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Yu Wan Jian (魚丸煎) – Pan-Fried Fish Balls
More recipes: Chinese recipes · All Asian recipes
Yu Wan Jian (魚丸煎) – Pan-Fried Fish Balls
Laura Chen
4
30 Minuten
15 Minuten
300
Chinese
Main course
This recipe for Yú Wán Jiān, or pan-fried fish balls, is a popular dish in Chinese cuisine. Tender fish balls are seasoned with aromatics and fried until golden brown.
Ingredients
- 500 g white fish fillet, finely chopped
- 1 egg white
- 2 tbsp cornstarch
- 1 scallion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp ginger, grated
- 1 tbsp light soy sauce
- 1 tsp salt
- 1/2 tsp white pepper
- Oil for frying
Instructions
- Chop the fish fillet finely in a food processor or by hand.
- In a large bowl, mix the chopped fish thoroughly with the egg white, cornstarch, scallion, garlic, ginger, soy sauce, salt and pepper.
- Shape the mixture into small balls, about the size of a golf ball.
- Heat plenty of oil in a pan.
- Add the fish balls to the hot oil in batches and fry until golden brown and crisp on all sides.
- Drain the fried fish balls on paper towels.
- Serve hot.
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More recipes: Chinese recipes · All Asian recipes