Fish Balls can be a great evening snack or a seafood starter for a party. These fish balls are crunchy on the outside and soft on the interior. They will satisfy your hunger. Here’s a simple recipe for Fish Balls that you can take home. This dish can be stored in the fridge for up to one week. Try this recipe for a seafood starter.
Fish Balls: Their humble origins
Many people already know that fish balls originated in China. Hong Kong is where they gained international fame. Initially, white, simple fish balls, cooked and boiled, were served with noodle soup.
To increase sales, street hawkers in Hong Kong began to fry fish balls. Street hawking has been slowly fading out in Hong Kong since then. The fish ball, however, has survived and is now a part of the culture in Hong Kong.
What to Keep in Mind
Fish balls can be made with any fish. For our version, however, we recommend using Licious cubes. You can cook them straight away because they are already cleaned, boneless and skinless.
You can choose from a wide variety of fish cubes – Yellowfin Tuna Cubes and Indian Salmon Cubes, to name just a few. You can choose from our fresh fish and seafood selection if you are not concerned about the bones.
Must-Have Dipping Sauce
You can give the fishballs an Indian touch by pairing them with mint and coriander chutney. If you want to stay traditional, a sweet-and-sour sauce will do. You can buy it at your local supermarket if you’re going to avoid making one yourself. Try the classic vinegar, onion, chili, and salt combination. This is a simple recipe that works well.
As mentioned, you can keep fish balls in the refrigerator for up to one week. Be sure to cool them completely before storing them. If they are slimy or smell fishy, they have gone wrong.
How to cook fish
- 1 cup water
- 1/4 tsp turmeric powder
- 1/4 tsp salt
- 250 g Seer (Vanjaram/Surmai) – Boneless Cubes
How to make fishballs
- 3 tbsp oil
- Three garlic cloves
- 1 Large onion
- 1 tsp red chili flakes
- 1 tsp salt
- 1/2 tsp Ground Pepper
- One potato boiled
- 1 tbsp cornflour
- 4 tbsp Bread Crumbs
- InstruccionesPour 1 cup of hot water into a medium-high heat saucepan. Add the turmeric, fish pieces, and salt to the pan. After 10 minutes, strain the excess water. Once the fish has reached room temperature, shred it on a platter.
- Pour some oil into another pan and place it on medium heat. Sauté the chopped onion and garlic in the pan for 2 minutes. Add the fish pieces and mix them well. Add chili flakes and salt to make the mixture more flavourful. Mix all ingredients and add the mashed potatoes. Turn off the heat, and put the pan to one side. Let the mixture cool.
- Add cornflour to a bowl and add water gradually. Mix well to form a slurry. Then, make a ball of fish, spices, and boiled potatoes. Dip it in the cornflour and then roll it in the breadcrumbs. Repeat the process to get a thicker coating.
- Add some oil to a frying pan and place it on high heat. To test if the oil is hot enough, drop a breadcrumb into the oil. Add your fish balls coated with breadcrumbs to the pan once the breadcrumbs have risen to the surface. Deep fry them for 2 to 3 minutes. Remove them with a skimmer once they are golden brown. Place them on tissue paper to absorb the excess oil. Serve with your favorite dip.