Boulettes de Poisson (Boulettes Pwason)

Name: Boulettes de Poisson (Boulettes Pwason)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Cuisine: Mauritius
Ingredients: White fish fillets, minced or finely chopped — 500 g (1 lb 2 oz); Spring onions, finely chopped — 2; Cornstarch — 1 tbsp; Egg white — 1; Grated ginger — 1 tsp; Salt and white pepper — to taste; Fish or vegetable stock, for poaching — 4 cups (960 ml / 32 fl oz)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

20 min

Prep

10 min

Cook

Servings

Ingredients

White fish fillets, minced or finely chopped — 500 g (1 lb 2 oz)
Spring onions, finely chopped — 2
Cornstarch — 1 tbsp
Egg white — 1
Grated ginger — 1 tsp
Salt and white pepper — to taste
Fish or vegetable stock, for poaching — 4 cups (960 ml / 32 fl oz)

Method

Combine the minced fish, spring onion, cornstarch, egg white, ginger, salt and pepper in a bowl, mixing thoroughly until slightly sticky.
Bring the stock to a gentle simmer in a large pot.
Shape the fish mixture into small balls using two spoons or wet hands.
Gently drop the fish balls into the simmering stock and poach for 5–6 minutes until they float and are cooked through.
Serve warm in the broth, or drain and serve on their own with a dipping sauce.

Introduction: Light, delicately spiced fish balls, gently poached and served either on their own or in a warming broth, a common starter across the island.

Cultural Background: Reflecting Sino-Mauritian influence alongside the island’s abundant seafood, fish balls are a versatile favourite, appearing as a light starter, a soup filling, or a side dish depending on the occasion.

Tips: Mix the fish mixture well to develop a slightly sticky texture, which helps the balls hold together during poaching. Keep the stock at a gentle simmer rather than a rolling boil, so the fish balls stay tender.

Variations: Add finely chopped water chestnuts for extra crunch. Serve alongside noodles in the poaching broth for a light meal.

Storage: Refrigerate cooked fish balls in their broth in an airtight container for up to 2 days.

Reheating: Reheat gently in a pot of simmering broth or water until warmed through.

Nutrition: Per serving (approx., 4 pieces): 180 kcal, 24 g protein, 4 g fat, 8 g carbohydrate.

FAQs:

Q: Can I use a food processor to mince the fish?

A: Yes, pulse briefly until finely chopped but not

Q: Are these fried or poached?

A: Traditionally poached, giving a lighter, more delicate texture than