Which fish is better for making fish balls? Can grass carp be used to make delicious fish balls?

We all know that fish balls are a common delicacy. They are delicious and tasty, and can be prepared in a variety of ways. They are chewy and very popular. Many people like to eat fish balls, especially when eating hot pot in winter. So what kind of fish is better to use to make fish balls? Let's take a closer look!

What kind of fish is better for making fish balls?

Generally, low- and medium-grade fish with fresh meat are used to make fish balls. The first choice is native dace, grass carp, tilapia, red-eye fish, anchovy, sweet-scented fish, sea bass, Thai dace, etc. The fish balls made from these fish are very fresh and delicious. Except for anchovy, sweet-scented fish and sea bass, most of them are fish with many small bones. However, after being made into fish balls, these small bones have been chopped and dissolved into the fish balls, which does not affect the taste and eating quality at all.

Fish balls are usually made from fish with more meat, fewer bones and lighter color. Grass carp is a more ideal choice. Grass carp meat is thicker and has more bones. The meat is tender and elastic. The fish balls made from it are delicate and white.

What kind of fish is used for fish balls is directly related to whether the fish balls are fresh, tender, and elastic. Among them, grass carp should be the first choice for making fish balls. Grass carp is fat and has few bones, making it the most suitable for making fish balls.

Homemade fish balls are the best when they are tender, fresh, and chewy! When you have time, make some fish balls for hot pot or fish ball soup. They are so delicious that you can't stop eating them. More importantly, homemade fish balls are healthy and clean, and you can eat them with peace of mind.

You can choose the ingredients for making homemade fish balls as you like, but when making them at home, it is best to choose fish with smaller bones as they are easier to handle.

Fish balls recipe

1. Prepare the ingredients

①Grass carp, eggs, wet starch

②Salt, chicken powder, cooked lard

③ Onion, ginger, and soy sauce

2. Processing of food ingredients

① Clean the grass carp, remove the fish meat and slice off the large bones.

②Put the fish skin side down on the chopping board, and use the blade of a knife to gently scrape the fish meat and scrape out the fish paste until the red meat close to the skin is exposed.

③ Use the back of a knife to smash the scraped fish paste into a paste.

④ Crush the scallion and ginger and add boiling water to make scallion and ginger water.

3. Prepare fish paste

① Put the smashed fish paste into a bowl, add some salt and stir vigorously, then add the egg white and continue to stir in a clockwise direction until it becomes a gelatinous

② Add the sauce, onion and ginger water, continue stirring, then add appropriate amount of water several times, stir into a paste, and finally add some melted lard and wet starch and stir well.

4. Making fish balls

Take a larger pot, add plenty of water, squeeze the prepared fish paste into balls and put them into the pot. After squeezing everything, turn on the fire and cook until done. The white, delicate and chewy fish balls will be ready.

Fish ball making skills

1. There is almost no limit to the type of fish, but Basa fish is more convenient, saving the operation of processing pure fish meat, and it has no bones! No bones! No bones!

2. Not all fish can absorb a 1:1 ratio of water, so the amount of water added must be controlled and done in small amounts and multiple times. It is best for beginners to start the experiment with a 2:1 ratio of fish to water.

3. The fishy smell can be removed mainly by using green onions and ginger. There is no need to add cooking wine, and Basa fish does not have a strong fishy smell.

4. According to personal taste, you can also add a small amount of starch and stir. Adding starch can increase the elasticity of the fish balls.

5. During the process of crushing and stirring the fish meat, high temperatures must not be generated, so you need to stop and beat it frequently to dissipate heat in time. If necessary, add ice to cool it down.