🐟 Why are fish balls so chewy? Hong Kong street food secrets revealed!

Hello everyone~ Today I want to share with you a street food that Hong Kong people are most familiar with: fish balls ! 🍢
Whether you're walking, after school, or just grabbing a late-night snack, you can't resist grabbing a bunch of curry fish balls at a fish ball stall. Their signature texture is their springy texture. The crunchy, bouncy texture is incredibly satisfying! 🤩 But have you ever wondered how fish balls are so bouncy? Let's break down the secrets, from the production process, history, and culture to dietary habits!

📖 Fishball Background

1. What are fish balls?

Fish balls are made from fish meat, which is beaten, seasoned, shaped, and then boiled or fried to form a ball-like food. There are two most common types of fish balls in Hong Kong:

• Street fish balls🍢: Most are curry fish balls, which are small in size, tasty and refreshing.
• Teochew fish balls : mostly made with dace fish meat, large in size and rich in fish flavor.

2. Origin

According to sources, fish balls originated in the Chaoshan region and later made their way to Hong Kong with Chaoshan immigrants. Because Hong Kong has a thriving fishing industry and abundant fish supply, fish balls gradually became popular, becoming a staple street food.

🍥 Why are fish balls so chewy?

1. The key to beating

The fish meat must first be turned into fish paste, and "beating" is the most important step.

• The fish is stirred continuously to activate the proteins (especially myosin ) in the fish.
• The longer you beat it, the tighter the protein network becomes and the more elastic the fish paste becomes. 💪

2. The role of adding salt

Salt is not just a seasoning, it also helps dissolve fish protein, making the fish paste easier to stick together. ⚗️
This process is like "glue", helping the fish paste to take shape and increase its elasticity.

3. The secret of adding starch

Many fish ball recipes add tapioca starch or cornstarch. The starch will gelatinize when heated, making the fish balls more refreshing and retaining moisture, so they won't be too dry. ✨

4. Temperature control

• Keep the temperature low when beating to avoid denaturation of fish protein.
• After forming, put it into water and cook it slowly, usually at 80-90 degrees Celsius, rather than boiling water over high heat. 🔥
  This way, the fish balls won’t burst and will retain their chewy texture.

5. The importance of fresh fish

The fresher the fish, the more complete the protein, and the fish balls made from it will naturally be more elastic. If you use frozen fish, the taste will be worse. 🐟

🍢 Common types of fish balls in Hong Kong

Street Curry Fish Balls

• Finely diced, usually made from fish paste.
• Braised in curry sauce, the outside is flavorful and the inside is refreshing. 🌶️

Teochew white fish balls

• Large in size, with a strong fishy flavor.
• Most of them are served with soup noodles, which have a solid texture. 🍜

Fried fish balls

• Deep fried, the skin is golden brown and the inside is still chewy.
• The hot and spicy food is super delicious. 😋

Bursting fish balls

• Add bread fillings (such as cheese, pork, cuttlefish, etc.).
• Juicy and varied. 🧀

🌍 Fish balls and Hong Kong culture

Representative of common snacks

Fish balls are affordable, you can buy a bunch for just a few dollars, and it is a must-eat "cheap food" for Hong Kong people after school or work. 💛

Street Style

Fish ball stalls are mostly found on the streets, making them a unique street scene in Hong Kong. Visitors to Hong Kong will definitely try "curry fish balls," a classic dish that's as classic as dim sum.

collective memory

For many Hong Kong people, the happiest moments of their childhood are those of going to a food stall after school to buy a bunch of fish balls. Fish balls are more than just food; they represent an emotional connection.

🤔 What do you think?

I think the chewy texture of fish balls is a combination of science and traditional wisdom. 👏
Fish balls are a snack that embodies the Hong Kong spirit: ordinary yet genuine, simple yet memorable.

🎉 Editor’s Summary

The main reasons why fish balls are so chewy are:

• The beating process allows the protein to form an elastic network
• Salt helps proteins dissolve and stick together
• Starch retains moisture and taste
• Temperature control ensures chewy texture without breaking
• Fresh fish enhances the texture

👉 Next time you eat fish balls, take a closer look and experience the science and culture behind them! 🐟🍢