Steamed Fish Balls

Tested Recipe Adapted from Choong Su Yin

Steamed Fish Balls 


600g tofu fish meat

25g salt

80g chopped fatty meat

1 stalk spring onion (chopped)

¼ slice dried tangerine peel (finely cut)

300g water

45g potato flour


30g sugar

A pinch of pepper

1 tsp sesame oil

Preparation Instructions:

  1. Mix water and potato flour. Blend fish meat into a paste.
  2. Put fish paste into blender, add in salt and blend till sticky.
  3. Add in flour mixture in 3 batches and continue blending till sticky.
  4. Add in fatty meat and mix evenly. Add in seasonings and mix well. Lastly stir in tangerine peel and spring onion.
  5. Shape small balls by hand, soak them in water for 2 hours or overnight (cover the fish cake with water). Remove and keep it in the freezer overnight. Steam over medium-low heat for 8 minutes. Serve. (I’ve added some blanched frozen green peas as garnishing)

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