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Hong Kong-style Fuzhou Fish Balls

groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 15 minsscheduleTotal: 30 minsoutdoor_grillBoiled
Allergens:warningFishwarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total
01
Preparation
00:02:02
warningStay safe

Wash hands thoroughly after handling raw meat to avoid cross-contamination; raw meat carries bacteria which can contaminate other ingredients if touched unwashed.

  • Cut 25g chives into fine scallion flowers
  • Thoroughly skin 300g pork belly and chop it into a smooth meat paste with a knife, place in a bowl and set aside
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Watch out

The pork belly must be thoroughly skinned and chopped until completely free of coarse grains, otherwise the texture will become rough

Ingredients:Chinese chives (25 g)pork belly (300 g)
Tools:cutting boardcleaver
02
Waiting Time
00:02:22
  • Add 20g chives, 10ml soy sauce, 5g white sugar, 5ml sesame oil, and 30ml stock to the pork meat paste
  • Stir well with chopsticks and let stand to marinate for 15 minutes to form the filling
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Watch out

The stock needs to be added to the meat paste in batches, otherwise, adding too much at once will cause the meat paste to fail to absorb it and fall apart.

Ingredients:pork bellyChinese chives (20 g)soy sauce (10 ml)sugar (5 g)sesame oil (5 ml)chicken broth / stock (30 ml)
Tools:small bowlchopsticks
03
Preparation
00:02:57
warningStay safe

Be careful of fish bones and the blade when handling seafood to avoid cutting your fingers.

  • Cut off the head and tail of 500g yellow croaker
  • Take the body meat, remove the skin, chop the fish meat into fish paste, and keep it in a container for later use
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Watch out

The fish skin must be completely removed, otherwise, it will affect the pure white color and texture of the fish ball skin.

Ingredients:Yellow croaker (500 g)
Tools:platecutting boardcleaver
04
Preparation
00:03:25
warningStay safe

Ensure eggshells are clean before handling to avoid Salmonella infection from raw egg liquid.

  • Add 8g salt and 5g white sugar to the yellow croaker paste and mix well
  • Crack 3 eggs, take the egg whites and add them to the fish paste
  • Add 80g sweet potato starch and 50ml stock, stir thoroughly until thick and smooth
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Watch out

The sweet potato starch and egg whites must be thoroughly mixed until completely free of lumps, otherwise, the fish paste texture will be uneven.

Ingredients:Yellow croakerSalt (8 g)sugar (5 g)Egg (3 piece)sweet potato starch (80 g)chicken broth / stock (50 ml)
Tools:small bowltablespoon
05
Active Cooking
00:04:03
warningStay safe

Heating pots and boiling water are extremely hot; be careful of steam burns when moving or getting close.

  • Prepare a pot with an appropriate amount of water, heat over high heat until boiling and set aside
local_fire_departmentHigh heat
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Watch out

The water must come to a rolling boil before proceeding, otherwise, the fish balls will dissolve when added.

Tools:large pot
06
Preparation
00:04:09
  • Dip a small spoon in a little water, scoop out meat filling from the bowl, and shape into small balls
  • Place on a plate and set aside as filling cores
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Watch out

The meat filling cores must be uniform in size, otherwise, wrapping them in fish balls will result in inconsistent cooking times.

Ingredients:pork belly
Tools:platetablespoon
07
Active Cooking
00:04:27
  • Take an appropriate amount of yellow croaker paste in the hand and place the meat filling inside
  • Squeeze the fish paste out from between the thumb and index finger to wrap the filling, and use a spoon to scoop it into a pot of cold water to set
local_fire_departmentCold water
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Watch out

When squeezing the fish balls, the pressure between the thumb and index finger must be even, otherwise the fish skin thickness will vary and they are easy to break when boiling.

Ingredients:Yellow croakerpork belly
Tools:large pottablespoon
08
Active Cooking
00:04:42
warningStay safe

Boiling water and steam can easily cause burns; keep a distance when adding cold water or scooping.

  • After the fish balls are wrapped, drop them into boiling water and bring to a boil
  • Add a little cold water and bring to a boil again, wait for the fish balls to swell and float to the surface of the soup, and they are cooked
local_fire_departmentHigh heat
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Watch out

When boiling fish balls, cold water must be added before turning on the heat to boil again, otherwise the outer skin may be cooked but the inner meat filling may not be thoroughly cooked.

Ingredients:Yellow croakerpork belly
Tools:large potladle
09
Preparation
00:05:02
  • Add 5g chives, 5ml balsamic vinegar, 2g MSG, 2g salt, and 5ml sesame oil into the bowl as a base seasoning
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Watch out

The proportion of seasonings needs to be accurate, otherwise, it will affect the savory taste of the soup.

Ingredients:Chinese chives (5 g)Chinese Fragrant Black Vinegar (5 ml)MSG (2 g)Salt (2 g)sesame oil (5 ml)
Tools:small bowltablespoon
10
Active Cooking
00:05:23
warningStay safe

Use heat-insulating pads when serving boiling soup and fish balls to avoid hand burns.

  • Remove the cooked fish balls and place them into the bowl with the base seasoning to serve
Ingredients:Yellow croakerpork belly
Tools:small bowlladle

groceryAll Ingredients

Yellow croaker500 g
pork belly300 g
sweet potato starch80 g
Chinese chives25 g
Egg3 piece
MSG2 g
Salt8 g
sugar10 g
Chinese Fragrant Black Vinegar5 ml
soy sauce10 ml
chicken broth / stock80 ml
Pepper2 g
sesame oil10 ml

blenderAll Tools Needed

cutting boardcleaversmall bowlchopsticksplatetablespoonlarge potladle