Crispy Seaweed-Wrapped Fish Balls

1.Prepare the Fish Paste: Cut the fish fillet into small chunks and place them in a food processor along with the egg white, tapioca starch, sesame oil, grated ginger, salt, and white pepper.

2.Process the mixture until it forms a smooth, sticky paste. Stop and scrape down the sides as needed. Do not over-process, or the texture may become tough.

3.Shape the Fish Balls: Lightly wet your hands. Scoop about 1 tablespoon of the fish paste and gently roll it into a small ball shape, about 1 inch in diameter. You should yield about 18-20 balls.

4.Prepare the Nori Wraps: Take one sheet of nori and cut it lengthwise into strips approximately 1 inch wide. You will need one strip per fish ball.

5.Wrap the Fish Balls: Take one fish ball and tightly wrap one nori strip around its circumference, securing the end by lightly moistening it with a drop of water if necessary. Repeat for all fish balls.

6.Heat the Oil: Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C).

7.Fry the Fish Balls: Carefully lower the seaweed-wrapped fish balls into the hot oil in batches, ensuring not to overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until the fish balls are cooked through and the seaweed wrapper is crisp and golden brown.

8.Drain and Serve: Remove the fish balls with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.

9.Prepare the Dipping Sauce (Optional): Whisk together the soy sauce, rice vinegar, and chili garlic sauce in a small bowl.

10.Serve the crispy seaweed-wrapped fish balls immediately while hot, accompanied by the dipping sauce.