Tuesday, May 10, 2016

Fish Balls Noodle Soup

Fish balls are a common food in southern China, Hong Kong, Macau and Southeast Asia.

Instead of being ground, the fish is pounded, giving it a smooth texture. Pounding, unlike grinding, uncoils and stretches previously wound and tangled protein strands in the meat.

White fish balls are larger in size and made with only fish, no other ingredients are added, and then boiled till done.

In Chinese-influenced restaurants, fish balls are cooked in noodle soups and come in many varieties.