Dongjiang Fish Balls
Traditional Dongjiang-style fish balls, hand-beaten from fresh fish for a springy bite, gently poached in clear broth — smooth, refreshing, and full of savory flavor.
Ingredients
minced fish (gently fluff in clean water, rinse off fishy odor)
500 g
fine salt (for seasoning)
30 g
MSG (for seasoning)
5 g
peanut oil (for mixing evenly)
50 g
Instructions
1
Prepare the minced fish
Place the minced fish in clean water, gently fluff it by hand, rinse off the fishy odor, drain the water, place it on a cutting board and chop lightly. Ensure even force, avoid chopping out wood shavings to keep it clean. Chop until the surface is glossy, then scrape off the top layer and chop again, repeating this process until all is chopped.
2
Make the fish paste
After the minced fish is chopped, place it in a bowl, add 200g clean water and mix well. Add fine salt and MSG, stir until the mixture becomes sticky, then add peanut oil and mix evenly.
3
Form fish balls
Then squeeze the mixture into fish balls (each about 10g), place them in clean water. It is best if all the balls float after being placed in water. After squeezing all, pour them with the water into a pot, simmer over low heat until slightly boiling, and remove once they are just cooked.
