Cantonese Fish Balls (Yú Wán)
鱼丸 Yú WánSay it: yoo wahn
Cantonese fish balls are a beloved staple of Guangdong cuisine, especially popular in Hong Kong and southern China. Made from fresh white fish that is finely minced and pounded until springy, these delicate, bouncy balls are gently poached and served in a clear broth or as part of noodle soups. They taste clean and subtly sweet with a signature elastic texture that is the hallmark of well-made yú wán. Traditionally prepared at home for family meals or sold by street vendors, they represent the refined simplicity of Cantonese cooking.
Cantonese Fish Balls (Yú Wán)
鱼丸, Yú Wán
Pronounced yoo wahn
- Serves
- 4
- Prep
- 45 min
- Cook
- 10 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Cut the fish fillets into small cubes. Place them in a food processor and pulse until finely chopped but not yet a paste.
Transfer the chopped fish to a large mixing bowl. Add the salt and pound vigorously with a wooden spoon or pestle for 5-7 minutes until the mixture becomes sticky and starts to look glossy.
Mix in the Shaoxing wine, sugar, white pepper, and half of the ice-cold water. Continue pounding or stirring vigorously in one direction for another 5 minutes to develop the springy texture.
Sprinkle in the tapioca starch and remaining cold water. Keep mixing until the paste is smooth, elastic, and can be formed into a ball that bounces back when pressed. Stir in the neutral oil at the end.
Bring a large pot of the stock to a gentle simmer. With wet hands or two spoons, shape the fish paste into balls about 1 inch (2.5 cm) in diameter.
Carefully drop the balls into the simmering stock. Poach for 4-6 minutes until they float to the surface, turn opaque white, and feel firm but springy when gently pressed.
Remove the cooked fish balls with a slotted spoon. Strain the stock if needed for a clear broth.
Serve the fish balls hot in bowls of the clear stock, garnished with chopped scallions and a few drops of sesame oil.
Regional variants
In some regions of Guangdong, a small amount of minced pork fat is added for extra richness. Modern versions sometimes include shrimp or squid for a mixed-seafood ball.
Cook's notes
- Keep the fish paste as cold as possible during mixing; chilling the bowl over ice helps achieve the signature bouncy texture.
- Test one ball first: it should float quickly and have a firm yet elastic bite. If it feels dense, pound the paste longer.
- Use the freshest possible fish; any strong fishy smell will carry through to the finished balls.
Serve with
Clear chicken or fish broth, fresh scallions, thin wheat noodles, and chili oil on the side.
Make ahead and storage
Uncooked fish balls can be refrigerated up to 1 day or frozen for 1 month. Poach directly from frozen, adding 1-2 extra minutes.
