Entree: China – Fujian – 福州鱼丸 ➤ Fúzhōu yúwán (Springy fish balls from Fuzhou often filled with seasoned minced pork)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

- 1 lb (454 g) white fish fillets, boneless and skinless (such as cod or pollock), chopped
- 6 oz (170 g) lean pork shoulder, finely minced (for filling)
- 1 tbsp (15 ml) light soy sauce (for pork)
- 1/2 tsp (2.5 g) salt (for pork)
- 1/4 tsp (1 g) white pepper (for pork)
- 1 tsp (5 g) cornstarch (for pork)
- 1 large egg white (for fish paste)
- 1 tsp (5 g) salt (for fish paste)
- 1/2 tsp (1 g) white pepper (for fish paste)
- 2 tbsp (30 ml) cornstarch (for fish paste)
- 1 tbsp (15 ml) vegetable oil (for fish paste)
- 6 cups (1.4 L) fish or light chicken stock
- 4 oz (115 g) Chinese mustard greens or bok choy, trimmed and halved
- 2 stalks (approx. 20 g) green onions, sliced thinly
- 1 tbsp (15 ml) light soy sauce (for soup seasoning)
- 1/2 tsp (2.5 g) sugar
- 1 tsp (5 ml) Shaoxing wine (optional)
- 1 tsp (5 ml) sesame oil
- Fresh cilantro or chopped green onion for garnish

Instructions

1. Season minced pork with 1 tbsp (15 ml) soy sauce, 1/2 tsp (2.5 g) salt, 1/4 tsp (1 g) white pepper, and 1 tsp (5 g) cornstarch; mix and set aside to marinate briefly.
2. Place chopped fish fillets in a food processor and pulse until a smooth, slightly sticky paste forms. Transfer to a bowl and add egg white, 1 tsp (5 g) salt, 1/2 tsp (1 g) white pepper, 2 tbsp (30 ml) cornstarch, and 1 tbsp (15 ml) vegetable oil; mix by folding or whipping until the paste is elastic and holds together.
3. Divide fish paste into 12 equal portions. Flatten one portion in your palm, add a teaspoon of the seasoned minced pork in the center, and wrap with more fish paste to form a tight ball; repeat to make about 12 stuffed fish balls.
4. Bring the stock to a gentle simmer in a large pot. Add the fish balls carefully; simmer gently (do not boil vigorously) for 6–8 minutes until fish balls float and are firm throughout.
5. Add mustard greens or bok choy and simmer 1–2 minutes until just tender. Stir in 1 tbsp (15 ml) soy sauce, 1/2 tsp (2.5 g) sugar, 1 tsp (5 ml) Shaoxing wine if using, and 1 tsp (5 ml) sesame oil; adjust seasoning.
6. Ladle broth, fish balls, and greens into bowls. Garnish with sliced green onion and cilantro, and serve immediately.