Posted on | May 23, 2011 | No Comments
What is a fish ball? An edible, 1 – 2 inch ball-shaped patty made of pulverized / pounded fish. They are generally white or yellow in colour. They are a staple of Chinese cooking and are used in a wide array of dishes. They are cooked by frying, boiling or steaming, added to noodle and rice dishes and even sold on a skewer.
Typically the fish balls were made by hand by pounding (rather than grinding) white fish to ensure a smoother texture that are then crafted into balls for cooking. However, as budgets tighten, fish prices increase and these fish balls are mass-produced in factories, often fish balls contain more fillers, additives, artificial flavours and preservatives than real fish.
I would highly advise you to search and find the hand-made variety that would typically contain less nasty ingredients and more ‘real’ fish.
Nutrition of 3 Fish balls (approx 100g total)
- Energy: 100 calories
- Protein: 9 g
- Carbs: 9 g
- Fat: 3 g