Teochew Fish Ball Puree | IDDSI Level 4 Pureed Recipe

IDDSI Level 4 (Pureed) | 20 minutes | Easy

Ingredients (2 servings)

• 8 Teochew fish balls (white variety, approximately 150g)
• 200ml fish stock or chicken broth
• 2 slices fresh ginger
• 1/2 teaspoon light soy sauce
• A few drops of sesame oil
• Spring onion, finely chopped (garnish — only for those who can eat solids)

Method

1. Rinse fish balls under cold water; place in a small saucepan with ginger slices and stock
2. Cook over medium heat until fish balls float and are fully cooked through (approximately 5 minutes)
3. Remove and discard ginger slices
4. Transfer fish balls and stock to a blender
5. Blend on high speed for 2 minutes until completely smooth with no lumps
6. If too thick, add a little more warm stock; if too thin, add a small amount of pre-cooked minced fish to thicken
7. Add soy sauce and sesame oil, blend briefly to combine
8. Pass through a fine sieve to ensure complete smoothness (strongly recommended)
9. Serve warm in a bowl

Texture Test

Fork pressure test: Passes Level 4 — the puree is completely smooth and uniform; presses completely flat under the back of a fork with no hard particles or membranes.

Flow test: Puree flows slowly but does not spread rapidly — consistent with Level 4 Pureed specifications.

Safety Notes

⚠️ Whole fish balls are NOT IDDSI-safe — commercially sold Teochew fish balls are round, firm and springy. They present a choking and aspiration risk when eaten whole. They must be fully blended to Level 4 puree before serving.

⚠️ Sieve is essential — fish balls can contain small connective tissue strands; sieving ensures a completely uniform texture.

⚠️ Temperature — excessively hot food can impair swallowing reflexes; allow to cool to approximately 60°C before serving.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Fresh white fish fillets (tilapia, sea bass, cod): available at most East Asian fishmongers; frozen fillets at H Mart, T&T, and Wing Yip.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 120 kcal per serving, 16g protein. Fish balls are made from fish meat and provide high-quality animal protein. Fish stock is rich in gelatin and umami amino acids, which help stimulate appetite. The familiar Teochew flavour is particularly meaningful for elderly residents of Teochew heritage in Hong Kong, with positive effects on both appetite and emotional wellbeing.