Fish ball

Fish ball is a culinary dish that is commonly found in Southern China, Hong Kong, Macau, and Taiwan, as well as in parts of Southeast Asia among the Overseas Chinese communities. It is made from "fish paste" (also known as "fish surimi") and is commonly used as an ingredient in various dishes, such as noodle soups and hot pots.

History

The origin of the fish ball is believed to be from the Tang Dynasty in China, where it was first used as a military food. It was later popularized in the Song Dynasty by street food vendors and has since become a staple in Chinese cuisine.

Preparation

Fish balls are made by pulverizing fish or other seafood into a paste, known as surimi, and then shaping it into a small, round ball. The type of fish used can vary, but traditionally, fish with white flesh are preferred. The fish paste can be flavored with salt, sugar, soy sauce, white pepper, and sesame oil to enhance its taste.

Varieties

There are several varieties of fish balls, influenced by different regions and cultures. In Hong Kong, fish balls are typically boiled in a hot broth and served on a skewer, similar to a kebab. In Taiwan, fish balls are often filled with pork and served in a soup. In the Philippines, fish balls are deep-fried and served with a sweet or spicy sauce.

Cultural Significance

Fish balls are not only a popular street food but also hold cultural significance in many Asian societies. They are often served during festive occasions such as the Chinese New Year and the Mid-Autumn Festival.

See Also

• Surimi
• Chinese Cuisine
• Street Food