Clean the fish by chopping the head off, cutting it in half lengthwise, and peeling off the skin.

Chop the fish into smaller pieces, about 1 inch thick.

Remove the red parts of the fish filets. Otherwise, it will not make the balls white.

Then, chop the fish into small pieces to break the bones that attach to the spine.

Next, measure the fish filets. In my recipe video, my fish filets weighed 424 grams. You will need to make about 500g of fish paste with this.

Afterward, add a teaspoon of salt and mix it well with the fish.

Rinse the fish with water several times until the water becomes clear in the last rinse.

Take out the fish and squeeze out excess water.

In a blender, blend the chopped fish with green onion and ginger water. It should become paste-like.

Transfer the blended fish paste to a bowl and combine with 15g of salt.

Then, add MSG if desired and mix until well combined.

In a separate bowl, whisk the egg whites using chopsticks or a whisk and then use an electric hand mixer. It should become white and frothy.

Test the frothiness by placing a chopstick in the middle. It should not fall down and remain standing.

Combine the frothy egg white with the fish paste and mix thoroughly.

Do a float test. Take a piece of the fish ball and see if it floats in a bowl of water. It is successful if it floats.

Afterward, add the cornstarch and lard to the fish paste.

Stir everything well.

Take a chunk of meat with one hand and squeeze out a small ball through your thumb and forefinger.

Scoop out the ball with a spoon and transfer it to a pot of cold water.

Lastly, cook the fish balls on low heat. It should give you soft, chewy, and firm fish balls.

Serve while hot with your favorite dipping sauce, noodles, or soup.