所需食材
- 新鲜鱼肉400g（鳗鱼或鮸鱼）
- 地瓜粉100g
- 盐1茶匙
- 白胡椒粉少许
- 葱花
- 香菜
- 紫菜
- 香油
食材准备
- 鱼肉去骨去皮切条，加盐和白胡椒粉抓匀腌5分钟
烹饪步骤
- 裹粉：鱼肉条均匀裹上地瓜粉，确保每条都裹满。
- 煮制：锅中水烧至微沸（不要大滚），逐条下入裹粉鱼条，鱼丸浮起即熟，约3-4分钟。
- 调汤：另起锅烧开高汤或清水，加盐和少许胡椒粉，放入煮好的鱼丸略煮1分钟。
- 出锅：撒葱花香菜，淋香油，可加少许紫菜增香。
小贴士
- 温州鱼丸是条状而非圆球状，地瓜粉裹得越薄越爽滑
- 水温不要太高，否则地瓜粉外层会脱落散开
Ingredients
- 400g fresh fish fillet (eel or croaker)
- 100g sweet potato starch
- 1 tsp salt
- white pepper
- green onion
- coriander
- seaweed
- sesame oil
Preparation
- Cut deboned, skinless fish into strips. Toss with salt and white pepper, rest 5 min.
Steps
- Coat: Toss fish strips in sweet potato starch until fully and evenly coated.
- Poach: Bring water to a gentle simmer (not a rolling boil). Drop in strips one at a time; they're done when they float, about 3-4 min.
- Broth: In another pot, heat stock or water with salt and a little pepper. Add the cooked fish strips, simmer 1 min.
- Finish: Top with green onion, coriander, sesame oil, and a little seaweed.
Tips
- Authentic Wenzhou fish balls are elongated strips, not round balls — thinner starch coating means a silkier bite
- Keep the water at a gentle simmer or the starch coating will slough off
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