Fish balls are a commonly cooked food in southern China and overseas Chinese communities. As the name suggests, the ball is made of fish meat that has been finely pulverized. Gourmet fish balls are pulverized by hand. Fish balls are a type of food product made from surimi.
In Thailand, fish balls are also very popular. They are usually fried or grilled to be eaten as snack. In Chinese-influenced restaurants, fish balls are cooked in noodle soups and come in many many varieties.
Fish balls are cooked in many ways in Peninsular Malaysia & Singapore. Fish balls can be served with soup and noodles like the Chiuchow style or with Yong tau foo. There is also a type called “Fuzhou fish ball”(福州鱼丸) which has pork fillings with the fish ball.
The most commonly eaten type of fish balls is colloquially known simply as fishballs. It is somewhat flat in shape and most often made from the meat of cuttlefish or pollock and served with a sweet and spicy sauce or with a thick black sweet and sour sauce.
You can find authentic Kosher Fish Ball on many Kosher Restaurants in Los Angeles.
