Steamed River Fish Balls
Hot Dishes

Steamed River Fish Balls

timer 10 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Steamed River Fish Balls

About This Recipe

This exquisite steamed fish recipe combines delicate flavors and artistic presentation for a dish that’s as beautiful as it is delicious. Fresh fish is meticulously prepared—cleaned, scored, and blanched to remove impurities—then marinated with ginger, cooking wine, and spices for a fragrant depth of flavor. Steamed to perfection with a luscious layer of pork lard and clear broth, the fish remains tender and moist. A rich, savory sauce made from the steaming juices enhances every bite, while steamed fish paste flowers—crafted from plant-based ingredients—add an elegant touch. Served with a tangy ginger-vinegar dipping sauce, this dish balances umami, freshness, and subtle heat. Perfect for special occasions, it highlights the natural sweetness of the fish with a luxurious, melt-in-your-mouth texture. A true masterpiece of Chinese culinary artistry!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • fish 500g
  • plant-based ingredients 50g
The aromatics
  • pork lard 20g
  • ginger 15g
  • scallions 10g
  • clear broth 250ml
The sauce & seasonings
  • cooking wine 35ml
  • pepper 1.5g
  • sesame oil 10ml
  • vinegar 10ml
  • monosodium glutamate 1g
  • salt 4g

menu_book Directions

1
Step 1
Cut the fish open, remove the gills and internal organs, and wash it clean. Make six or seven cuts on both sides of the fish, about 1 cm deep. Hold the fish tail and move it up and down in hot water at around 80°C to remove blood and impurities, then wash and dry the fish skin. Marinate the fish with 3g of salt, 20g of cooking wine, 0.5g of pepper, and 15g of ginger for several minutes to allow the flavors to penetrate.
2
Step 2
Take 10 small round dishes, brush with lard, and fill with fish paste. Use various plant-based ingredients to create flower shapes on top, then steam over low heat and keep warm.
3
Step 3
Drain the marinated fish and place it on a steaming plate, cover with lard, add 250g of clear broth and cooking wine, and steam over high heat until cooked. Remove the lard, ginger, and scallions, and gently slide the fish onto a serving plate.
4
Step 4
Heat a wok over high heat, add clear broth, and pour the juices from the steaming plate into the wok. Bring to a boil, add 1g of salt, pepper, and monosodium glutamate, stir well, and pour the sauce over the fish. Arrange the steamed fish paste flowers around the fish to complete the dish.
5
Step 5
Finely chop ginger and mix with salt, vinegar, and sesame oil to make a ginger vinegar sauce. Serve the sauce with the fish.

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