By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
144 cal · 27 min
Dad's Homemade Fish Balls
Recipe GLPRb10755013c080c
Tender and bouncy fish balls made with tilapia and shrimp, infused with aromatic ginger, scallions, and dried mandarin peel. These Southeast Asian-style balls are poached until just cooked through, creating a delicate texture that melts in your mouth. A family favorite that's naturally gluten-free and dairy-free.
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Ingredients
1 (1×1-inch) piece dried mandarin orange peel
4 sprigs fresh cilantro
4 medium scallions
1 (1/2-inch) piece fresh ginger
8 ounces tilapia fillets
2 ounces peeled shrimp
1 large egg
5 tablespoons water
3 tablespoons cornstarch
1 teaspoon chicken bouillon powder
2 teaspoons kosher salt
1 teaspoon granulated sugar
1/2 teaspoon ground white pepper
1 teaspoon toasted sesame oil
1 teaspoon olive oil
Directions
Soak the dried mandarin orange peel in warm water for 5 minutes to soften, then finely mince it. Mince the cilantro sprigs, chop the scallions into thin rings, and finely mince the ginger piece. Set these aromatics aside.
Cut the tilapia fillets and shrimp into small chunks. Place them in a food processor and pulse until finely minced but not completely smooth; the mixture should have a slight texture.
Transfer the minced fish and shrimp to a mixing bowl. Add the egg, water, cornstarch, chicken bouillon powder, kosher salt, granulated sugar, and ground white pepper.
Mix in the minced mandarin orange peel, cilantro, scallions, and ginger. Drizzle in the toasted sesame oil and olive oil. Stir the mixture until well combined and sticky, about 1 minute.
Bring a large pot of water to a gentle boil. Using wet hands or two wet spoons, form the mixture into golf ball-sized spheres. Carefully place each ball into the simmering water.
Maintain a gentle simmer and cook the fish balls for 8–10 minutes, until they float to the surface and cook through to an internal temperature of 165°F. The egg in the mixture and the shrimp must reach this temperature for food safety.
Remove the cooked fish balls with a slotted spoon and serve immediately in broth, with a dipping sauce, or over rice.
Comments
Dried mandarin orange peel forces a stop at an Asian market, likely not at any major Charlotte chain; this is a real weeknight cost. The 27-minute timer omits the soaking time for the peel and the actual hand-rolling of two dozen fish balls—budget closer to 50 minutes with a bit of focus. Both tilapia and shrimp are consistently available and reasonably priced at Walmart, Food Lion, and Harris Teeter, and the dish costs roughly $3 to $4 per serving, kept low by using modest quantities of seafood. This is a same-night, no-leftovers dish that demands your attention while cooking, but it's a genuine showstopper for a weeknight when you have the time and don't mind the Asian market detour.
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