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Fuzhou Fish Balls
Fish balls, a cherished delicacy from Fuzhou, have captivated food lovers for centuries with their unique bouncy texture and delicate taste. These handcrafted treasures represent the pinnacle of local culinary expertise.
INGREDIENTS
Main Ingredients
- ·1000g of sea eel (about 600g of clean meat, boneless and skinned)
- ·Self - selected filling (a meat filling made from 200g of minced pork, 5g of salt, and 5ml of light soy sauce)
Additional Ingredients
- ·10g of chopped scallions (for decoration)
Seasonings
- ·3g of salt (for seasoning the soup base)
- ·10ml of balsamic vinegar (for seasoning the soup base)
DIRECTIONS
Step 1
Wash the sea eel thoroughly. Cut the fish fillets along both sides of the backbone, and remove the remaining fish bones and fish skin.
Step 2
Lay the fish fillets flat on a cutting board. Repeatedly pound the fillets with the back of a knife until the fibers are loose and the texture is clearly visible (about 5 minutes).
Step 3
Tilt a spoon at a 45 - degree angle and scrape out the delicate fish paste from the tail to the head direction. Discard the tendons and impurities.
Step 4
Place the scraped fish paste on the cutting board and repeatedly pound it with a mallet for 3 minutes until the gelatin oozes out and the texture becomes sticky and elastic.
Step 5
Put the pounded fish paste into a bowl and knead it into a paste.
Step 6
Take 20 grams of fish paste and spread it flat on the palm. Wrap 5 grams of filling and close the opening, then roll it into a ball with a diameter of 3 centimeters.
Step 7
Heat clean water to a gentle boil (about 90°C), put the fish balls in and cook them over low heat for 4 minutes until they float to the surface.
Step 8
Add 3 grams of salt, 10 ml of balsamic vinegar for seasoning, and a little chopped scallions.