Fishballs are one of the most popular dishes in Hong Kong.
The traditional Cantonese dish, which is made with fish paste, is usually served in Chiu Chow style.
The white, boiled fish paste is then plopped into noodle soup to be served to customers.
Different cooking methods were later introduced, and a deep-fried version was born.
據香港最有名的「魚丸大師」林羅平 (Lam Law-ping)所述，製作好吃的魚丸最具挑戰性的是「攪拌的過程」。
According to Lam Law-ping, one of the most renowned “fishball masters” in Hong Kong, the most challenging part of making tasty fishballs is the “stirring process.”
To him, stirring the fish paste by hand takes hard work, and making sure to stir it gently is crucial as that makes the fishballs fluffy.
“Otherwise, the fishballs become too tough to chew,” Lam added.
Wanting to make them taste just like the ones people ate in their childhood, Lam adds crushed ice to preserve the fish’s natural flavor during the grinding process.
Today, around 300 million fishballs are consumed in a day, and Lam added that when you enter an eatery in Hong Kong, you will be likely to hear “give me fishball rice noodles, please,” at least once