Shang Liao Fish Balls

Name: Shang Liao Fish Balls
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 500 g Grass carp meat (skinless and boneless, minced); 400 g Fatty pork (minced); 125 g Bean flour (or 150 g arrowroot flour); 2 Eggs (use egg whites only); 1 kg Water; Sesame oil (drizzled on the finished product), to taste; Salt, to taste; MSG, to taste; Chopped scallions (sprinkled on the finished product), to taste

A traditional Cantonese dish made by steaming a mixture of minced grass carp and fatty pork combined with bean flour and egg white. It has a white, crystal-clear appearance and a refreshing, non-greasy texture.

1h 10m

Easy

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Ingredients

Grass carp meat (skinless and boneless, minced) 500 g

Fatty pork (minced) 400 g

Bean flour (or 150 g arrowroot flour) 125 g

Eggs (use egg whites only) 2

Water 1 kg

Sesame oil (drizzled on the finished product) to taste

Salt to taste

MSG to taste

Chopped scallions (sprinkled on the finished product) to taste

Instructions

Prepare the meat paste

Mince the fish meat and fatty pork separately into fine pastes. Combine with the bean flour, egg whites, and salt, and mix thoroughly until well blended.

Beat into a slurry

Add the 1 kg of water and stir into a thick paste, then continue beating until it becomes a smooth, watery batter.

Steam

Scoop the batter into a cloth-lined steamer tray. Steam over high heat for 40 minutes, then remove once cooked and set aside.

Cut and plate

Cut the steamed fish balls into strips about 7 cm long, 4 cm wide, and 1 cm thick. Arrange the pieces on a serving plate in a tiered tower shape.

Season and serve

Drizzle with sesame oil and sprinkle with chopped scallions or cilantro before serving. A small dish of high-quality dipping oil may also be offered on the side. This dish is best reheated by steaming only and should not be simmered in soup.