Wenzhou fish balls

Method

1. 1 Fillet the fish and cut it into 5 cm long strips; do not grind it into a paste.
2. 2 The key to the Wenzhou version is its crispness and lack of grinding; the round shape is a different matter.
3. 3 Marinate the fish fillets with salt, wine, and ginger juice for 20 minutes, then squeeze them to firm up the flesh.
4. 4 Coat each fish fillet with dry tapioca starch, then gently knead it so the starch adheres to form a flat, thread-like shape.
5. 5 Boil the fish strips in gently simmering water for 3 minutes; they are cooked through when they float to the surface.
6. 6 Pour hot chicken broth over the chicken, then season with black vinegar, plenty of white pepper, and chopped scallions.

With an appliance

• Microwave 48 min

  Replace step 5: Arrange the fish strips in a single layer in a bowl of hot water, microwave at 500W for 90 seconds, then let it rest for 30 seconds; the gentle heat will make the tapioca starch translucent and reduce cooking time by half, resulting in flatter strips that are less prone to breakage when boiled. Steps 1–4 (cutting, marinating, and coating) must remain the same to maintain the authentic Wenzhou texture.