Creating The Perfect Fish Balls For Hot Pot: A Step-By-Step Guide

Fish balls are a versatile dish that can be enjoyed in a variety of ways, but one of the most popular methods is to cook them in a hot pot. Making fish balls for hot pot is a simple process that only requires a few key ingredients and some basic kitchen equipment. The foundation of this recipe is a homemade fish paste, typically made from white fish such as cod, pollock, or hake, which is then seasoned and shaped into balls. The fish balls are then cooked in a hot pot, resulting in a chewy, bouncy texture that is perfect for snacking or adding to other dishes.

How to make fish paste

Fish paste is a common ingredient in many Asian dishes, including the ever-popular fish balls. Making fish paste at home is surprisingly easy and can be done in a food processor or by hand. Here is a step-by-step guide on how to make fish paste for your next hot pot meal.

Ingredients:

• White fish with very firm meat, such as pollock, cod, tilapia, or Spanish mackerel.
• Starch (arrowroot, tapioca, or cornstarch)
• Egg white
• Ice cubes
• Salt and white pepper to taste
• Optional: garlic, green onions, or ham for extra flavour

Instructions:

• Cut the fish into small cubes, about 1/2-inch in size. If using whole fish, clean and gut the fish, removing the head, tail, and all innards. Fillet the fish, slicing the meat off the bones.
• Using a spoon, scrape the flesh off the skin and bones to ensure there are no bones remaining in the fish paste.
• Place the fish flesh in a bowl and season with salt and white pepper.
• If using a food processor: Add the fish and all other ingredients, except the ice cubes, to the food processor. Blend for about two minutes or until smooth. Then, add the ice cubes and blend for an additional three minutes.
• If making by hand: Use the back of a large chopping knife to chop and break up the fish. Gradually add salted water (about 1/3 cup mixed with 1/4 teaspoon of salt) to the fish as you chop, to make the process easier and less sticky.
• Once the fish is evenly chopped with no large chunks, gather the fish paste and begin the throwing/slamming process. Repeatedly pound the fish paste onto a cutting board or into a large mixing bowl. This step is key to achieving the signature "bouncy" texture of fish balls. You may need to do this about 50 times.
• Add a small amount of water to the starch to liquify it, then mix this into the fish paste. Knead the mixture until well combined.
• The fish paste should now be smooth and soft. Wet your hands and apply a little water to the surface of the paste, which will give it a smooth and shiny appearance.
• You can test the paste by dropping a spoonful into boiling water. When it floats, it is cooked. Taste it and adjust seasoning as needed.
• Store the fish paste in the refrigerator for about an hour before using. It can be kept refrigerated for up to four hours.

Tips:

• Keep all ingredients at a very cold temperature during preparation.
• To form fish balls, take a handful of the paste and make a circle with your index finger and thumb. Squeeze the paste through the hole and use your thumb and index finger to slice off the ball when it reaches the desired size.
• Fish balls can be cooked by poaching in a hot pot or broth, deep-frying, or pan-frying.

Enjoy your homemade fish paste and fish balls!

How to shape the fish balls

Shaping the fish balls is an art, and it may take a few tries to get it right. Here is a step-by-step guide to shaping the perfect fish balls for hot pot:

Firstly, wet your hands with some water to prevent the mixture from sticking to your palms. Take a spoon and scoop up a generous amount of the fish paste. You want to ensure you have enough to form a ball that will hold its shape.

Next, use your left hand to scoop up the fish paste. Use your bottom three fingers to push the fish paste up and through a small circle formed by your thumb and index finger. The fish paste should push through this circle, forming a ball.

Now, loosen your grip slightly to allow the fish ball to drop back down a little. You want to aim for about a 30% drop. Then, quickly tighten your grip again, pushing the fish ball back up through the circle. Repeat this step 1-2 more times. This process of reforming and reshaping the fish ball is what gives it that signature bouncy texture. The more bounce, the better!

Finally, use a spoon to gently slide and remove the fish ball from your left hand. Be careful not to squeeze the ball too hard, as it may deform.

Once you have shaped all your fish balls, they are ready to be cooked! Simply drop them into your hot pot, and they will be cooked through and ready to eat in just a few minutes.

How long to cook the fish balls

The cooking time for fish balls varies depending on the cooking method and the size of the balls. If you're poaching or boiling the fish balls, they will be cooked in under a minute to two minutes. They are ready when they float to the top of the pot. If you're deep-frying the fish balls, they will take around one minute to cook. If you're pan-frying the fish balls, they will take two to three minutes per side.

When poaching or boiling the fish balls, it's important to use a spoon to scoop up the fish paste and drop it into the simmering water or stock. This will help the fish balls keep their shape.

When deep-frying, it's important to use a high-smoke-point oil, such as corn oil, and heat it to 350°F before adding the fish paste. This will ensure that the fish balls cook evenly and don't burn.

When pan-frying, it's important to use a non-stick pan and heat the oil over medium-high heat before adding the fish paste. Use a spatula to flatten the fish paste into patties, which will help them cook evenly.

It's worth noting that the cooking time may vary slightly depending on the recipe you are following and the size of your fish balls. It's always a good idea to keep an eye on your fish balls while cooking to ensure they don't overcook or burn.

What to serve with fish balls

Fish balls are a versatile dish, often served as a soup or curry, but also as a stir-fry or deep-fried. They can be served with a variety of different dishes and are a common food in Southeast Asia, China, and Hong Kong.

If you are serving fish balls as a soup, you could add noodles, vegetables such as cabbage, broccoli, or bok choy, and other types of balls, such as beef, chicken, or pork. A fish ball soup can also be served with rice, either cooked in the soup or on the side. For a more filling meal, add some beef, chicken, or pork chunks, or even some shrimp.

For a curry, you could serve the fish balls with rice or noodles, and a thick, rich curry sauce. The sauce can be made with shallots, flour, oil, curry paste, chicken stock, coconut milk, and various spices.

Fish balls can also be served as a stir-fry, with vegetables such as cabbage, cauliflower, or broccoli, and noodles or rice. For a more substantial dish, add some meat, such as Chinese sausage or beef slices.

Deep-fried fish balls are often served as street food in Hong Kong, threaded onto bamboo skewers like satay. They can also be served as an appetizer, or with a dip or sauce, such as a curry or sweet and sour sauce.

How to store fish balls

Fish balls can be stored in an airtight container in the refrigerator for up to 5 days. To store them for longer, they should be cooked in warm water (not boiling) until they float, then cooled, packaged, and frozen for up to 1 month.

When storing fish balls in the refrigerator, it is important to let them cool down completely before placing them in a container. They will stay fresh for at least 5 days, but if they develop a slimy film or an overpowering fishy smell, they should be discarded.

For longer-term storage, freezing is recommended. Frozen fish balls can be stored in zip-top bags or airtight containers for up to a month. Again, it is important to ensure that the fish balls are properly sealed to prevent freezer burns.

Frequently asked questions