SeaRoe SoleCleaned and the fish meat scraped with a small sharp knife, placed in a bowl, add 500 grams of clear water.Add 4 grams of fine salt, adding it in five portions while stirring in one direction to make the fish meat swell and firm. Mix in starch evenly until the ball-shaped fish dumplings float on water; this completes the preparation.The fish used for making fish balls must be fresh.

The success of fish balls depends mainly on the freshness of the fish and its muscle fibers.Maintain a proper ratio of fish meat, salt, and water.Insufficient salt or water makes the fish paste non-adhesive, causing cloudy broth; too much can make the fish balls hard and sink to the bottom.Dry starch gives firmness and elasticity, while using water-starch results in softness and tenderness but slightly reduced elasticity.

Stir with dry starch for firmer and more elastic fish balls, or use water-starch for softer and more tender ones.Salt and water being too little makes fish balls lack stickiness, causing the broth to become cloudy; conversely, they may become hard and sink.

Mixing with dry starch results in firm and elastic fish balls; using water starch yields softer and more slippery ones, though slightly less bouncy.