Sesame Fish Balls
Shandong cuisine with an attractive presentation, rich aroma, and a golden color.
Ingredients
flounder meat
450g
pork fat
50g
salt
3g
Shaoxing wine
15g
sesame oil
10g
wet starch
50g
green onion
10g
minced ginger
15g
egg white
15g
sesame seeds
20g
peanut oil
100g
water (original text does not specify quantity)
as needed
Instructions
1
Making fish paste
Rinse the flounder meat, mince it together with the pork fat into a fine paste, place in a bowl, add salt, Shaoxing wine, sesame oil, wet starch, egg white, green onion, minced ginger, and water, and stir well to form fish paste
2
Forming balls and frying
Toast the sesame seeds in a pan until fragrant. Shape the fish paste into balls about 1.2 cm in diameter, coat them with sesame seeds. Heat peanut oil in a wok over medium heat to about 150°C, deep-fry the fish balls until golden, then remove and arrange on a plate to serve.
