Sesame Fish Balls
A classic of Shandong (Lu) cuisine: flounder meat is minced, seasoned, and deep-fried, then coated with sesame seeds to a golden finish—delicate in shape and savory in flavor.
Ingredients
Flatfish fillet (washed)
450 g
Pork fat (mince together with the fish)
50 g
Fine salt (for seasoning)
3 g
Shaoxing wine (for seasoning)
15 g
Sesame oil (for seasoning)
10 g
Wet starch (for mixing the fish paste)
50 g
Scallion (minced, for seasoning)
10 g
Minced ginger (for seasoning)
15 g
Egg white (for mixing the fish paste)
15 g
Sesame seeds (toasted, for coating the fish balls)
20 g
Peanut oil (for deep-frying)
100 g
Water (for mixing the fish paste)
to taste
Instructions
1
Make the fish paste
Rinse the flatfish fillets clean and mince them together with the pork fat into a fine paste. Transfer to a bowl and add the fine salt, Shaoxing wine, sesame oil, wet starch, egg white, scallion, minced ginger, and water, then stir in one direction until the mixture becomes a smooth, elastic fish paste.
2
Toast the sesame seeds
Place the sesame seeds in a dry pan over low heat and dry-roast them, stirring constantly, until fragrant and lightly golden. Set aside.
3
Shape the balls
Wet your hands and squeeze the fish paste into small round balls about 1.2 cm in diameter. Roll each ball in the toasted sesame seeds so they are evenly coated all over.
4
Deep-fry the fish balls
Pour the peanut oil into a wok and heat over medium heat until it reaches about 150°C (roughly 60% hot). Carefully lower the sesame-coated fish balls into the oil one by one and fry until cooked through and golden brown. Remove with a slotted spoon, drain briefly, arrange on a serving plate, and serve hot.
