Fish balls are a common food in southern China and overseas Chinese communities made from surimi (魚漿, yújiāng). They are also common in Scandinavia, where they are usually made from cod or haddock.
The term 魚蛋 (literally "fish eggs") is used at street hawker stalls and dai pai dong in Hong Kong, while 魚丸 (yú wán) and 鱼圆 (yú yuán) are more commonly used in Singapore and Malaysia.
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.
( Note: This article is taken from Wikipedia - The Free Encyclopedia at http://en.wikipedia.org for the purpose of illustration only )
The term 魚蛋 (literally "fish eggs") is used at street hawker stalls and dai pai dong in Hong Kong, while 魚丸 (yú wán) and 鱼圆 (yú yuán) are more commonly used in Singapore and Malaysia.
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.
( Note: This article is taken from Wikipedia - The Free Encyclopedia at http://en.wikipedia.org for the purpose of illustration only )
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