meat floats up and has a mirror-like smooth surface. Then scrape off the topmost tender layer, place it on a plate or bowl, and continue chopping and scraping. Discard the remaining layer after scraping the final portion.

Beat into fish paste

Put the minced fish meat into a deep plate, add 100g of clean water, 10g of seasoning powder, and 2 egg whites, stir the mixture evenly, then add 20g of fine salt, beat until it forms a cohesive fish paste, then mix in 100g of lard evenly.

Shape and cook

Roll the fish paste into ball shapes by hand, each weighing about 20 or 25g. Place them into a pot of cold water, simmer over low heat until cooked (the balls are fully cooked when they float to the surface).

Serving and variations

When serving, add chicken broth and seasonal vegetables to make superior soup fish balls. Additionally, you can also chop ingredients such as large prawns, duck gizzards, dried scallops, and ham, mix them evenly with the fish paste, roll into fish balls, these are called "Hundred Flower Fish Balls".