Fuzhou Yu Wan Tang

To prepare the fish paste, finely chop 5 grams of ginger. In a food processor, combine the Cod fillet, 10 grams of the finely chopped ginger, Cold water, Cornstarch, Shaoxing wine, 10 grams of Light soy sauce, 2 grams of White pepper, and 5 grams of Sesame oil. Process until a smooth and elastic paste forms.

To prepare the filling, finely chop the Pork mince, Water chestnut, and 20 grams of Scallion. In a bowl, mix these ingredients with 5 grams of Light soy sauce, 1 gram of White pepper, and 2 grams of Sesame oil.

To form the fish balls, take a small portion of the fish paste (about 20-25 grams) and flatten it in your palm. Place a small amount (about 5 grams) of the Pork mince filling in the center. Carefully enclose the filling with the fish paste, shaping it into a smooth ball. Repeat until all paste and filling are used.