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Fish balls are a common food found in many countries around the world, but mainly China and overseas Chinese communities. Usually found in the form of inch-wide balls, it is generally made of an assortment of fish and other flavoring and preserving ingredients.

Ingredients of fish balls
The basic ingredients are fish although flour and flavorings, such as salt and sugar, can also be used. The proportion of fish and flour depends on the quality and type of fish balls to be made. The white fish balls found in some traditional Hong Kong restaurants are made using only fresh fish; while the street fried fish balls are made by using cheap fish and a mixture of flour in order to reduce costs from the wholesale business.



Fish balls in Hong Kong
There are two kinds of fish balls sold in Hong Kong: yellow and white.

Yellow fish balls
Smaller in size, made from cheaper fish meat than white fish balls, they are usually sold at food stalls with five to seven fish balls on a bamboo skewer. The fish balls are usually boiled in a spicy curry sauce, with virtually every street stall creates their own recipes of curry satay sauce to differentiate their fish balls from other sellers. Fish balls are one of the most popular and representative "street foods" (街頭熟食) of Hong Kong.

To reduce cost, yellow fish balls sold by street food stalls consist of less than 20% fish meat, and they are mass-produced in large quantities by factory machines to cater to the large consumptive needs of the people of Hong Kong. The fish used in these factory produced fish balls are not selected under close supervision for quality and freshness, and monosodium glutamate (MSG) is added for flavor.

White fish balls
White fish balls served in restaurants, which are more expensive to produce and have a lesser proportion of flour, in terms of texture and flavor. Additionally, to produce white fish balls by hand would require more preparation and work on the part of the chef to ensure the quality of the fish balls produced.

White fish balls are larger in size and made with only fish, no other ingredients are added, and then boiled until done. As a result of this cooking method, these fish balls are white in color. A good fish ball should have an elastic (bouncy) and fluffy texture and a strong taste of fish. They are made using a more costly fish, and has a considerably different texture and taste. Readily available in traditional markets and supermarkets, fish balls are also a popular ingredient for hot pot.

History
In Hong Kong, the first fish ball was made and sold by hawkers between the 50's to 60's. Fish balls were produced and sold in this manner as a cheap, yet tasty and filling snack for the people. Subsequently, fish balls have spread throughout other parts of Asia and the world.

Indonesia
In Indonesia, fish balls are called bakso ikan (fish bakso). The most popular bakso are made of beef, but fish bakso is also available, served with tofu and fish otak-otak in clear broth soup, or thinly sliced as an additional ingredient to other dishes.

Peninsular Malaysia and Singapore
Fish balls are cooked in many ways in Peninsular Malaysia and Singapore. They can be served with soup and noodles or with yong tau foo. There is also a type called fish ball mee pok.

Philippines
The most commonly eaten type of fish balls is colloquially known simply as fish balls. It is somewhat flat in shape and most often made from the meat of cuttlefish or pollock and served with a sweet and spicy sauce or with a thick, black, sweet and sour sauce. Fish balls in the Philippines are sold by street vendors pushing wooden deep-frying carts. A recent trend in the Philippine fish ball industry is the introduction of 'ball' varieties: chicken, squid (cuttlefish actually), and kikiam.

Scandinavia
Fiskbullar in Sweden and fiskeboller in Norway are usually bought in cans. In Sweden, they are normally served with mashed potatoes or rice, boiled green peas and dill, caviar or seafood sauces. In Norway, they are commonly served with potatoes and white sauce made with the stock from the can, sometimes with added curry.

Thailand
In Thai cuisine, fish balls are also very popular. They are usually fried or grilled to be eaten as a snack. In Chinese-influenced restaurants, fish balls are cooked in noodle soups and come in many varieties. They can also be eaten in a Thai curry. Kaeng khiao wan luk chin pla is green curry with fish balls.