Directions

• Cut 12g ginger and 3 spring onions in half.
• Put ½ cup water in a small cooking pot, add ginger and spring onions in, bring it to a boil and let it simmer for another 5 mins. Set it aside and let it cool to room temperature.
• While you are waiting for the ginger snd spring onion water to be cool, cut your carrot and salmon into medium-sized chunks.
• Put them in your food processor and finely blend.
• Add 2 tbsp starch, 2 tsp sugar, ¼ tsp ground white pepper, ½ tsp Shaoxing cooking wine, ½ tsp salt and 2 tbsp onion ginger water (room temperature) into the fish mix. Keep blending.
• Blend until you can feel the resistance from the mix, and the mix should look like this.
• Heat up ⅔ pot of water, add ½ tsp salt and ½ tsp olive oil.
• Prepare a big container with cold water in it. Put the fish mix in your palm, gently squeeze and you should see a fishball popping out like this. Pretty cute!
• It may not be very round but that’s ok. Gently use a finger or a spoon to scoop it up and place it in the cold water. Repeat until all the fish mix is done.
• The water in your cooking pot should be boiling now. Gently transfer your fishballs from cold water to boiling water. Once they are floating on the surface, let them boil for an extra 30 seconds.
• Take them out and place them in clean cold water (you could add some ice in it if it is summer).
• Let them cool and you should have super bouncy fishballs! Hope you like them!