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Homemade fish balls in clear ginger broth with leafy greens, scallions and cilantro, one fish ball resting in a soup spoon

Homemade Fish Balls with Ginger for Clear Seafood Soup

Homemade white-fish balls made from a chilled ginger-scallion fish paste, gently poached and served in a clear broth with mushrooms and vegetables.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4 servings

Ingredients
  

  • 1 1/4 lb skinless boneless white fish pollock, cod or tilapia, very cold
  • 2 tbsp cornstarch for binding
  • 1 large egg white
  • 2 tbsp ice-cold water add gradually
  • 1 tsp finely grated fresh ginger for fish paste
  • 1 tsp kosher salt divided
  • 1/4 tsp white pepper
  • 2 scallions finely chopped, divided
  • 1 tsp toasted sesame oil optional
  • 5 cups unsalted vegetable or seafood stock for broth
  • 1 cup sliced shiitake mushrooms
  • 1 small carrot thinly sliced
  • 1 tsp fresh grated ginger for broth
  • 1 tsp low-sodium soy sauce or to taste
  • 1 cup baby spinach optional finish

Instructions
 

  • Pat raw white fish dry, remove bones, dice and chill. Pulse in a food processor with egg white, cornstarch, 1 teaspoon grated ginger, white pepper and about half the measured salt. Add ice water gradually until the paste turns smooth and slightly sticky.
  • Stir vigorously with a spoon 1 to 2 minutes to develop a cohesive texture. Fold in half the chopped scallions and optional sesame oil. Cover and refrigerate about 20 minutes so the mixture firms enough to shape.
  • Bring stock, shiitake mushrooms, carrot, the second teaspoon of ginger and soy sauce to a gentle simmer in a wide saucepan. Cook about 5 minutes until vegetables begin to soften. Taste and adjust using the remaining salt.
  • With damp hands or two lightly wet spoons, form 16 small balls. Slide gently into barely simmering broth in batches. Poach about 5 to 8 minutes depending on size; do not use a rolling boil. Confirm at least one of the largest centers reaches 145°F (63°C) and that all balls are fully cooked.
  • Add spinach for the final minute if using. Distribute fish balls, mushrooms, carrot and clear broth among four bowls. Scatter remaining scallions and serve immediately.

Notes

Refrigerate fish paste for 20 minutes and poach gently until the largest center is 145°F (63°C). Do not use floating as the only doneness test. Total time includes chilling.