Visit Singapore

Fish balls are a commonly cooked food in southern China and overseas Chinese communities. Likely brought over by Chinese to Singapore from China, it has evolved into a delectable dish all by its own. Fishballs are traditionally made from raw fish flesh, vigorously mashed to a paste and kneaded in a wooden bucket. The mixture is then flavoured and shaped into bite-size balls. When cooked, they are soft and bouncily succulent.

Boiled fishballs served with noodles of different kinds is a very popular dish with Singaporeans. Served either in soup, or dry with the soup on the side, fishball noodles come with toppings such as sliced black mushrooms, minced pork, seaweed and spring onion, or simply fishballs and slices of fishcake.

You can choose from a variety of noodles like bee hoon (rice vermicelli), mee (yellow wheat noodles), mee kia (yellow wheat vermicelli noodles), kway teow (flat rice noodles) or mee pok (flat yellow wheat noodles).

Recommended

• Chao Zhou Fishball Noodles 潮州魚圓粿條麵                             51 Old Airport Road
  #01-143/144 Old Airport Road Food Centre
• Teochew Fishball Mee 炎成潮洲鱼圆面
  209 Hougang Street 21
  #01-35 Kovan Food Centre
• Yong Kee Famous Fishball Noodle
  ABC Brickworks Food Centre
  6 Jalan Bukit Merah #01-121
  Singapore 150006  Opening hours: 7am - 2am (Daily)

Recipe

Ingredients:

675 ml water

24 ready-made fish balls

200 ml fish or anchovies stock

½ tablespoon light soy sauce

2 tablespoons preserved salted vegetable (tong chye)

1 teaspoon white pepper

75 g glass noodles or mung bean noodles (tang hoon), soaked

  in warm water until soft, about 10 to 15 minutes

2 scallions, trimmed and chopped for garnish

sliced red chilies and light soy sauce, to serve

Method:

Bring water to the boil in a pot.  Add fish balls and simmer gently for 3 minutes, then add stock, soy sauce, preserved salted vegetable and pepper and simmer for 3 minutes more.

Place 2 to 3 tablespoons of glass noodles into each serving bowl and top up with 4 fish balls and soup.  Garnish with scallions and serve with sliced red chilies and light soy sauce on the side.

Add any type of noodles to cook with the soup as base and Tada, you have Fishball Noodles!