This post may contain affiliate links. Please read my privacy policy.
Learn how to make fish balls and a delicious fish ball soup with this easy, step-by-step recipe. With detailed instructions and a video guide, youโll make perfectly bouncy fish balls every time. Whether youโre craving a comforting bowl of fish ball soup or looking for a versatile ingredient for other dishes, this recipe has you covered!
Simple Fish Ball Recipe
If youโve ever wanted to make homemade fish balls from scratch, this recipe is for you! I know it can seem like a bit of work, but trust me, itโs totally worth it. Thereโs something so satisfying about making your own fish balls, and the key to perfect ones is fresh, high-quality fish that gives you that bouncy, flavorful texture without the fishy taste.
Once youโve got the right fish, this simple, step-by-step process will guide you to bouncy, delicious fish balls. Iโve included pictures in the gallery to make everything even easier, and Iโve also got a video guide to walk you through the processโjust in case you need that extra visual help!
Once your fish balls are ready, the possibilities are endless. You can enjoy them in a comforting fish ball soup, whip up some Thai Fish Cake, or even throw them into a Chinese Hot Pot. Trust me, these homemade fish balls will make your dishes so much better! And donโt forget to check out my Chinese Hot Pot recipe for a tasty way to use them!
How To Choose The Best Fish
Living in Southern California, right by the Pacific coast, youโd think fresh fish would be easy to find. But, unfortunately, thatโs not the case. Most of the fish available here is frozen, and many donโt look fresh at allโred eyes, oozing blood, and that overly fishy smell. It can be hard to find good fish unless youโre at a Chinese restaurant, where they serve live fish from tanks. Otherwise, I usually eat Steamed Fish at Chinese restaurants, those alive ones and swimming in the tank. Occasionally, I do come across decent salmon or deep-sea fish, but theyโre not the type I typically use for making fish balls.
To make the best fish balls, fresh fish is essential. You want fish that gives you that bouncy texture without the fishy taste. After some trial and error, I found a great mackerel (้ฉฌ้ฒ้ฑผ) that works perfectly for making fish balls. Iโm not a fish expert, but I always ask my local fishmonger for recommendations. Fish like mackerel (้ฉฌ้ฒ้ฑผ), ่ฅฟๅ้ฑผ (this one might go by different names, but itโs commonly known as Spanish mackerel or seer fish), and eel (้ณ้ฑผ) are great options for making fish balls.
Keep in mind that the best fish for making fish balls may not always be easy to find in Western countries, so donโt be afraid to ask around or visit different markets. It might take some searching, but once you find the right fish, youโll be well on your way to making amazing fish balls from scratch!
Ingredients Youโll Need
Fish Balls
- Whole mackerel
- Ground white pepper
- Salt
Fish Ball Soup
- Fish bone
- Chicken broth
- Chinese seaweed
- Soy sauce
- Water
- Sesame oil
- Salt
- White pepper
Toppings
- Scallion
- Garlic oil โ You can make the garlic oil by stir-frying some minced garlic with heated oil.
- Lettuce
For all the details on each ingredient, be sure to check out the recipe card at the bottom of the post.
How To Make Fish Balls
Alright, first things firstโgrab your fish and give it a good rinse with cold water. Pat it dry with a paper towel to get rid of any excess moisture. Now, take a sharp knife and start filleting the fish. Work along the bones, starting from the tail and moving up toward the head. Do the same thing on the other side.
Next, grab a bowl to put the fish meat in. Take a spoon and gently scrape the fish meat off the skin of the fillet, starting from the tail and working your way up. Scrape until youโve got all the meat off the skin, then just toss the skin aside. Donโt forget to scrape the fish meat off the bones tooโuse your spoon to get every bit of it!
Alright, now take all that fish meat and put it on a chopping board. If youโve got a Chinese cleaver, thatโs your best friend here! Start chopping the fish meatโjust go at it for about 10 minutes. You want to break it down really well, so donโt rush it. Itโll help get that perfect texture for the fish balls!
As you chop, youโll notice the fish starting to get a bit sticky, and thatโs totally normal! Once that happens, sprinkle in some salt and pepper, then keep chopping for another 10 minutes. The more you chop, the smoother and stickier the fish will get, and soon enough, itโll turn into a nice fish paste.
Now, wet your hands with a little water to keep the paste from sticking. Take about a tablespoon of the fish paste and roll it between your palms to shape it into a ball. Just keep going like that until youโve got a nice little batch of fish balls ready to cook!
How To Make Fish Ball Soup
Grab a 5-quart soup pot and toss in the chicken broth, water, and fish bones. Bring it to a boil over high heat, then lower the heat to medium and let it simmer for about 20 minutes. You want the soup to get nice and flavorful, so just let it do its thing!
Once the 20 minutes is up, take out the fish bones. Turn the heat back up to high, and gently drop the fish balls into the soup.
Now, toss in the Chinese seaweed, a splash of soy sauce, a little sesame oil, and season with salt and pepper to taste. When the fish balls float to the top, you know itโs time to turn off the heat.
Now, ladle the soup into your bowls, add the toppings (scallions, garlic oil, and a bit of lettuce), and youโre all set! Serve it up hot and enjoy right away. Itโs comfort in a bowl!
Secrets To Perfect Fish Balls And Soup
- Iโve got to say, while a food processor can definitely speed things up, I recommend using a cleaver to chop the fish by hand. It gives your fish balls a much better texture. You want the fish finely chopped, but with some texture to itโnot a smooth paste. This way, your fish balls will stay nice and bouncy when you cook them.
- Donโt rush the chopping! It might feel like a lot of work, but the more you chop, the better the texture will be. Aim for about 10 minutes of chopping and take your time with it. This step is key to getting that perfect bounce.
- Fish balls cook super fast, so add them to the soup just before it starts boiling. When they float to the top, thatโs your cue to turn off the heat. Donโt overcook them, or theyโll get toughโkeep an eye on them.
Frequently Asked Questions
Yes, you can use a food processor to chop the fish, but I recommend using a cleaver for the best texture. Chopping by hand gives the fish a coarser, bouncy texture perfect for fish balls. If you use a food processor, donโt over-process it. You want finely chopped fish with some texture, not a smooth paste!
Yes. Just store them in the fridge for a few hours or freeze them for later. When youโre ready to serve, just cook them fresh, and theyโll taste just as good!
Chicken broth works great for the base, but if you want a more intense fish flavor, feel free to use vegetable broth or fish stock instead.
Yes. Feel free to toss in some veggies like bok choy, napa cabbage, or mushrooms for extra flavor and texture. Just add them in during the last few minutes of cooking, and youโre good to go!
Just store the soup in an airtight container in the fridge for up to 2 days. When youโre ready to enjoy, reheat it gently on the stovetop. Just be careful not to overcook the fish ballsโthey can get a little tough if you heat them too long.
This recipe is only 211 calories per serving.
What To Serve With Fish Ball Soup
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
How to Make Fish Balls
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 Ball Soup:
- fish bones, discard the fish head, chopped into 3 pieces
- 1 can chicken broth
- 4 cups water
- 1 oz (30g) Chinese seaweed, ็ดซ่
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- white pepper and salt to taste
Fish Ball Soup Topping:
- garlic oil
- some shredded lettuce leaves
- 1 stalk scallion, cut into rings
Instructions
Fish Ball:
- Clean the fish and rinse with cold water, pat dry with paper towels. Filet the fish along the bones from the tail up towards the head using a very sharp knife. Repeat on the other side.
- Get a bowl to put the fish meat. Using a spoon, scrape the fish meat off the skin of the fish filet, from the tail upwards. Scrape until all meat is off the skin. Discard the skin. Use the spoon to scrape off the fish meat off the fish bone, too.
- Place all the fish meat on a chopping board, using a Chinese cleaver (preferably) to chop the fish meat, for about 10 minutes.
- The fish will become slightly sticky as you chop. Add the salt and pepper and continue chopping for another 10 minutes, the fish meat will become a fish paste.
- Wet your hands with some water and take a tablespoon of the fish paste onto your palm and shape them into fish balls.
Fish Ball Soup:
- Get a 5-quart soup pot, put in the chicken broth, water, and fish bones. Bring to boil over high heat, and then let it boil on low to medium heat for about 20 minutes or until the soup is flavorful.
- Remove the fish bones, turn to high heat and drop the fish balls into the Soup.
- Add the Chinese seaweed, soy sauce, sesame oil, salt and pepper to taste. When the fish balls float to the top, turn off the heat.
- Transfer the fish balls soup into serving bowls, add the Toppings and serve immediately.
Video
Notes
- Iโve got to say, while a food processor can definitely speed things up, I recommend using a cleaver to chop the fish by hand. It gives your fish balls a much better texture. You want the fish finely chopped, but with some texture to itโnot a smooth paste. This way, your fish balls will stay nice and bouncy when you cook them.
- Donโt rush the chopping! It might feel like a lot of work, but the more you chop, the better the texture will be. Aim for about 10 minutes of chopping and take your time with it. This step is key to getting that perfect bounce.
- Fish balls cook super fast, so add them to the soup just before it starts boiling. When they float to the top, thatโs your cue to turn off the heat. Donโt overcook them, or theyโll get toughโkeep an eye on them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Bee, You did the right thing is never wash after you fillet the fish.If you wash again, the fish ball will be soft !!
Place all the fish meat on a chopping board, using a Chinese cleaver (preferably) hold it to 30 degree and press and flatten the fish meat until smooth !! Donโt chop the fish meat, thatโs why I saw your fish ball were not smooth !!
Bee you missed a big and important step !! After make them into a smooth paste, stir some starch powder into some water and add slowly them into the fish paste. Beat it with your hand, 1 direction, it should be slightly watery. Then sprinkle salt onto the watery paste and stir and beat well, just like we beat our minced meat into a meat ball !! The fish paste will be in 1 big ball, and check is it enough salt !! Put a bowl with water, dip the spoon into the water and wet your palm to make them into smooth fish balls !!
Bee, Never ever discard the fish head and the skin !! They are very good to make soup but please add some slices of ginger ! For better taste and milky soup, fry them with 1-2 spoon oil and fry the ginger and the fish bones, when slightly brown, pour in water and the fish skin to simmer. !! For Fish ball soup, boil them only, no need to fry them !!
Rebecca โ thanks so much for all the wonderful tips, I will try again. I had to discard the fish head because the fish here isnโt that fresh and quite fishy. Yikes. The skin is also fishy. If I have a fresh fish like the ones we get in Penang, I would use everything.
Hi rebecca..i dun really get what u mean by beat it with hand , 1 direction..how do i beat it..the fish paste is sticky so im loss on how to do it..thanx for helping..
Thanks for the recipe. I have been wanting to make this and you have made the steps simple enough for me to try. I do have a few questions though:
(1) Can we use a food processor to chop instead?
(2) How do we make this ahead for weekday lunch for the kids? Do we freeze the uncooked fishballs or do we soak them in salt water in the fridge? How long can the uncooked fishball keep?
TKs
I have never tried food processor but I am sure the mass production fish balls all use food processor. You can just freeze the fish paste before shaping them. Please read Rebeccaโs comment she has a lot of great tips to share.
Hi Bee. Only last week I made a kilo of fish balls with mackerel in a blender. It was bouncy and tasted fantastic. Make sure the fish is very fresh. Put fillet in blender add 2 tbspn cornflour, pepper salt and 2tbspn cold water and then blend. Once fish paste stick on the blades in a lump you know the fish is ready. Take paste out and dipping your hands in a bowl of cold water mould fish paste according to how you want It What I do is I take a small paste and shallow fry it to check the texture and taste. If not salty enough, put half of blended mixture in blender and blend again and do the same with second half.
Thanks for your tip Angline. :)
Hi Bee! Just to let you know ่ฅฟๅ้ฑผ is Ikan Parang; Wolf Herring. :)
Elaine, thanks so much. Yes I know ikan parang and wolf herring just donโt know itโs ่ฅฟๅ้ฑผ, haha. I canโt for my life recognize the shape and look of the fish. :)
My mum used to make fish balls a lot when we lived in Malaysia/ Since moving to Australia, she has been using blue grenadier, which she says is the bst she could find there. Pity I cant get this fish where i am. she has tried mackeral and said it is not nearly as good as it doesnt have the starchy texture as blue grenadier. Hope this helps
Violet, thanks for your comment. I wonder what is blue grenadier. Thanks for letting us know. :)
that is the blue fish with granade 1n mouth..dont catch them if youโre not a bomb expert. lol
Iโm in Australia so will look for blue grenadier. Do you need to add any flour? Can the paste be made in the food processor? Thanks!
Hello, can you use the blender instead of chopping?
Yes I believe so. Try it and let me know how it works out for you.
My mom used pike โฆreally fresh ones when she came to visit me in Australia.
It was really bouncy and didnโt need too much chopping.
I put it in the fridge after I scrape the fish meat to cool them down.
Find that it takes a lot less chopping to get them bouncy.
I only use salt.
I couldnโt agree more with you regarding the availability of fresh fishes in California. Itโs quite sad considering how close we are to the ocean. However, if you ever feel like getting up at 5am in the weekends, you can go to the docks in Newport Beach for freshly caught fishes.
Can you use other fish besides mackerel? We fish a lot and was wondering if fish local to my area could be substituted? Like croaker or rockfish?
Love you website and recipes. Thank you!
Sandra, I am not a fish expert but you can try. Technically, you can use the fish to make fish balls the difference is the texture. Some fish (especially flakier fish) will not produce the bouncy texture which is prized in fish balls.
plz tell me about it more
Gar fish make excellent fish balls. FYI for anyone in the gulf south.
Try parrot fish
Thanks!
I have been wanting to make fish balls from scratch. This recipe is perfect. My family will enjoy this. Can I substitute other types of white fish? Like tilapia or snapper? Thanks for sharing this one!
I donโt think tilapia or snapper will work the best I think the fish meat is flaky and the texture will not be bouncy. If the fish meat doesnโt become sticky or โbindโ together, then the texture of your fish balls will be โpowderyโ and not bouncy.
there is a fish caught in the gulf states called Ladyfish we catch large amounts of. I understand that the primary market for them is so. cal for fish balls, its all a frozen market but thatโs totally fine if done properly. You just scrape the meat from the raw fillet and it is ready to become balls or cakes.
Thanks for the information about ladyfish.
Kudos on trying to make fish balls from scratch!
https://rasamalaysia.com/thai-peanut-sauce/