Taken from this recipe.
8oz fish (take your pick, I used salmon)
1 egg, separated
1/4 tsp pepper (white preferable)
1/4 tsp salt
1/2 tsp sesame oil (feel free to substitute with other oils)
1 tsp fish sauce (not necessary, but it makes it MORE fishy)
1 TBSP scallions (green onions)
In a food processor, puree fish with egg yolk until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Whip the egg whites to a stiff peak. Gently fold in the egg whites with the fish mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands (vital!), make small balls (1-inch in diameter). Drop into boiling water until cooked, about 3 minutes.
Serves 2
These are great for making soup. Keep some in the freezer, microwave to defrost, add some broth and presto! fish soup in just a couple minutes.
FYI: The best way, IMHO, to cut up green onions is using your kitchen shears. A few snips and you have nice, even slices. If you’re doing large amounts then the knife will slice through more faster, but for small amounts, use the scissors.
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