STEAMED FISH BALL
With fish paste, garlic, bean curd and sesame oil, this dim sum dish is a delicious treat. It’s a wonderful recipe.
The absence of fish ball options in American dim sum is one of the things I dislike about the experience. I’m a big fan of them when it comes to fish ball-related delicacies like deep-fried, packed in veggies or tofu (like in Malaysian yong tow foo), soup, or steamed.
My favorite dim sum dish is the fish ball dim sum. Fried and steamed are the most common methods of preparation.
While some are just steamed, others are fried and coated in an earthy bean sauce before serving.
This is a fish ball offered at Malaysian dim sum restaurants that are springy, absolutely addicting (you want more after the first taste), and wonderful, no matter how they are made.
Each serving of this recipe has only 255 calories.
- 1/2 container of fish paste
- 2 cloves of finely minced garlic
- 1/8 teaspoon of sesame oil
- 3 bean curd sticks
- 1 pinch of salt
- green peas
- 3 dashes of white pepper powder
- To soften the bean curd sticks, soak them in boiling water. Cut them into 1 1/2-inch chunks if desired (3cm). To cook the bean curd sticks, place them in the boiling water. Place the bean curd sticks on mini dim sum plates after removing them from the water.
- Add minced garlic, sesame oil, and pepper to the defrosted fish paste. On the beancurd stems, put the mixture formed into balls. Add a green pea as a garnish.
- For 5 minutes, steam the dim sum fish balls. Serve with chili sauce right away while still hot.