Fish balls are ball-shaped patties made from pulverized fish, popular in Chinese cuisine and available in most Asian grocery stores in the US. They are enjoyed in various ways in different countries, such as skewered on bamboo sticks in the Philippines and used in soups and noodles in Singapore and Malaysia. There is also a non-Asian version called gefilte fish in Jewish cuisine.
Simply put, the common fish ball, which can also be a spelled ball, is an edible ball-shaped patty made from pulverized fish. These fish patties are mostly white or yellow in color and measure about an inch to two inches in diameter. They are made by pounding rather than grinding and have a very different texture from Western meatballs.
These balls are a staple of Chinese cuisine and are used in a wide variety of dishes. In the United States, they are available in most Asian grocery stores. They are also very popular in Singapore, Malaysia, Taiwan, China and the Philippines.
While cooking a fishball is pretty simple – done by frying or boiling – the way it is enjoyed varies greatly from country to country. Hong Kong people, for example, distinguish between two types of fish balls. One type is eaten with pasta dishes, while another, more yellow type is sold in “bows” or skewers at food stalls.
In the Philippines, locals have not only fish balls, but also squid balls. These fish balls are sold skewered on bamboo sticks and dipped in various sauces as street food. Fried fish is enjoyed as a snack and is very popular. Seafood stands in this country seem to work the same way as a hot dog stand in the United States.
In Singapore and Malaysia, fish balls are used like any other fish and can be found in soups, noodles and served with rice. They are also sold in street vendor stalls. They also have versions that have been stuffed with pork, which are called Fuzhou fish balls.
Interestingly, there is also a non-Asian type of fish ball. They can also be found in Jewish cuisine, particularly in the Ashkenazi Jewish community, where it is called gefilte fish. Traditionally, the mixture that makes up gefilte fish was put back into the fish before serving and not made into balls. Nowadays, however, the dough is sometimes made into patties or balls and served with a horseradish sauce. Unlike its Eastern counterpart, and more in line with Western methods, gefilte fish is ground, not pounded. Fish meat is also combined with other ingredients, such as carrots, eggs, etc.
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