Fuzhou Fish Balls (with filling) Recipe

Fish paste: A smooth mixture made from white fish fillets, essential for the texture of the fish balls.

Salt: Enhances the flavor of the fish paste.

Cornstarch: Helps bind the fish paste together.

Ground pork: Provides a savory filling for the fish balls.

Soy sauce: Adds umami and depth of flavor to the pork filling.

Sugar: Balances the flavors in the pork filling.

Green onions: Adds a fresh, aromatic element to the pork filling.

When mixing the fish paste with salt and cornstarch, ensure the mixture is well-blended and smooth. This will help the fish balls maintain a uniform texture and prevent them from falling apart during steaming. Additionally, when wrapping the pork filling with the fish paste, wet your hands slightly to prevent the paste from sticking to your fingers, making it easier to form perfectly round balls.

• fish paste - Substitute with shrimp paste: Shrimp paste provides a similar texture and umami flavor, making it a suitable alternative for fish paste in this recipe.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and a depth of flavor, although it will slightly change the color of the fish balls.

• cornstarch - Substitute with potato starch: Potato starch has similar thickening properties and will help bind the ingredients together just like cornstarch.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option that can still provide a similar texture and flavor when used as a filling.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar savory flavor profile.

• sugar - Substitute with honey: Honey can add a touch of sweetness and a slight complexity to the flavor, although it will also add a hint of its own unique taste.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used as a direct substitute for green onions.

• Allow the fish balls to cool completely after steaming. This prevents condensation, which can make them soggy during storage.
• Place the cooled fish balls in an airtight container. Ensure there's minimal air inside to maintain freshness.
• If you plan to consume them within a few days, store the container in the refrigerator. They should stay fresh for up to 3-4 days.
• For longer storage, arrange the fish balls on a baking sheet lined with parchment paper. Ensure they are not touching each other to prevent sticking.
• Place the baking sheet in the freezer for a few hours until the fish balls are frozen solid. This step is crucial for maintaining their shape and texture.
• Once frozen, transfer the fish balls to a freezer-safe ziplock bag or airtight container. Label the bag with the date to keep track of their storage time.
• When ready to use, thaw the fish balls in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the fish balls by steaming them for about 10 minutes or until heated through. Alternatively, you can add them directly to soups or stews during the last few minutes of cooking.

• Steaming Method: Place the leftover Fuzhou fish balls in a steamer basket. Steam over boiling water for about 5-7 minutes until heated through. This method helps retain the moisture and keeps the fish balls tender.

• Microwave Method: Arrange the fish balls on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Pan-Frying Method: Heat a small amount of oil in a non-stick pan over medium heat. Add the fish balls and cook, turning occasionally, for about 3-5 minutes until heated through and slightly crispy on the outside.

• Boiling Method: Bring a pot of broth or water to a gentle boil. Add the fish balls and simmer for 3-4 minutes until heated through. This method is great if you want to add them to a soup or noodle dish.

• Oven Method: Preheat your oven to 350°F (175°C). Place the fish balls on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for 10-12 minutes until heated through.

• Mixing bowl: Use this to combine the fish paste, salt, and cornstarch until smooth.

• Mixing bowl: Use another one to mix the ground pork, soy sauce, sugar, and green onions for the filling.

• Spoon: Use this to scoop out a small amount of fish paste for each ball.

• Steamer: This is essential for steaming the fish balls until they are fully cooked.

• Steamer basket: Place the fish balls in this to steam them evenly.

• Chopping board: Use this to chop the green onions finely.

• Knife: Essential for chopping the green onions.

• Measuring spoons: Use these to measure out the salt, cornstarch, soy sauce, and sugar accurately.

• Plate: Use this to place the formed fish balls before steaming them.

• Spatula: Helpful for mixing the ingredients smoothly and evenly.

Prepare the filling: Mix the ground pork with soy sauce, sugar, and green onions in advance and store it in the fridge.

Use a food processor: Blend the fish paste, salt, and cornstarch together for a smoother texture.

Pre-portion the paste: Divide the fish paste into equal portions before adding the filling to save time.

Steam in batches: If you have a large steamer, cook multiple fish balls at once to reduce overall cooking time.

Freeze extras: Make a larger batch and freeze the uncooked fish balls for quick meals later.