I recently visited a friend who owns a factory in Foshan in Guangdong province, and it was there were I had some of the most unforgettably delicious fish balls.
The taste of the fried fish balls, which came from a restaurant affiliated with my friend’s factory, reminded me of the same snacks I had several years ago in Shek Wan in Foshan.
There was a time when Shek Wan was unrivalled in producing truly delicious fried fish balls.
Two local restaurants were responsible for this reputation, but both have already closed for quite some time.
Luckily, I have another friend who knows how to duplicate the taste of Shek Wan’s fried fish balls.
Let me share the recipe with you.
First, you have to use the meat of mud carp, the taste of which is best in the winter.
Second, use a knife to scrape off the meat from the fish in a linear fashion. In so doing you can get the best quality of meat.
Take 500 grams of the meat and mix it with 500g of eggs, 150g of starch, 20g of salt and 200ml of water until the meat becomes elastic. Remember the mixing has to be done in forward direction.
Use your hands or a spoon to turn the meat into small balls before frying them.
When you see them bulging and floating on the oil, it’s time to pick them up.
If you follow these steps, I can assure you will come up with really delicious fish balls.
This article appeared in the Hong Kong Economic Journal on April 14
[Chinese version 中文版]
Translation by Taka Liu
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