Homemade Fishballs: A Detailed Step-by-Step Recipe

Ingredients

500 grams of white fish fillets
1/2 cup of cornstarch
1 large egg
1 teaspoon of salt
1/4 teaspoon of white pepper
1 tablespoon of sugar
2 tablespoons of soy sauce
1/2 onion, finely chopped
2 cloves of garlic, minced
2 tablespoons of vegetable oil for frying
2 tablespoons of chopped fresh cilantro for garnish

Steps and instructions

Clean the fish fillets and pat them dry with paper towels.
Place the fish fillets in a food processor or blender and pulse until finely chopped.
Add the cornstarch, egg, salt, white pepper, sugar, and soy sauce to the food processor. Blend until the mixture forms a smooth paste.
Transfer the fish paste to a bowl and add the chopped onions and minced garlic. Stir until well combined.
Heat the vegetable oil in a frying pan over medium heat.
Shape the fish paste into small balls using your hands or a spoon and carefully place them into the hot oil.
Fry the fishballs until they are golden brown on all sides. This should take about 2-3 minutes on each side.
Once the fishballs are cooked, remove them from the oil with a slotted spoon and drain on paper towels.
Garnish the fishballs with the chopped fresh cilantro before serving.

Tools for making

Food processor or blender - Used to finely chop the fish fillets and blend the ingredients into a smooth paste.
Frying pan - Used to fry the fishballs until they are golden brown.
Slotted spoon - Used to remove the cooked fishballs from the oil.
Paper towels - Used to drain the fried fishballs and remove excess oil.

Recipe variations

Substitute the white fish fillets with other types of fish such as salmon or cod for a different flavor profile.
Add grated ginger or minced lemongrass to the fish paste for an aromatic twist.
Experiment with different seasonings such as chili flakes, paprika, or curry powder to add a kick of spice.
Try coating the fishballs in breadcrumbs or panko before frying for a crispy crust.
Make a gluten-free version by using gluten-free flour or breadcrumbs instead of cornstarch.
For a meat-free option, replace the fish with mashed tofu or cooked and mashed vegetables.
Add finely chopped shrimp or crab meat to the fish mixture for added seafood flavor.
Incorporate chopped fresh herbs such as parsley, dill, or basil into the fish paste for a burst of freshness.
Serve the fishballs with a dipping sauce made from soy sauce, vinegar, sesame oil, and chili for extra tanginess.
Make bite-sized fishball skewers by threading the fishballs onto bamboo skewers before frying.

Recipe overview

This is a traditional recipe for homemade Fishballs, a popular dish in many Asian cuisines. Made from fresh white fish fillets and a blend of savory seasonings, these fishballs are light, tender, and packed with flavor. In this recipe, the fish is finely chopped and combined with ingredients like cornstarch, egg, salt, pepper, sugar, and soy sauce to create a smooth paste. The paste is then shaped into small balls and fried until golden brown. A garnish of fresh cilantro adds a final touch of freshness. Expect a dish that's perfect as an appetizer, a side dish, or a main course when served with rice. Enjoy the process of making these delightful fishballs and the great flavors they bring to your table!

Common questions

Can I use any type of white fish for this recipe?
Yes, you can use any white fish fillets such as cod, haddock, or tilapia.
Can I substitute cornstarch with any other ingredient?
Cornstarch helps bind the fishballs. If you don't have cornstarch, you can use potato starch or tapioca starch as a substitute.
Is it necessary to use a food processor or blender?
Using a food processor or blender helps to finely chop the fish and create a smooth paste. However, if you don't have one, you can finely chop the fish by hand and mix the ingredients thoroughly.
Can I bake the fishballs instead of frying them?
Frying gives the fishballs a crispy exterior. If you prefer baking, you can brush the fishballs with oil and bake them in a preheated oven at 375°F (190°C) for about 15-20 minutes, turning once halfway through.
Is it possible to make the fishballs in advance?
Yes, you can make the fishballs in advance and store them in the refrigerator for up to 2 days. When ready to serve, reheat them in a steamer or microwave until heated through.

Serving dishes and utensils

Mixing bowl - A large bowl to mix the fish paste and other ingredients.
Food processor or blender - To finely chop the fish fillets and blend them with the other ingredients.
Frying pan - Used to fry the fishballs until they are golden brown.
Slotted spoon - To remove the cooked fishballs from the hot oil.
Paper towels - To drain and absorb excess oil from the fried fishballs.

Origin stories

Fishballs are a staple in many Asian cuisines, beloved by both locals and tourists alike. Interestingly, they were originally a street food in China, made from the leftover trimmings of expensive fish, combined with inexpensive ingredients like flour and water, then fashioned into balls and cooked. Today, you can find them everywhere from hawker stalls in Malaysia to fancy restaurants in Hong Kong, and they have evolved to use a variety of fish types. This dish is a testament to the ingenious ways in which chefs have historically maximised their resources, creating delicious foods from seemingly humble ingredients.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.