Directions

To Make

1. Scrape the flesh from the mackerel, removing all bones and as much membrane as possible.
2. Place the fish meat, partially frozen fatty pork and a few ice cubes into a food processor. Blend into a coarse paste.
3. Add the salt, sweet potato starch, egg white, and ice water. Blend again until smooth and elastic. Transfer to a bowl and refrigerate while preparing the filling. .
4. For the filling, combine all ingredients until well mixed.
5. Roll about 1 tbsp of the filling into small marble-sized balls. Arrange on a tray and freeze for 30 minutes.
6. Wet your hands. Spoon a portion of the fish paste onto your palm and flatten into a small disc. Place a pork filling ball in the centre, then gently wrap the fish paste around it, sealing completely.
7. Place each fish ball into a bowl of cold water to help it hold its shape. Repeat with the remaining fish paste and filling.
8. Bring a large saucepan of water to a gentle simmer. Scoop Fuzhou fish balls one at a time into the pot to avoid overcrowding. Once they float to the surface, cook for another 1-2 minutes, then transfer to a bowl of cold water.
9. In another saucepan, combine the chicken stock and ginger. Bring to a boil, then simmer for 15 minutes. Season with salt to taste.
10. 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.