Fishball Noodles

Fishball Noodles

Description:
Fishball noodles is a Chinese dish consisting of soup, noodles and bite-size fishballs. The succulent fishballs are traditionally made from raw fish flesh which are mashed and kneaded in a bucket. The mixture is then flavoured and shaped into balls - ready to be cooked. The noodles come in a variety of choices: bee hoon (rice vermicelli), mee (yellow wheat noodles), mee kia (yellow wheat vermicelli noodles, kway teow (flat rice noodles) or flat yellow wheat noodles (mee pok). Served in soup or dry, fishball noodles can topped with ingredients such as sliced black mushrooms, minced pork, seaweed and spring onions.

Trivial:
The very humble looking fishball is the key component of this dish and it is incredibly difficult to make the perfect fishball. For a start, it must possess the right bouncy texture which you can never get by using the food processor to mince the raw fish. Fishball sellers all agree that the paste has to be beaten manually, and beaten to a right consistency to get the protein strands of the fish to unravel and align. All these work just to produce that delightful little bounce.

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