Fish balls can be made with a variety of fish, of which grass carp, pangasius, Mandarin fish, perch, red-eye fish, etc. are common choices. Using different fish to make fishballs will have different textures and flavors, so you can choose the right fish according to your personal tastes and preferences.

Here's a list of ingredients and steps to make fishballs using grass carp:

List of ingredients:

- Grass carp 500 grams

- Scallion and ginger 100 ml

- Salt 10 grams

- Chicken essence 5 grams

- Egg white 1 piece

- Starch 50 grams

- Water. Water

Making steps:

1. Wash the grass carp meat, remove the skin and bone, take out the fish meat and spare.

2. Mince the fish meat into mud, the finer the better, better taste.

3. Add the water of green onion and ginger into the fish puree several times, each time mixing well before adding the next time, until the fish puree becomes sticky.

4. Add salt, chicken essence and egg white and continue to mix well.

5. Add cornstarch and continue to mix well until the fish puree becomes fine and somewhat elastic.

6. Add water to the pot and boil until 60% to 70% hot. Squeeze the fish puree into a round shape with the tiger's mouth of your right hand and scoop it into the pot with a small spoon.

7. When all the fish balls are floating, turn off the heat and remove them to a plate.

8. You can add broth or seasonings such as chopped green onion and cilantro according to your personal taste.

The steps for making fish balls using other fish are similar, except that they need to be adjusted appropriately according to the characteristics of different fish. For example, if you choose to use Mandarin fish, you can add some pork fat mince to increase the texture and moistness. If you choose to use pangasius, you will need to add more starch and water to make the fish balls softer and more tender.