2 ways to make crispy and fragrant quail egg fish balls that kids love

How to Make Fried Quail Egg Fish Balls with Sesame

• 1

  Grinding the Fish Paste

  After purchasing, wash the snakehead fish thoroughly, then use a knife to fillet from the body down to the tail to prevent fish bones from mixing with the flesh.

  Next, use a spoon to scrape from the tail up to make it easier to collect the fish meat.

  Separate 1 tablespoon of egg white, whisk the remaining egg until completely blended.

  Place all the fish meat into a bowl, then add 1/2 teaspoon of seasoning, 1/3 teaspoon of pepper, 50g of fish paste, 2 tablespoons of minced pork fat, 1 tablespoon of minced carrot, 1 teaspoon of chopped chives, 1 teaspoon of lime juice, and 1 tablespoon of egg white, then mix well to allow the mixture to absorb the seasoning.

  Use a spoon to mix vigorously in one direction against the bowl’s edge. Continue mixing for 5 – 10 minutes; when you see the mixture sticking to the spoon, it’s done.

  Tip

  • If you’re short on time, you can also buy pre-prepared fish paste from the market or supermarkets to grind.
  • If the fish is not ground well, the fish cake will be crumbly, falling apart, and the dish will be less tasty.
  • Using pork fat in the mixture will prevent the fish cake from drying out when frying.
  • Utilize the bones and skin of the fish to make soup; it will be very flavorful.
  • You can place the fish in the fridge, and once the fish meat hardens, it will be easier to fillet.

  

  

  

  
• 2

  Boil quail eggs

  Put a pot of water on the stove, add all the quail eggs and boil for about 10 – 15 minutes over medium heat.

  When the eggs are cooked, take them out and dip them into a bowl of cold water to reduce the temperature and peel the shells.

  

  
• 3

  Making the sauce

  Place a pot on the stove, add 1/2 tablespoon of granulated sugar and set the heat to medium.

  Wait for the sugar to melt and turn slightly brown, then add 2 tablespoons of clean water, 3 tablespoons of pickled lime, 2 tablespoons of malt syrup, 3 tablespoons of finely chopped pickled lime, 1/2 teaspoon of seasoning powder, 1 tablespoon of tapioca flour mixed with water, and 3 teaspoons of lime juice, then stir well until the mixture dissolves.

  Then, turn off the heat, add 2 tablespoons of finely chopped chili, mix well, and serve in a bowl.

  Tip: Use malt syrup and slightly caramelized sugar to create a thick consistency and an attractive golden color for the sauce, making the fried fish balls more appealing.

  

  

  

  
• 4

  Make egg-wrapped fish balls

  Mix 2 tablespoons of black sesame with 50g bread crumbs thoroughly.

  Divide the fish cake mixture into small portions for easier shaping.

  Roll the quail eggs in a layer of tapioca starch, then take the mixture to wrap the quail eggs in the middle. Dip the wrapped quail eggs in a layer of beaten egg, then roll again in a layer of the bread crumb and black sesame mixture.

  Repeat with the remaining ingredients.

  

  

  

  
• 5

  Fry the fish balls

  Place a pan on the stove, add oil so that it covers the bottom of the pan. When the oil is hot, lower the heat to medium and gently add the fish balls to fry for about 5 minutes until the fish balls are golden brown and fragrant, then transfer them to a plate and turn off the heat.

  Garnish with a bit of lettuce, sliced fresh chili, and mint leaves to finish.

  Tip: Arrange the fish balls on a plate lined with paper towels to absorb excess oil, making the fish balls crispy and not greasy when eaten.

  

  Ingredients for Fried Quail Egg Fish Balls with Fish Sauce Serves 2

  Fish paste 500 gr Ground pork 100 gr Quail eggs 10 eggs Shallots 3 bulbs Garlic 3 cloves Chili 2 pieces Spring onions 2 stalks Chili sauce 1 tablespoon Vinegar 2 tablespoons Fish sauce 2 tablespoons Cooking oil 280 ml Common spices a little (Sugar/ salt/ monosodium glutamate/ seasoning powder/ ground pepper)

  How to Choose Fresh Minced Meat

  • Look for fresh pork that is firm, has high elasticity, and when pressed with a finger, does not leave a dent and is not sticky. Fresh pork will have a dry outer layer, bright red or dark red color, and a shiny appearance.
  • When you buy meat, if you see any brown, gray, dark red, or light green color, or if it is slimy, it means the meat is spoiled, do not buy this type of meat.
  • Once you find fresh and good pork, you can ask the seller to mince it for you, or you can bring it home and mince it yourself using a meat grinder.

  See details: How to Choose Fresh Minced Meat

  

  How to make Fried Quail Egg Fish Balls with Fish Sauce

  • 1

    Prepare the ingredients

    You should buy fresh snakehead fish and ask the seller to fillet it for you to get the fish paste. After that, use a pestle to pound it for about 5 minutes to make it more chewy and delicious. For the minced pork you bought, put it into a bowl.

    Chop the green onion finely, and keep the roots separate. Peel about 3 cloves of garlic and 3 shallots, then mince them finely. Finely chop about 2 chili peppers.

    Place a pot of water on the stove, and add all 10 quail eggs to boil for about 15 minutes over medium heat. When the eggs are cooked, take them out, dip them in cold water to reduce the temperature, and then peel them clean.

    

    

    

    
  • 2

    Mix the filling

    Put into a bowl 500g fish cake, 100g minced pork and seasonings including 2 teaspoons of seasoning powder, 1.5 teaspoons of monosodium glutamate, 1 teaspoon of ground pepper, 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of fish sauce, and 1 tablespoon of cooking oil.

    Next, add 2 chopped green onion stalks, a portion of minced shallots and garlic, and 1 chopped chili to the bowl. Then use a spoon to mix all the ingredients together well.

    

    
  • 3

    Shape and fry the fish cakes

    First, apply a little cooking oil to your hands to prevent sticking, then take a portion of the fish paste, flatten it out, place a quail egg in the center, seal it, and roll it into a ball. Repeat until all the fish paste and quail eggs are used up.

    Heat a pan on the stove, add 250ml of cooking oil, wait for the oil to heat, then add the fish cakes and fry them over medium heat until golden brown on all sides for about 8 – 10 minutes. Once the fish cakes are cooked, remove them and let them drain on a paper towel.

    

    

    

    
  • 4

    Making fried fish cakes with quail eggs soaked in fish sauce

    Place a pan on the stove, add 2 tablespoons of cooking oil, wait for the oil to heat up, then add the remaining garlic and shallots to fry until fragrant and golden over medium heat.

    Next, add 2 tablespoons of fish sauce, 2 tablespoons of vinegar, 2 teaspoons of sugar, 1 tablespoon of chili sauce, and the remaining chopped chili to the pan and stir well over low heat. Add 1/2 teaspoon of ground pepper to the pan.

    Stir the mixture for about 5 minutes until it thickens, then add all the fried fish cakes and stir well to coat the fish cakes evenly with the sauce, then turn off the heat.

    

    

    

    
  • 5

    Final product

    Place the fried fish cake on a plate and sprinkle with a little green onion to enjoy.

    The chewy fish cake is marinated with just the right amount of seasoning, soaked in a sweet and sour sauce, with rich quail eggs mixed with the mild spiciness of ground pepper and chili, making it very appealing.

    

    

  How to choose fresh and delicious snakehead fish

  • You can buy ready-made fish paste on the market or buy fresh fish and then scrape the meat yourself to make quail egg fish balls.
  • For fresh fish, choose snakehead fish with clear eyes and thick bodies for easier scraping. The snakehead fish should be of medium size, not too big and not too small.
  • Do not choose snakehead fish that have an unusual smell because they may have been stored for too long and gone bad, and are not suitable for cooking.
  • For pre-scraped snakehead fish, choose the type that is stored in the refrigerator’s cold compartment, with clear packaging and labels, the fish paste should still have a fresh pink color, with no signs of spoilage or strange odors.

  How to choose fresh and delicious quail eggs

  • Choose quail eggs with a nice, firm shell, no gray color, and no blemishes.
  • You should buy quail eggs that feel solid when held, and when shaken, you should not hear the sound of liquid sloshing inside.
  • Do not buy quail eggs that are cracked, have unusual colors, or strange smells as they may have been stored for too long and gone bad.

  See more:

  • 2 ways to make fried fish paste with quail eggs in tomato sauce
  • Make clean and delicious fried fish balls at home
  • How to cook simple, delicious, and flavorful fish ball curry

  Detailed instructions for 2 ways to make quail egg fish balls that are truly appealing, just with a few simple steps you can have a delicious snack to treat your family. TasteVN wishes you success!