Oil-Poached Fish Paste Balls

Name: Oil-Poached Fish Paste Balls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 500 g Fish paste (shaped into olive-sized small balls); 5 g Scallion (cut into olive shapes); 1.5 g Ginger (cut into ginger petals); 0.5 g White pepper powder; 5 g Sesame oil; 10 g Shaoxing wine; 20 g Thickened stock; 15 g Stock; 7.5 g Wet cornstarch; to taste Garlic (minced; original text reads 'garlic weike', suspected missing quantity); 1000 g (actual consumption 50 g) Lard (for oil-poaching)

A classic Cantonese fish ball dish made from fish paste shaped into small balls, poached and finished with a thickened sauce. White in color, with a fresh, tender, and smooth texture.

25 min

Easy

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Ingredients

Fish paste (shaped into olive-sized small balls) 500 g

Scallion (cut into olive shapes) 5 g

Ginger (cut into ginger petals) 1.5 g

White pepper powder 0.5 g

Sesame oil 5 g

Shaoxing wine 10 g

Thickened stock 20 g

Stock 15 g

Wet cornstarch 7.5 g

Garlic (minced; original text reads 'garlic weike', suspected missing quantity) to taste

Lard (for oil-poaching) 1000 g (actual consumption 50 g)

Instructions

Step 1

Cut the scallion into olive shapes, cut the ginger into ginger petals, and mince the garlic. Fill a large plate with water, squeeze the fish paste into olive (kidney) shaped small balls (each approximately 5g), and add them to the plate as you shape them.

Step 2

Add 1000g of boiling water to a wok and place it over heat, add the shaped fish paste balls to the water, and simmer over low heat until cooked (the fish paste balls will float, and feel elastic when pressed, indicating they are done). Remove the balls and drain excess water.