Jade Fish Balls

Name: Jade Fish Balls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 (approximately 1000 g) Live silver carp (slaughtered, deboned, and processed into 250 g fish paste); 50 g Green peas; 4 Egg whites; 3 g Shaoxing wine; 2.5 g MSG; 5 g Ginger juice water; 6 g Fine salt (5 g used for the fish paste); 5 g Rendered chicken fat; 1000 g (actual consumption 100 g) Lard (for deep frying); 15 g Wet starch (10 g used for the fish paste); 250 g Clean water

A traditional Zhejiang specialty featuring delicate pearls of silver carp paste served with fresh green peas. The green and white palette creates an elegant presentation, with a tender, refreshing flavor.

35 min

Easy

0 favorites

Ingredients

Live silver carp (slaughtered, deboned, and processed into 250 g fish paste) 1 (approximately 1000 g)

Green peas 50 g

Egg whites 4

Shaoxing wine 3 g

MSG 2.5 g

Ginger juice water 5 g

Fine salt (5 g used for the fish paste) 6 g

Rendered chicken fat 5 g

Lard (for deep frying) 1000 g (actual consumption 100 g)

Wet starch (10 g used for the fish paste) 15 g

Clean water 250 g

Instructions

Prepare the fish paste

Slaughter the fish, debone it and extract the meat to make 250 g of fish paste. Spread the paste thinly on a clean fresh pork skin, then add 250 g of clean water, 5 g of fine salt, ginger juice water, 10 g of wet starch, and egg whites. Beat the fish paste vigorously until it becomes elastic to form the fish paste mixture.

Deep fry the fish balls

Heat a wok, add lard and heat to 20% heat (approx. 44°C). Pour the beaten fish paste into a colander, shake the colander while stirring the paste with a ladle so that the paste falls through the colander holes into the oil. Move the wok to high heat, then gently stir the mixture in the wok with a ladle to prevent the fish balls from sticking together.

Drain oil and shape the fish balls

When the oil temperature rises to 40% heat (approx. 88°C) and the fish balls float to the surface, pour them into a colander to drain off the excess oil.

Stir-fry to finish the dish

In the same wok, add green peas and stir-fry briefly. Add a small amount of Shaoxing wine and fine salt, then add MSG and 5 g of wet starch to make a thin sauce. Pour in the fish balls, swirl the wok, push the mixture once with a ladle, drizzle with rendered chicken fat, then remove from heat and serve on a plate.