Yú Wán [0000940]

Ingredients:

1 pound (450g) white fish fillets, deboned and finely chopped (such as cod or haddock)
2 cloves garlic, minced
1 green onion, finely chopped
1 tablespoon gluten-free soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1 egg, beaten
2 tablespoons gluten-free cornstarch (for coating)

Instructions:

In a large mixing bowl, combine the finely chopped white fish fillets, minced garlic, finely chopped green onion, gluten-free soy sauce, sesame oil, salt, and white pepper.

Mix the ingredients thoroughly until well combined.

Add the beaten egg to the mixture and continue to mix until it forms a sticky and uniform mixture.

With wet hands to prevent sticking, shape small portions of the fish mixture into round balls, about 1 inch in diameter.

Roll each fish ball in gluten-free cornstarch to coat it evenly.

Heat oil in a deep frying pan or wok over medium-high heat. The oil should be hot but not smoking.

Carefully add the coated fish balls to the hot oil, a few at a time, making sure not to overcrowd the pan.

Fry the fish balls until they turn golden brown and are cooked through, about 3-4 minutes. Use a slotted spoon to remove them from the oil and place them on paper towels to drain any excess oil.

Repeat the frying process for the remaining fish balls.

Serve your gluten-free Fish Ball (Yú Wán) appetizers hot, with your choice of dipping sauce, such as sweet chili sauce or gluten-free soy sauce.

Fish balls are a popular snack and street food in many Asian cuisines, including Chinese. This gluten-free version is flavorful and crispy on the outside, with a tender and savory interior. Enjoy them as a delightful appetizer or snack!