Fish Balls Recipe

Fish fillet: The main ingredient, finely chopped to make the balls tender and flavorful.

Bread crumbs: Helps hold the fish mixture together and adds a little texture.

Egg: Acts as a binder to keep the fish balls from falling apart.

Parsley: Adds a fresh, herby flavor to brighten the taste.

Salt: Enhances the natural flavors of the fish and other ingredients.

Black pepper: Adds a mild spicy kick to balance the flavors.

Frying oil: Used to cook the fish balls until they are golden and crispy on the outside.

One of the most important steps when making these fish balls is shaping the mixture into small balls. Getting the size just right helps them cook evenly and look great on your plate. Here’s how you can do it easily:

1. Wet your hands with a little water before you start. This stops the mixture from sticking to your fingers.
2. Scoop out a small amount of the fish mixture—about the size of a golf ball—and gently roll it between your palms until it forms a smooth ball.
3. Try not to press too hard; you want the balls to hold together but still be light and tender.
4. Place each ball on a plate or tray as you go, making sure they’re not touching so they don’t stick together.

Doing this step carefully makes frying much better because the balls cook evenly and don’t fall apart in the hot oil. If they’re too big, the inside might stay raw while the outside burns. If they’re too small, they can dry out quickly. Plus, nicely shaped balls look way more inviting when you serve them!

When I first made fish balls, I didn’t wet my hands and ended up with a sticky mess that was hard to shape. It took a lot longer and made my hands sore! Now, I always keep a small bowl of water nearby, and it makes the whole process smoother and more fun. Also, rolling them gently instead of squeezing too tightly keeps the texture just right—soft but firm enough to hold together while frying. Give it a try, and you’ll see how much easier it is to get perfect fish balls every time!

• finely chopped fish fillet - Substitute with finely chopped chicken breast: Chicken breast can mimic the texture of fish fillet when finely chopped and provides a similar protein content.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding and texture to bread crumbs.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent similar to a beaten egg, making it suitable for vegan diets.

• chopped parsley - Substitute with chopped cilantro: Cilantro can provide a fresh and slightly citrusy flavor similar to parsley.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper can provide a similar spiciness without altering the color of the dish.

• frying oil - Substitute with baking in the oven: Baking the fish balls in the oven can be a healthier alternative to frying, reducing the amount of oil used.

• Allow the fish balls to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled fish balls in an airtight container. If stacking them, use parchment paper between layers to avoid sticking.
• Store the container in the refrigerator if you plan to consume them within 2-3 days. For longer storage, proceed to freezing.
• To freeze, arrange the fish balls on a baking sheet lined with parchment paper, ensuring they are not touching. This prevents them from sticking together.
• Place the baking sheet in the freezer for about 1-2 hours, or until the fish balls are frozen solid.
• Transfer the frozen fish balls to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the fish balls in the refrigerator overnight. Reheat in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until heated through.
• For a quick reheat, you can also microwave the fish balls on medium power for 2-3 minutes, checking halfway to ensure even heating.
• Enjoy your fish balls with a fresh salad or your favorite dipping sauce.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the fish balls on a baking sheet lined with parchment paper.
  3. Lightly brush them with a bit of olive oil to keep them moist.
  4. Bake for about 10-12 minutes, or until they are heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the fish balls in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, turning occasionally, until they are warmed through.

• Microwave Method:

  1. Place the fish balls on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the fish balls in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until they are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the fish balls in the air fryer basket in a single layer.
  3. Air fry for about 5-6 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine the chopped fish, bread crumbs, beaten egg, chopped parsley, salt, and black pepper.

• Wooden spoon: Useful for mixing the ingredients together until they are evenly combined.

• Measuring cups: Essential for accurately measuring the bread crumbs and oil.

• Measuring spoons: Necessary for measuring the parsley, salt, and black pepper.

• Frying pan: Used to heat the oil and fry the fish balls.

• Slotted spoon: Handy for removing the fish balls from the oil and allowing excess oil to drain off.

• Paper towels: Placed on a plate to drain the fried fish balls and absorb any excess oil.

• Plate: Used to hold the fish balls after they have been fried and drained.

• Knife: Needed for finely chopping the fish fillet and parsley.

• Cutting board: Provides a surface for chopping the fish fillet and parsley.

• Beater or fork: Used to beat the egg before adding it to the mixture.

• Tongs: Can be used to turn the fish balls while frying to ensure they cook evenly on all sides.

Prepare ingredients in advance: Chop the fish fillet and parsley ahead of time to streamline the process.

Use a food processor: Quickly combine the fish mixture using a food processor to save time on mixing.

Preheat the oil: Start heating the oil while you shape the fish balls to reduce waiting time.

Batch frying: Fry multiple fish balls at once to cut down on cooking time.

Prepare dipping sauce ahead: Make your favorite dipping sauce in advance so it's ready when the fish balls are done.