Head Dish Fish Balls

Head Dish Fish Balls

　　The fish used is mostly silver carp, though some recipes call for black carp. The fish is minced in a meat grinder, then mixed with minced garlic, ginger, and starch. The egg whites and yolks are separated. The fish mixture is steamed, coated with egg yolk, and steamed again until a rich fish aroma rises. It is then removed from the heat, sliced, and served. White fish balls are made the same way but are only steamed. Yellow croaker balls, however, are shaped by deep-frying while hot. These three varieties offer different textures, paired with shredded pork and “undercover” wood ear mushrooms in the dish. Served in a savory broth and plated, this dish is all about enjoying the taste of fish without seeing it, with fish infused with the flavor of meat and meat carrying the aroma of fish—delicately fragrant, smooth, and tender, melting in the mouth, suitable for all ages.