Goldfish and Pearl Fish Balls

Name: Goldfish and Pearl Fish Balls
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 500 g Grass carp fillet (skinned and minced into a paste); 5 Hard-boiled eggs (yolks diced into small pieces for filling, whites chopped and mixed in); 50 g Loofah (peeled and sliced); 10 g Ham (sliced); 1 Red chili pepper (washed and cut into chunks); 1 Scallion (washed and chopped); 1 Ginger (minced); Cornstarch (to adjust fish paste moisture), to taste; 60 g Cooking oil (actual consumption); 1 tsp Sesame oil; 1 tsp Shaoxing wine; 1 tsp White pepper; 1 tsp Doubanjiang (broad bean paste); 1 tsp Black vinegar; 2 tsp Fine salt; 1 tsp Sugar; 1 tsp MSG; 2 tsp Soy sauce

This Goldfish Playing with Pearls recipe features fish minced into a smooth paste, stuffed with egg yolk chunks to form filled fish balls. The fish balls are deep-fried, then stir-fried with luffa, ham, and chili, and shaped like tiny goldfish.

1h 5m

Easy

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Ingredients

Grass carp fillet (skinned and minced into a paste) 500 g

Hard-boiled eggs (yolks diced into small pieces for filling, whites chopped and mixed in) 5

Loofah (peeled and sliced) 50 g

Ham (sliced) 10 g

Red chili pepper (washed and cut into chunks) 1

Scallion (washed and chopped) 1

Ginger (minced) 1

Cornstarch (to adjust fish paste moisture) to taste

Cooking oil (actual consumption) 60 g

Sesame oil 1 tsp

Shaoxing wine 1 tsp

White pepper 1 tsp

Doubanjiang (broad bean paste) 1 tsp

Black vinegar 1 tsp

Fine salt 2 tsp

Sugar 1 tsp

MSG 1 tsp

Soy sauce 2 tsp

Instructions

Prepare the fish paste

Mince the fish meat and mix it with the chopped egg white until it becomes a sticky paste. Dice the egg yolks into small pieces. Wash and chop the scallions, mince the ginger, and cut the chili pepper into chunks.

Form the fish balls

Shape the fish paste into balls and embed the diced egg yolk pieces inside as a filling. If the paste is too wet, add a small amount of cornstarch as needed.

Stir-fry the side vegetables

Peel and slice the loofah, then stir-fry together with the ham slices and chili peppers in hot oil until cooked. Remove and set aside.

Deep-fry the fish balls

Deep-fry the stuffed fish balls in hot oil until fully cooked through. Remove and drain.

Final stir-fry

Return the fish balls to the wok with the loofah, ham, and chili peppers. Add Shaoxing wine, soy sauce, salt, MSG, scallions, and ginger, and toss everything together for a few moments until well combined.