Spicy Chili Fish Ball Stir-Fry
A vibrant Fujian-style stir-fry featuring tender fish meatballs tossed with aromatic garlic sprouts and a kick of dried chilies. Quick to make and packed with savory-spicy flavor.
Story
This classic Fujian dish transforms simple fish meatballs into something extraordinary. The key is getting a good sear on the balls while keeping them tender inside, then balancing that with the fresh crunch of garlic sprouts and the gentle heat of dried chilies.
Ingredients
fish meatballs (quán tóu mǔ)
300g
garlic sprouts
150g
dried red chilies
4-5 pieces
garlic cloves
3 cloves
fresh ginger
10g
vegetable oil
3 tablespoons
light soy sauce
2 tablespoons
salt
to taste
white pepper
a pinch
Instructions
1
Prep the ingredients
Slice the fish meatballs into 1/2-inch thick rounds. Cut the garlic sprouts into 2-inch segments. Roughly chop the dried chilies. Roughly crush the garlic cloves and cut the ginger into thin strips.
2
Heat the wok
Place a wok or large skillet over high heat. Add the oil and swirl to coat. Add the ginger, garlic, and dried chilies. Stir-fry for about 30 seconds until incredibly fragrant but not burned.
3
Cook the fish balls
Add the sliced fish meatballs in a single layer. Let them sear undisturbed for 1-2 minutes to develop a slight golden crust, then toss and cook another minute. The edges should look lightly caramelized.
4
Season and combine
Drizzle the soy sauce over the mixture and toss everything together quickly. Add the garlic sprouts, salt, and white pepper. Stir-fry for 2-3 minutes until the sprouts are just tender but still have a nice crunch.
5
Serve immediately
Transfer to a serving plate while hot. The dish is best enjoyed right away while the fish balls are still juicy and the sprouts retain their fresh snap.
