Fish Ball

Fish Ball (Simplified Chinese: 鱼蛋; Traditional Chinese: 魚蛋; Pinyin: Yú dàn; also fish balls) is a Cantonese preparation of finely pounded white fish paste formed into smooth spheres, then boiled, deep-fried, or simmered in curry sauce. In Hong Kong and Guangdong street culture the small "egg"-named balls appear on skewers, in curry sauce, and as toppings for Fish Ball Noodles. They are not pork or beef meatballs, and they differ from stuffed Fuzhou Fish Balls (包心鱼丸), which usually hide a minced filling inside a larger ball.

Characteristics

Texture is springy and smooth from long pounding of fish flesh; color is pale white to light ivory. Street servings are bite-sized; hot-pot and Chaoshan-related fish balls may be larger and denser. Curry-coated versions are bright yellow and mildly spicy-savory.

Ingredients (overview)

White-fleshed fish (often cheaper marine fish or surimi-style paste), salt, starch, water or ice for elasticity; optional egg white. Seasoning is mild so sauce (curry, broth, or chili) carries the flavor. Distinct protein base from pork meatballs or Chaozhou beef balls.

History and culture

Fish-paste balls are longstanding southern Chinese street and market foods; the Cantonese name 鱼蛋 emphasizes the small sphere shape popularized in Hong Kong dai pai dong and cart snacks. Related pages on this wiki include Curry Fish Balls, Fish Ball Noodles, and regional Chaoshan fish-ball mentions on Guangdong Food. English menus may simply say "fish balls."

Serving and variations

Street skewers, curry tubs, noodle soup toppings, or hot-pot ingredients. See Hong Kong Food, Guangdong Food, Curry Fish Balls, and Fish Ball Noodles.

See also

• Hong Kong Food
• Guangdong Food
• Curry Fish Balls
• Fish Ball Noodles
• Fuzhou Fish Balls
• Dim Sum
• List of dishes (A-Z)