CHINESE SNACKS: This used to be a very popular street snack when I was growing up in Hong Kong. It's better to make them at home when the fish is fresh and the fish balls are made without any "filler" that is used to cut cost.

GOLDEN FISH BALLS 炸魚球:

 

 

 

 

10 oz minced fish                                                       

1 small piece of tangerine peel

oil for deep-frying

seasoning:

    ½ tsp. each salt & sugar                              

    1 tbsp. tapioca starch

    ½ tsp. light soy sauce                                              

    2 tsp. water

    dash of white pepper                                              

    ½ beaten egg white

 

 

 

Soak tangerine peel until very soft. Chop it finely to mince; then add it into fish in a bowl together with seasoning ingredients.

 

Stir and mix mixture thoroughly in one direction. Scoop up fish mixture with one hand and dash it back against the side of the bowl. Repeat this procedure for about 10 times to “stretch” fish mixture, making it elastic in consistency. Refrigerate fish mixture for 2-4 hours.

 

Divide mixture into 8 portions. Shape each portion into a ball.

 

In wok or non-stick saucepan, heat enough oil for deep-frying over high heat until very hot. Coat fish balls with a light coating of tapioca starch and drop them carefully into hot oil. Deep-fry until golden brown. Remove and drain on paper towels before serving.