Boil Fish Balls

Wetting your hands with water helps fish balls take form when rolling them.

No matter how flavorful a broth or stock is, you can add texture and taste by boiling fish balls in it for an Asian-inspired seafood dish. Boiled fish balls are a common delicacy of Asian cuisine, consisting of ground fish, egg, spices and vegetables that are pureed in a food processor and formed into 2-inch balls by hand. If you crave a taste of the Far East, add boiled fish balls to rice, pasta and soup dishes or top them with sauce for an appetizer.

Instructions

1. Rinse 2 lb. of fatty white fish such as Chilean sea bass, shark, carp or pike under cold water to remove bacteria. Pat the fish dry with paper towels. Cut the fish into cubes or slices with a serrated knife and place the fish in the food processor.

2. Separate 4 eggs from their yolks, putting the yolks in one bowl and the whites in a different bowl. Pour the yolks into the food processor. Puree the fish and egg yolks until a smooth mixture forms.

3. Peel and slice 1 carrot and 1 onion. Add the vegetables to the food processor. Add 1 tbsp. of white pepper, 1 tbsp. of salt, 1 tbsp. of sesame oil and 1 tbsp. of fish sauce. Enhance the taste with 1 tsp. of minced chili peppers for a spicy flavor or 1 tsp. of sugar for a mild flavor.

4. Pulse the ingredients until a smooth mousse forms. Mix the egg whites separately with a hand mixer on medium speed until white peaks form. Fold the egg whites into the pureed mousse with a spatula.

5. Pour the mixture into a bowl and chill it in the refrigerator for one hour to gain a firm texture. Remove the mixture. Wet your hands with water. Form 2-inch fish balls.

6. Bring 6 qts. of salted water, fish or chicken stock to a boil in a tall pot on high heat. Add herbs and spices for flavor, if desired.

7. Drop fish balls into the boiling liquid with a ladle. Stir the liquid throughout the cooking time with a spoon to prevent the fish balls from sticking together.

8. Blanch the fish balls for 2 minutes at a high boil or reduce the heat to low and simmer the fish balls covered for 1 hour.

9. Remove the fish balls with a slotted spoon, if eating separately or ladle the fish balls and broth into a bowl.

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