Best 2 Steamed Fishballs Recipes

**Steamed Fishballs: A Delectable Journey into Culinary Delights**

Steamed fishballs, a delightful culinary creation, are a testament to the boundless creativity and artistry that can be found in the realm of cooking. These delicate orbs, crafted from a harmonious blend of fish, tapioca flour, and a symphony of aromatic spices, offer a taste experience that is both comforting and invigorating. Savor the pillowy softness of the fishballs, gently yielding to the touch, while their intricate flavors dance upon your palate.

This comprehensive guide to steamed fishballs invites you on a culinary adventure, presenting an array of recipes that cater to diverse tastes and preferences. From the classic steamed fishballs, exuding a timeless elegance, to innovative variations that incorporate unique ingredients and cooking techniques, this collection promises to inspire and delight. Embrace the culinary artistry of steamed fishballs and embark on a journey of flavors that will leave you craving more.

Here are our top 2 tried and tested recipes!

SPICY FRIED FISH BALLS

Spicy Fried Fish Balls image

While eating in Kuala Lumpur food stalls, Zak Pelaccio, chef of Fatty Crab and 5 Ninth restaurants in Manhattan, first tried otak-otak, an intense, spicy mackerel paste. Although in Malaysia you'd usually find otak-otak steamed, he rolls it into balls and deep-fries them as a cocktail snack for 230 Fifth, a rooftop bar where he consults on the menu.

Provided by Melissa Clark

Categories appetizer

Time 50m

Yield About 40 fish balls

Number Of Ingredients 19

Ingredients

4 shallots, sliced
4 Thai chiles, sliced
4 makrut lime leaves, stems and spines removed
1 (2-inch) piece fresh or frozen (and thawed) turmeric, peeled and trimmed
1/2 lemongrass stalk, outer layers removed, core thinly sliced
1 tablespoon ground coriander
1/4 teaspoon ground white pepper
1 pound cod filets, cut into 1-inch cubes
4 ounces salted mackerel, boned and skinned, cut into 1-inch cubes, or 4 ounces anchovies
2 eggs
2/3 cup coconut milk
4 to 5 tablespoons rice flour
2 Thai chilies, minced
1 garlic clove, minced
1 shallot, minced
Freshly squeezed juice of 1/2 lime
1 tablespoon chinchalok
Canola oil or peanut oil for frying
2 cups panko bread crumbs

Steps:

To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to bowl.
In food processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated. Pulse in rice flour until you can form paste into a ball.
To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
In a saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in a food processor or mortar and pestle. Using wet hands, roll fish paste into 2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently, until golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined plate. Serve with dipping sauce.

STEAMED FISHBALLS

Steamed Fishballs image

Number Of Ingredients 15

Ingredients

2 or 3 black, dried mushrooms
1 pound frozen fish filet
1/4 cup smoked ham
1/4 cup bamboo shoots
1/2 cup chinese cabbage
1 or 2 slice fresh ginger root
1 tablespoon cornstarch
1 tablespoon sherry
1/2 teaspoon salt
dash pepper
1 egg white
1 cup Stock, Chicken or favorite stock
1/4 teaspoon salt
1/2 tablespoon cornstarch
1 tablespoon water

Steps:

1. Soak dried mushrooms. 2. Cut fish in strips 1-inch long. Cut ham, bamboo shoots, Chinese cabbage and soaked mushrooms in similar strips. 3. Mince ginger root then combine in a deep bowl with cornstarch, sherry, salt, pepper and egg white. Add fish strips and toss gently to coat then add ham and vegetable strips, tossing to coat. Form into walnut-size balls and place in a shallow heatproof dish. 4. Steam until done (about 7 minutes). See HOW-TO, _Steaming. 5. Heat stock in a saucepan and add remaining salt. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Pour sauce over fishballs and serve. NOTE: Unlike the minced fishballs, these, which are made with fish strips, have a ridged surface. This dish is also known as Rainbow Fish or Yangchow Fishballs. VARIATIONS: * For the Chinese cabbage, substitute fresh spinach. * In step 3, add 2 teaspoons oil to the cornstarch-sherry mixture. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

Tips:

Choose fresh fish: The fresher the fish, the better the fishballs will taste.
Use a variety of fish: Different types of fish have different flavors and textures, so using a variety will give your fishballs a more complex flavor.
Grind the fish finely: This will help the fishballs to be smooth and tender.
Add seasonings and herbs: This will help to flavor the fishballs and make them more interesting.
Chill the fishball mixture before cooking: This will help the fishballs to hold their shape better.
Steam the fishballs over high heat: This will help them to cook quickly and evenly.
Serve the fishballs with a dipping sauce: This will help to add flavor and moisture to the fishballs.

Conclusion:

Steamed fishballs are a delicious and healthy snack or appetizer. They are easy to make and can be enjoyed by people of all ages. With a few simple tips, you can make steamed fishballs that are sure to impress your family and friends.