Stuffed fish ball

Gary Rhodes learns a thing or two from Chef Tenric of the Marco Polo Hotel in Xiamen - a moreish treat of mackerel balls filled with minced pork
By Gary Rhodes
Stuffed fish ball
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the pork filling

  • 50 g minced pork
  • 10 g fried shallots
  • sticks celery, finely chopped

For the fish balls

  • 800 g mackerel
  • 2 tbsp plain flour

For the seasoning

  • 1 tbsp chicken stock
  • pinches salt
  • pinches chilli powder


1. For the pork filling: heat a frying pan and add the vegetable oil, then add the minced pork and shallots. Fry for 4-5 minutes, or until the pork is cooked through. Set aside to cool.

2. For the fish balls: lie the mackerel, skin-side down on a chopping board, and using a large knife or cleaver, chop the fish down to the skin until finely minced. Scrape the minced fish off the skin and into a bowl. Mix in the plain flour.

3. With damp hands, roll the fish paste into a golf-ball sized ball, then flatten and place a teaspoon of the fried pork mixture into the middle and sprinkle over some diced celery. Roll into a ball again, sealing the pork mixture with the fish paste. Repeat with the remaining fish paste and pork mixture.

4. To serve, cook the fish balls in boiling water for 4-5 minutes, or until they float to the surface and are cooked through. Serve in chicken stock and season with salt and ground chilli, to taste.

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