Oil-Poached Fish Balls
A traditional Cantonese fish ball dish. The fish balls are white and smooth, crystal-clear and translucent, with a tender yet springy texture.
Ingredients
Fish paste (minced dace back meat)
500g
Scallion curls
5g
Ginger flower
5 slices (2.5g)
Garlic paste
0.5g
MSG
2.5g
White pepper powder (approximate)
0.05g
Shaoxing wine
10g
Superior broth
35g
Wet starch
7.5g
Sesame oil
0.5g
Rendered pork lard (about 50g used)
1000g
Instructions
1
Forming the Fish Balls
Squeeze the fish paste into olive-shaped small balls (each weighing about 5g) and place them on a large plate filled with clear water. Heat a wok over medium heat, add 1000g of boiling water, and drop in the fish balls. As soon as the water reaches a gentle boil, immediately move the wok off the heat and let the fish balls sit for about 1 minute until they float to the surface. Pour them into a colander to drain. Combine the superior broth, MSG, sesame oil, white pepper, and wet starch into a sauce.
2
Oil-Blanching
Heat the wok over medium heat, swirl a little oil around the inside, then pour it back into the oil basin. Add 750g of rendered pork lard and heat until about 30% hot (low temperature). Add the fish balls, gently stir, then immediately pour them into a strainer to drain the oil.
3
Final Cooking
Return the wok to the stove. Add the garlic, ginger, and scallion curls and stir-fry until fragrant. Add the fish balls, splash in the Shaoxing wine, thicken with the prepared sauce, and finally drizzle with 20g of sesame oil. Toss everything together evenly and serve.
