In the heart of Fujian province lies a city called Fuzhou, where the air carries the scent of the sea and street corners bustle with steaming baskets and bubbling soup pots. Among its many culinary gems, one dish has stood the test of time, bringing both nostalgia and pride to Fuzhou natives: Fuzhou Fish Balls — light, bouncy spheres of finely minced fish, lovingly filled with savory pork and simmered gently in a clear broth.
I remember learning this dish from my grandmother on a quiet Sunday morning. Her hands moved with practiced grace, forming the delicate balls, explaining the secret to their softness wasn’t just in the fish, but in the patience — both in preparation and in heart.
Let me guide you through this recipe the way she guided me.
What Are Fuzhou Fish Balls?
Fuzhou Fish Balls are a unique specialty of the Fujian province. They are made with a paste of white fish (like mackerel or Spanish mackerel), filled with seasoned minced pork, and either boiled in a broth or served dry. The outer layer is chewy and springy, while the center bursts with juicy umami richness.
Ingredients
For the Fish Paste:
- 500g white fish fillet (boneless, skinless; Spanish mackerel preferred)
- 1 tsp salt
- 1 egg white
- 1 tbsp cornstarch
- 2 tbsp ice water
- A pinch of white pepper
For the Pork Filling:
- 150g minced pork (with a bit of fat for juiciness)
- 1 tbsp soy sauce
- 1 tsp Shaoxing wine (optional)
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 tsp minced ginger
For the Broth (Optional):
- 4 cups chicken or pork stock
- 2 slices ginger
- A pinch of salt
- Chopped spring onion and coriander for garnish
Step-by-Step Instructions
Step 1: Prepare the Fish Paste
- Rinse the fish fillets under cold water, pat dry, and cut into small chunks.
- In a food processor, grind the fish chunks into a coarse paste.
- Add salt, egg white, cornstarch, pepper, and ice water.
- Continue to blend until smooth and sticky. The texture should resemble thick dough that pulls cleanly from the sides.
- Transfer to a bowl. You can “throw” the paste against the side of the bowl for a few minutes — this enhances its bouncy texture.
Step 2: Make the Pork Filling
- In a separate bowl, mix minced pork with soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, and ginger.
- Stir until sticky and well-combined. Set aside in the fridge for 10–15 minutes.
Step 3: Form the Fish Balls
- Wet your hands with water to prevent sticking.
- Take about 1 tablespoon of fish paste and flatten it in your palm.
- Place 1/2 teaspoon of pork filling in the center.
- Carefully wrap the fish paste around the filling and roll it into a smooth ball, sealing it completely.
- Place finished balls on a tray. Repeat until all paste and filling are used.
Step 4: Cook the Fish Balls
- Boil a pot of water. Reduce to a simmer — do not boil vigorously.
- Gently drop in the fish balls. Stir occasionally to prevent sticking.
- Simmer until they float to the surface (about 5–7 minutes), then cook 1–2 minutes more to ensure the pork is done.
- Optional: Transfer to broth prepared with chicken stock and sliced ginger. Simmer gently for 5 minutes before serving.
Step 5: Serve
Ladle into bowls with broth. Garnish with chopped scallions and coriander. Serve hot, and enjoy the burst of savory pork inside every delicate fish ball.
Nutrition Information (Approximate per serving, 4 servings)
- Calories: 250
- Protein: 28g
- Fat: 12g
- Carbohydrates: 6g
- Fiber: <1g
- Sodium: 600mg
This dish is high in protein and relatively low in carbs. It’s gluten-free and can be part of a light, nourishing meal — especially when paired with steamed greens or rice.
Prep and Cook Time
- Preparation Time: 40 minutes
- Cooking Time: 15 minutes
- Total Time: 55 minutes
Fuzhou Fish Balls are more than just food; they are tradition wrapped in flavor. Making them from scratch is an act of love — one that connects you to a long line of home cooks in Fujian who’ve rolled these little gems for generations.
