Deep-Fried Dace Fish Balls

Tender and Delicious Fish Balls

Dace fish are largest and most flavorful during the winter season, with deliciously tender meat. Dace are a popular freshwater fish in the Guangdong region, and although they are too small to be a main source of nourishment, the wonderful flavor of dace fish balls is beyond compare.

Shunde Fish Balls

The people of Shunde love to eat fish, and have done much research into the best methods of cooking fish. The dace local to Shunde have white, tender, and smooth meat that does not have an excessively fishy flavor. When cut into pieces and fried together with black moss shreds and tangerine peel, the dace becomes even more delicious – everyone who tries them is sure to be singing their praises!

Chinese Deep-Fried Dace Fish Balls Served At Dim Sum — Chinese Deep-Fried Dace Fish Balls

Ingredients

1 dace fish
1 ¾ ounces (50 grams) black moss shreds

Seasonings

2 dried tangerine peels
1 teaspoon (5 grams) salt
1 teaspoon (5 grams) chicken stock
1 ½ teaspoons (3 grams) ground pepper
2 teaspoons (10 grams) oyster sauce
wheat flour as desired/needed
cooking oil as desired/needed

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

Preparations

Soak the black moss shreds, removing any dirt or impurities, then dry and crush into pieces.

Soften the tangerine peels by soaking in water, and remove any remaining white from the peels before crushing into a powder.

Prepare the dace by removing the scales, gills, and innards. Clean the fish and slice the meat into thin pieces, then chop up.

Tip: Always separate the dace into pieces by hand. Never use a mixer. The mixer will create pieces that are too small, and the fish will be sticky.

How to make dace fish paste

Mix the black moss shreds and tangerine peels into the fish, along with salt, chicken stock, pepper, and wheat flour. Toss the mixture against the side of a bowl. Repeat this at least twenty times, occasionally adding water and stopping when a pasty consistency is achieved.

Forming dace fish balls

Take out a large plate, and cover with a layer of wheat flour. Prepare a bowl of water. After wetting the right hand with the water, scoop out a handful of the fish paste and form it into a ball. Using a spoon, roll the ball around in the flour until a thin, even coating is formed.

Put it all together

Heat a pot, and pour in cooking oil as needed. Place the fish balls into the pot when medium heat is nearly reached, then turn to low heat. Turn the balls occasionally to ensure even cooking. When they become a golden-brown color, scoop them out of the pot.