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What to do with Fish Balls?

EarlyBird Aug 21, 2013 11:42 AM

My neighbor is Chinese and always bringing me wonderful Chinese greens from local markets, monster bags of ginger that we share, different kinds of rice that I don't typically find, and the like.

Recently he brought home a bag of frozen fish balls. I don't know what to do with them. Do I just make soup, or what? If soup, what else should I put in it? The bag itself has nothing but Chinese writing, except for the word "cuttlefish."

Thanks for any good ideas.

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  1. pinehurst RE: EarlyBird Aug 21, 2013 12:01 PM

    Deep fry them!

    1. s
      small h RE: EarlyBird Aug 21, 2013 12:09 PM

      I usually steam fish balls (takes about 5-7 minutes) and then cut them in half and add them to a stir fry or a noodle soup.

      1. paulj RE: EarlyBird Aug 21, 2013 12:17 PM

        I use them in a Japanese style soup, oden. They are similar to the various surimi products (fish cake) that the Japanese use.


        3 Replies
        1. re: paulj
          chowser RE: paulj Aug 21, 2013 12:27 PM

          I use them in any type of Japanese noodle soups. They're also good in hot pots, which ends up being essentially soup, too.

          1. re: paulj
            JungMann RE: paulj Aug 21, 2013 12:40 PM

            I find that Chinese fish balls overwhelm Japanese soups, particularly oden. Their flavor is much stronger than Japanese surimi.

            I prefer them skewered and fried, served with Sriracha and hoisin.

            1. re: JungMann
              paulj RE: JungMann Aug 21, 2013 01:30 PM

              I'm too eclectic to be bothered by that. I just put kimchi, Taiwanese canned squid and Spam on my tuna mayo rice bowl. :)

          2. ipsedixit RE: EarlyBird Aug 21, 2013 01:33 PM

            I'm a simple person.

            Boil, then eat them with a soy, minced garlic, and rice vinegar dipping sauce.

            10 Replies
            1. re: ipsedixit
              fourunder RE: ipsedixit Aug 21, 2013 08:44 PM

              I'll do something similar....or pan fry them a bit to give them a little more texture. My version though would also include a Scallion Ginger Oil or Chili Oil with thin sliced long hots or jalapeno peppers to give it a kick.

              1. re: fourunder
                EarlyBird RE: fourunder Aug 22, 2013 08:21 AM

                Oh! Some heat. I think I like this.

                1. re: EarlyBird
                  fourunder RE: EarlyBird Aug 22, 2013 01:39 PM

                  In honor of this thread.....today's lunch.

                  1. re: fourunder
                    EarlyBird RE: fourunder Aug 22, 2013 02:55 PM

                    Nice! They look a lot better cooked like that, rather than frozen in a plastic bag as they are now in my freezer. Thank you.

                    1. re: EarlyBird
                      fourunder RE: EarlyBird Aug 22, 2013 03:12 PM

                      These were simply boiled. They come already pre-fried in an assortment of shapes. i I were to pan fry them, i usually just nuke them from frozen state for 90 seconds...then swish, flip and or roll in a pan with a little oil to give them more texture and color.

                      I purchase these in H-Mart when on sale...2 bags for $5. The portion shown is half the bag.

                      1. re: fourunder
                        ipsedixit RE: fourunder Aug 22, 2013 04:08 PM

                        I prefer the non-fried ones. They taste more pure to me.

                        As an aside, anyone make their own fish balls with store-bought fish paste?

                        1. re: ipsedixit
                          fourunder RE: ipsedixit Aug 22, 2013 04:15 PM

                          If you look closely this product contains a mix of both types. unless further fried....they both taste the same to me when boiled, i.e., not like much of anything... It more of knowing I'm not eating meat at the time and the texture of the fish product(spongy)....That's why I need a condiment to assist.

                          1. re: fourunder
                            ipsedixit RE: fourunder Aug 22, 2013 04:17 PM

                            I hear ya, and I see the 2 (or 3) white ones.

                            I'm weird, but seeing a layer of brown skin on fish balls is a bit unsettling.

                            1. re: ipsedixit
                              fourunder RE: ipsedixit Aug 22, 2013 04:20 PM

                              Do you feel the same about Tofu?

                              1. re: fourunder
                                ipsedixit RE: fourunder Aug 22, 2013 04:27 PM

                                With tofu, I think there's a place in the culinary universe for both fried and non-fried. The former esp. for Taiwanese stinky tofu!

            2. girloftheworld RE: EarlyBird Aug 21, 2013 03:01 PM

              fish ball fish balls rollllly polly fish balls eat them up yum...
              I like them fried with then served with a lemon and dill mayo and green salad and crispy fried chips...

              1. t
                tzurriz RE: EarlyBird Aug 21, 2013 03:47 PM

                I put them in Hot Pot.

                1. f
                  foxspirit RE: EarlyBird Aug 22, 2013 02:08 PM

                  I pan fry them and throw them into ramen.

                  1. EarlyBird RE: EarlyBird Aug 23, 2013 08:32 AM

                    Fish ball update: last night I nuked half the bag of frozen fish balls just to bring them to room temperature, dusted them with a bit of corn starch and panko, pan fried them until brown, tossed some semi-steamed broccoli into the pan and finished it with garlic and ginger. Added it all to some udon noodles I had cooked in beef broth and garnished with sliced green onion and seeded jalapenos.


                    1. little big al RE: EarlyBird Aug 24, 2013 01:58 PM

                      As my dad the late Big Big Al used to say, "Best part of the fish (or chicken or whatever)"

                      1. j
                        juliewong RE: EarlyBird Aug 24, 2013 08:33 PM

                        My in-laws make BBQ shish kabobs using fish and beef balls and different vegetables. They are my favourite BBQ item. Pre-boil, skewer with vegetables, brush with soya and hot sauce and then BBQ. Excellent.

                        1 Reply
                        1. re: juliewong
                          EarlyBird RE: juliewong Aug 26, 2013 08:31 AM

                          That sounds odd and wonderful. I'll have to try that with the remaining fish balls I've got. Thanks.

                        2. MickiYam RE: EarlyBird Aug 25, 2013 01:46 AM

                          My Chinese Malaysian roommate would add them to instant ramen to "doctor" it -- you know, like an American might put extra cheese and some peppers on a frozen pizza to bring up the edibility standard.

                          They are fine in stirfry if you slice them, and you can put them in any kind of soup that you'd like a delicate, fishy flavor to. I think they go very, very well with spicy sambal.

                          1. bobabear RE: EarlyBird Aug 27, 2013 01:00 PM

                            Curry fish balls! http://www.tastespotting.com/detail/2...

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