Chinese Fish Cakes/Fish Balls From Homemade Fish Paste (魚餅/魚丸/魚漿)

This versatile recipe for Chinese fish paste can be used to make Homemade Chinese Fish Cakes or Chinese Fish Balls. The fresh fish is processed and mixed with starch, to produce a bouncy textured fish cake or fish ball.

Course Main Course, Side Dish

Cuisine Asian, Cantonese, Chinese

Prep Time 45

Cook Time 20

Chilling Time 30

Total Time 1 35

Servings

Calories 72kcal

Author Michelle

Ingredients

1000 g fresh fish (鮮魚) (snapper) cleaned and deboned
66 ml egg white (蛋清) appx 2 large egg whites
10 g Himalayan salt (鹽) 2 tsp
½ teaspoon black pepper (黑胡椒)
½ teaspoon sand ginger powder (沙薑粉)
150 ml ice-cold water (冰水) or 170g ice-cold water for thinner fish paste
120 g tapioca starch (菱粉)

Instructions

Make the fish paste:

If the fish is large, cut into smaller chunks.
Add the fish to a food processor and pulse to break it into smaller pieces.
Transfer the fish to a stand mixer bowl, fitted with a paddle attachment.
Add egg whites, salt, and black pepper and begin beating on low speed.
Gradually pour the cold water in increments.
Continue to beat the fish into a paste for 10 minutes or more until it turns into a sticky paste.
Add in the tapioca starch in a few batches and continue with the process until all the starch is incorporated. (When adding the starch, it will disperse into the air, so use a large kitchen towel to cover around the bowl to prevent the starch from flying.)
Continue to beat the fish for 5 more minutes until the paste becomes very sticky.

For fish cakes:

Prepare a small, shallow pan (I used an 8” x 10” x 1” pan) by lining it with parchment paper.
Transfer the fish paste to the prepared pan. Spread and compact the fish paste so there are no air pockets.
Tip: use a spatula dipped in cold water to smooth out the fish paste.
Chill the fish paste in the fridge for 30 minutes.

Steam:

Steam the fish paste on high heat for 4 minutes, then reduce the heat to medium
high for about 12-15 minutes, or until fully cooked.
Once the fish cake has completely cooled down, cut it into 6 portions, about 2½” x 5” in size.

Pan-fry the fish cakes (optional):

Heat up a frying pan with a little vegetable oil and pan fry the fish cakes until golden in color.
Slice into thin slices and serve as desired.

For fish balls:

Prepare a bowl of ice cold water. Add a little salt (½ tsp) to the water.
Take a handful of fish paste in your hand, with your thumb and index fingers forming a circle (O).
Squeeze the paste through the hole, forming a sphere.
Use a spoon to scoop the ball and drop the fish ball into the bowl of cold water.
Repeat with the remainder of the fish paste.
In a pot of tepid water, add in the fish balls and the ice water it was sitting in.
Turn on the heat and cook over low heat, until the fish balls float.
Transfer the cooked fish balls to a basin of ice cold water to halt the cooking process.
Drain and serve as desired.

Nutrition