Bouncy handmade fish balls simmered in a clear, gingery broth with cabbage — a coastal Taiwanese comfort soup found at every night market.
Fish balls (yu wan) are a defining feature of Taiwanese coastal cuisine, made by pounding fresh white fish paste with a little starch and seasoning until it develops the springy, bouncy texture that's the whole point of the dish — a texture achieved specifically by repeatedly slapping the paste against the bowl to develop its protein structure, not just mixing it. Traditionally made from milkfish or other locally caught fish, especially around Tamsui and other fishing towns, the fish paste is shaped into balls and poached directly in a light broth rather than fried, keeping the dish clean and delicate. The broth itself is simple by design — ginger, garlic and a little white pepper simmered with the fish balls' own poaching liquid — so the fish balls' bouncy texture and clean flavor stay the focus rather than competing with a heavily seasoned broth. Cabbage or bok choy added toward the end keeps the soup light, while a scatter of fried shallots and cilantro at the very end adds aromatic lift. It's a dish sold at nearly every night market and street stall across Taiwan, often eaten as a quick, warming meal any time of day, valued as much for the springy 'QQ' texture the Taiwanese specifically prize in fish balls as for its comforting simplicity.
Serves 4
Blend fish fillet, cornstarch, egg white, half the salt and white pepper in a food processor until smooth and sticky.
Transfer the paste to a bowl and slap it firmly against the bowl repeatedly for 3-4 minutes until noticeably springier and cohesive.
This slapping step is essential for the classic bouncy 'QQ' texture — skipping it results in soft, mushy fish balls.
Bring a pot of water to a gentle simmer. Using a spoon or your hand, form the paste into small balls and drop them directly into the simmering water. Poach until they float, about 3-4 minutes, then remove.
In a separate pot, simmer stock with ginger, garlic and remaining salt for 10 minutes to infuse.
Remove ginger and garlic. Add cabbage and simmer 3-4 minutes until just tender, then add the poached fish balls and heat through.
Ladle into bowls, drizzle with sesame oil, and scatter with fried shallots and cilantro.
Use very fresh, cold fish and keep the paste chilled while working — warm fish paste doesn't develop the same bouncy texture.
The slapping/throwing technique against the bowl isn't just tradition — it genuinely develops the protein structure that gives fish balls their signature bounce.
Poach fish balls gently at a bare simmer, not a rolling boil, or they can break apart.
Add rice noodles to make it a more substantial one-bowl meal.
Use a mix of shrimp and fish paste for a firmer, slightly sweeter fish ball.
Add chili oil at the table for those who want more heat.
Refrigerate cooked fish balls separately from the broth for up to 3 days. Reheat the broth to a simmer and add fish balls just to warm through, since extended reheating can toughen them.
Fish balls have been a coastal Taiwanese staple for generations, particularly in fishing towns like Tamsui near Taipei, where fresh catch was traditionally processed into fish paste as a way to use the whole fish and extend its shelf life. The dish reflects Taiwan's broader night-market food culture, where quick, affordable, texturally interesting street food has become deeply embedded in everyday eating habits.
This almost always means the paste wasn't worked enough — the repeated slapping against the bowl develops the fish protein's structure, and skipping or shortening this step is the most common reason for mushy fish balls.
Yes — frozen fish balls from an Asian grocery store are a common shortcut and work well in this broth; just add them directly to the simmering broth until heated through.
A firm, mild white fish like tilapia, cod or dace is ideal — oily fish like salmon won't give the same clean flavor or bouncy texture.
Per serving (350g / 12.3 oz) · 4 servings total
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