Fish balls made in Scandinavia are similar to meatballs, only with fish flesh instead of pork or beef.
Meatballs made in Asia differ significantly in texture from their European counterparts. Instead of grinding and forming meats, meat used for making meatballs is pounded, which lends a smooth texture to the meatballs. This is also often the case for fillings in steamed dishes. Pounding, unlike grinding, uncoils and stretches previously wound and tangled protein strands in meat.
FISH BALLS INGREDIENTS:
2 cups flaked fish
4 tbsp flour
fresh or evaporated milk
2 tbsp kinchay or spring onion stalks, finely chopped
oil for sauteing
salt and pepper to taste
FISH BALLS PROCEDURES:
1. In a bowl, mix flaked fish, flour and milk. Add salt and pepper, kinchay or spring onions.
2. Refrigerate mixture until it is firm and sticky.
3. Form mixture into small balls.
4. Boil water in a saucepan. Drop balls into the water, remove, then saute in oil until brown. Serve fish balls with sweet-and-sour sauce.
5. To make sauce; Combine soy sauce, vinegar and sugar.
Fish balls are sold skewered on bamboo sticks and dipped in various sauces as street food. The deep fried fish is enjoyed as a snack and is very popular.