Fish Balls are a unique evening snack and can also be the perfect seafood starter on a party menu. These crunchy on the outside yet soft on the inside fish balls will certainly satiate those hunger pangs. We’ve got the perfect Fish Ball recipe that is easy to make at home. The best part about this dish is that it can last for up to a week in the refrigerator. Check out the recipe below and try this seafood starter today.
The Humble Origins of Fish Balls
Most people probably already know that the fish ball originated in China. However, it was in Hong Kong that they became internationally renowned. In the beginning, fish balls were simple, boiled, and white as an accompaniment to noodle soup.
Street hawkers of Honk Kong first began frying fish balls to enhance their flavour and make more sales. Since then, street hawking in Hong Kong is slowly being eradicated. However, the fish ball lives on and has become a quintessential part of Honk Kong culture.
Things To Keep In Mind
You can use any fish that you like to make fish balls. However, for our version, we recommended using Licious fish cubes. They are boneless, skinless, and cleaned and will make prep pretty much non-existent for you; get straight to cooking them!
We have a great selection of fish cubes that you can pick from – Basa, Seer, Yellowfin Tuna, and Indian Salmon Cubes, to name a few. If you don’t mind picking out the bones yourself, then you can shop for any of our fresh fish and seafood options.
Dipping Sauce is a Must
For an Indian twist, you can pair the fish balls with coriander and mint chutney. If you prefer to keep it traditional, then a sweet and sour sauce is the way to go. You don’t have to make it yourself, buy a good one from your local supermarket. You can also try the good old vinegar, chilli, onion, and salt pairing. It’s easy to make and works wonderfully.
Storage
Like we mentioned earlier, you can store fish balls for up to a week in the fridge. Make sure they are cooled down completely before refrigeration. You’ll know they’ve gone off if they smell too fishy or are slimy.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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- 1 cup water
- ¼ tsp turmeric powder
- ¼ tsp salt
- 250 g Seer (Vanjaram/Surmai) - Boneless Cubes
- 3 tbsp oil
- 3 garlic cloves
- 1 Large onion
- 1 tsp red chilli flakes
- 1 tsp salt
- ½ tsp Ground Pepper
- 1 potato boiled
- 1 tbsp cornflour
- 4 tbsp Bread Crumbs
Ingredients
To cook the fish
To make fish balls
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- Place a saucepan on medium-high heat and pour 1 cup of water in it. Then add turmeric, salt and fish pieces to the pan. Let it cook for 10 minutes and then strain out the excess water. After the cooked fish reaches room temperature, shred it out on a plate.
- Place another saucepan on medium heat and pour some oil in it. Add chopped garlic and onion to the pan and sauté for 2 minutes. Then, add the shredded fish pieces to the pan and mix well. Add chilli flakes, salt and pepper to the mixture to make it flavourful. Add boiled mashed potato and mix all the ingredients. Switch off the heat and set the pan aside. Let the mixture cool down.
- In a bowl, add cornflour and gradually keep adding water. Mix it well and form a slurry. Make a ball out of the fish, spices and boiled potato mixture and dip it into the cornflour batter and roll it into the breadcrumbs. Repeat the process one more time to ensure a thick coating.
- Place a frying pan on high heat and add some oil to it. Drop a bread crumb in the oil to check whether the oil is ready. Once the breadcrumbs rise to the top instantly, add your coated fish balls to the pan. Deep fry them evenly for 2-3 minutes. Once they turn golden brown, remove them using a skimmer spoon. Place them on a tissue paper to soak up the excess oil. Serve hot with your favourite dip.
You don’t have to deep-fry these fish balls. They can be air-fried or boiled and added to a soup if you’d prefer a heartier meal. We hope you enjoy making and eating this quick seafood snack as much as we enjoyed telling you about it. This recipe is pretty fluid; if you’d like to try it with crab or prawn, we say why not? Give it a try. Good luck and happy eating!
Recipe Tip
Roll the balls using slightly wet hands so that the mixture doesn't stick to your palm.
Share your version with us
Have another way to make fish balls at home? Share your recipe with us!
Frequently Asked Questions
How long do fish balls last in the freezer?
You can keep fish balls in the freezer for up to a week.
Which other fish can be used to make fish balls?
You can opt for King Fish (Sakala/Cobia) – Boneless Cubes.