What Are Traditional Fish Balls Made Of In Singapore?
Fishballs are a popular snack or street food in Southeast Asia. They are almost always made from fish meat that has been minced, shaped into small balls, and then boiled or fried.
The exact ingredients used in making fishballs can vary depending on the region and the specific recipe. However, here is a general overview of the ingredients that are commonly used in Peng Wang Fish Balls:
Fish: The primary ingredient in fishballs is fish meat, also known as Surimi, which can come from a variety of species. Common fish used for fishballs include mackerel, haddock, and cod. Our premium fish products are made from the Golden Threadfin Bream commonly found in southern Japanese waters. This fish has a mild, lean white meat that can be prepared with Soup, Steamed, or even consumed as Sashimi.
Starch: To help bind the fish meat together, starch is typically added to the mixture. Cornstarch or tapioca starch are commonly used for this purpose to bind the fish meat together to achieve the ubiquitous bouncy texture in fish balls and fish cakes.
Flavourings: Limited flavourings can be added to the fishball mixture, such as salt and pepper, to enhance the taste of the fish products. Some recipes also call for the addition of other ingredients like spring onions, soy sauce, or sesame oil.
Water: Water is used to help hydrate the starch and make the fishball mixture easier to shape. This is a natural ingredient that keeps all the ingredients balanced.
Once the ingredients are combined with our special recipe, the fishball mixture is shaped into small balls, which can be cooked in a variety of ways. Boiling is the most common method, where the fishballs are simmered in a pot of water until they float to the surface, indicating that they are cooked. You can also use this method to figure out when your fish balls and fish cakes are cooked when you throw them in your hot pot! Fried fishballs are also popular, where the fresh fish balls are deep-fried until golden brown and crispy. This is more commonly eaten as a snack and found at Singapore’s Pasar Malam (night market in malay), Ramadan Markets, and even Old Change Kee snack stores.
Overall, fishballs are a delicious and common snack that can be enjoyed in many ways. While the exact ingredients used in making them can vary, the basic components of fish meat, starch, flavouring, and water are common to most recipes worldwide!
Check out our blog for other information about fish balls and fish products!