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 Fish Meatballs, Easy and Practical Dish Ingredients

 

Description: fish meatballs are famous foods with numerous uses. Here’s what you need to know (plus simple recipe)

 

Depending on your cultural background, fish meatballs may sound like weird seafood.  However, they are popular in various regions, such as East Asia, South East Asia, and Northern Europe. Fish balls are usually mixed with salt, starch, food coloring, and other ingredients.

 

Variations of Fish Meatballs

Here are several common variations of fish balls:

 

  • Bakso ikan and yú yuán

These fish balls are famous in Indonesia, Malaysia, Singapore, and China. They are smooth and usually pale. You can find them in soup or noodle dishes.

 

  • Bola-bola

This fish ball type is popular as street food in the Philippines. The shape is a little flat and wide, and it is fried before eaten with savory or spicy sauce. They are made of Pollock or cuttlefish.

 

  • Fiskbullar/fiskeboller

These fish balls are famous in Sweden and Norway.  They are often parts of main meals and served with various combinations such as broccoli, cauliflower, potato, or rice.

 

  • White and yellow rice balls

Hong Kong-style fish balls come in “white” (restaurant) and “yellow” (street snack) variants. The white ones are larger and made of more expensive fish, while the yellow ones are cheaper.

 

Thanks to their versatility and delicious flavor, fish balls are great additions for various dishes.

 

How to Make Easy Fish Balls

If you have frozen fish balls at home, you can turn them into simple soup, mix them with fried rice or noodles, or fry them as snacks. Here is one simple recipe:

 

  1. Cut 1,000 g of meat from your favorite fish, such as mackerel, tilapia, or cuttlefish.
  2. Shred or chop fish. Mix it with 200 ml of cold water in food processor. Turn it on in slow speed until the mixture becomes smooth.
  3. Put the fish into a mixing bowl. Add four tablespoons of salt, three tablespoons of sugar, and four egg whites.
  4. Mix slowly while adding 150 ml of cold water. After the water is poured, use high speed to mix everything until smooth.
  5. Add four tablespoons of cornstarch and 50 ml of cold water. Mix with high speed until smooth.
  6. Take a little mixture, roll it, and put it in the water. If it floats, you are good to go. If not, add a little more water.
  7. Form the mixture into small balls. Place them in a bowl of cold water.
  8. Warm them in a pan until they float (but not until the water is boiled). Pack them in a tightly-closed container so they can last for days.

 

Making fish meatballs is easy, but the results are great ingredients for various dishes. Make one large batch if necessary for easy ingredient access in your daily cooking.

 

References:

https://www.chinasichuanfood. com/how-to-make-fish-balls/

https://en.wikipedia.org/wiki/ Fish_ball