lauttimur.com - Chinese fishball is a popular snack and street food in China and other parts of Southeast Asia. It is made by grinding fish meat (usually carp, haddock, or cod) into a fine paste and mixing it with seasonings such as salt, sugar, soy sauce, and sesame oil. The mixture is then shaped into small balls and cooked by boiling or deep-frying.

Chinese fishballs are often served on skewers and can be eaten on their own or added to soups and noodle dishes. They are known for their chewy texture and savory flavor, and are a staple in many Chinese and Southeast Asian cuisines.

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Here are the Chinese fishball recipe according to linsfood.com

Ingredients:

• 500 g white fish
• 1 tsp salt
• ½ tsp ground white pepper
• ½ cup water

Instructions:

1. Mince the fish in a chopper.
2. Place all the ingredients in a food processor, if you have one, and mix on low for 2 minutes. Then increase he speed to medium and continue mixing for a good 3 minutes until you have a sloppy, gloopy mix. Alternatively, place all the ingredients into a bowl, and mix throughly with your hands. Then, pick the whole mixture up and throw it down onto the counter (or chopping board) from about a foot up. Do this about 60 times, by which time the fish paste will have achieved that springy consistency synonymous with fishballs.
3. Have a large bowl of iced water to drop the fishballs into, and a smaller bowl of cold water to dip your hands into periodically, to stop the paste from sticking too much to your hands.
4. Form little balls with the paste, then drop the balls into the large bowl until you’re ready to cook them.

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Cooking the Fishballs:

1. Bring a large saucepan of water, with 1 Tbsp salt added, to boil. Lower the heat to medium, then slowly drop the fishballs into the boiling water, no more than 10 at a time.
2. The fishballs are done when they float up, perhaps 2-3 minutes.
3. Fish them out with a skimmer or slotted spoon and set them aside while you get the rest done. They are ready to be added to whatever recipe you want to use them in.

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