Directions

To make

1. Scrape fish meat off the skin. Remove all bones and as much of the membranes as possible.
2. Place fish meat and partially frozen fatty pork into a food processor.
3. Pause a few times to grind the meat into a rough paste.
4. Add in salt, sweet potato starch, egg white and ice water with ice cubes. Grind until you get a smooth paste. Remove from the food processor and chill in the refrigerator.
5. For the filling, mix all the ingredients together.
6. Scoop about 1 tsp of the filling and roll into a marble sized ball. Repeat until all the filling is used up. Chill in the freezer for 30 mins.
7. Wet your hands and scoop a soup spoon of the fish paste onto your palm. Spread the fish paste out, place a meat ball in the centre and use a spoon or spatula to aid in wrapping the meat ball.
8. Place the completed Fuzhou fish ball into a bowl of cold water to set its shape. Repeat with remaining fish paste and meat balls.
9. Heat up a saucepan with water and bring to a gentle boil. Scoop Fuzhou fish balls one at a time into the pot and let it cook.
10. Cook in batches and do not over fill the pot. Once they are cooked, they will float to the surface. Scoop them out and place them into a bowl of cold water.
11. In another saucepan, heat up chicken stock with some ginger slices and boil for 15 mins.
12. To serve, place Fuzhou fish balls into serving bowls, scoop enough chicken broth over and garnish with dried shrimps, chopped spring onions and seaweed flakes.