This study investigated the effect of rutin-grass carp myofibrillar protein (R-GMP) co-stable fish oil high internal phase emulsion on the quality of surimi gel compared with the direct addition of soybean oil. Combined with the stability, microstructure and rheological properties, R-GMP (GMP: 3.0%, rutin: 12%,/GMP, w/w) could form a stable O/W type high internal phase Pickering emulsion with an oil-water ratio of 0.75. The L*, a*, and b* values and whiteness of silver carp surimi gel were increased significantly (P < 0.05) after fish oil-based high internal phase emulsion was added as oil. Meanwhile, compared with the direct addition of soybean oil, the hardness, chewiness, gel strength and water-holding capacity of surimi gel were significantly enhanced (P < 0.05) after the addition of R-GMP high internal phase emulsion, and more free water was bound to the gel network. The microstructure showed that the R-GMP high internal phase emulsion could be evenly distributed in the dense and ordered protein network gel in the form of small oil droplets, while the direct addition of soybean oil would produce an aggregation of oil droplets and destroy the network structure of the gel. In conclusion, R-GMP stabilized fish oil high internal phase emulsion optimizes the gel quality of oil-enhanced surimi gel, providing new ideas for healthy fat replacement and the development of functional emulsified surimi products.