Dace 三条 Salt Appropriate amount
Starch a small spoonful White sugar a small spoonful
Soy sauce Appropriate amount Rice wine A few drops
How to make hand-made dace fish balls Cantonese cuisine--Illustration of how to make hand-baked dace fish balls (dace fish paste) 1

Step 1

Remove the main bones of the dace and remove the skin. There is no need to remove the small spines, because the small spines of the dace are very small and can hardly be felt after being chopped. Cantonese cuisine--hand-made dace balls (slippery dace) Illustration of how to do it 2

Step 2

Chop the dace meat with a knife until it feels sticky and not dispersed; or no particles can be felt when you rub it with your hands. Cantonese cuisine--hand-made dace balls (slippery dace) Illustration of how to do it 3

Step 3

Pat the fish with your hands or beat it with your hands until the fish becomes gelatinous.Cantonese cuisine--hand-made dace fish balls (smooth dace fish) Illustration of how to do it 4

Step 4

Add salt, sugar, starch, soy sauce, and rice wine, mix well, dip your hands in a little water, and knead into evenly sized balls. Cantonese cuisine--hand-made dace balls (slippery dace) Illustration of how to do it 5

Step 5

Put water in the pot, bring to a boil, add the meatballs and cook until they float to the surface. If you are eating it now, you can skip this step and just cook it directly or make soup. Cooking tips for hand-baked dace fish balls

1. This is a classic Cantonese dish. It is called hand-beating because it must be beaten or beaten by hand. The meatballs produced in this way are more refreshing and have a better taste. 2. Cantonese people usually use dace fish to make fish balls because the meat of dace fish is tender, smooth and sweet.