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How to Make Fish Balls

Delicious homemade fish balls made from whole mackerel! Perfect for soups, stews, or as a tasty snack with rich, savory flavor and easy prep.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Asian
Keyword: Easy, Fish, Homemade, Seafood
Servings: 4 servings

Ingredients

  • 1 whole mackerel with bones and head, about 2 1/2 lbs. (1.2 kg)
  • 2 teaspoons salt
  • 1 teaspoon ground white pepper
  • fish bones discard the fish head, chopped into 3 pieces
  • 1 can chicken broth
  • 4 cups water
  • 1 oz Chinese seaweed 30g
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • white pepper and salt to taste
  • garlic oil
  • shredded lettuce leaves
  • 1 stalk scallion cut into rings

Instructions

  • Start by cleaning the mackerel. Remove the head and intestines, and rinse the fish under cold water. Fillet the fish and separate the flesh from the bones. Keep the bones for the broth.
  • Place the mackerel fillets into a blender or food processor. Add 2 teaspoons of salt and 1 teaspoon of ground white pepper. Blend until smooth paste forms that can hold together when shaped.
  • In a large pot, combine the fish bones, 1 can of chicken broth, and 4 cups of water. Bring to a boil, then reduce heat and simmer for about 30 minutes to create a flavorful broth.
  • Use your hands to roll portions of the fish paste into small balls about the size of a golf ball. Repeat until all mixture is used.
  • Carefully drop the fish balls into the simmering broth. Cook for 10-15 minutes or until fish balls float to the surface, indicating they are done.
  • Remove pot from heat and stir in 1 tablespoon soy sauce, 1 teaspoon sesame oil, and additional white pepper and salt to taste.
  • Use a slotted spoon to remove fish balls from broth. Drizzle with garlic oil and garnish with shredded lettuce leaves and scallion rings before serving.

Equipment

  • Sharp Knife
  • Cutting Board
  • Blender or food processor
  • Large Pot
  • Slotted Spoon
  • Bowls

Notes

  • Ensure fish paste is well-blended to prevent fish balls from falling apart during cooking.
  • Watch cooking time carefully to avoid rubbery texture from overcooking.
  • Adjust seasoning to your taste; experiment with herbs and spices for variety.
  • Leftover fish balls can be refrigerated for up to 3 days or frozen uncooked for later use.
  • Try seasonal variations by adding herbs, pumpkin puree, or serving with spicy sauces.