Small fish balls are a delicious preparation with roots in various Asian cuisines, although their popularity has transcended borders and they are found in several Latin American cultures with different names and variations. In countries like Mexico and Colombia, they are commonly known as "fish balls," while in other regions they might simply be called "fish meatballs." This recipe uses fish as a base to create an easy-to-eat and very versatile food, ideal for serving with sauces or as part of more complex dishes.
The origin of these balls dates back to traditional culinary practices where the goal was to use fish in a way that it could be preserved and prepared quickly. Today, small fish balls are enjoyed both in home cooking and at street food stalls, known for their soft texture and delicate flavor.
How to prepare small fish balls
To begin, steam or boil the boneless fish until it is completely cooked.
Drain the fish and let it cool to make it easier to handle in the following steps.
Finely chop the onions and mix them with the cooled fish.
Add the eggs, salt, pepper, and a bit of evaporated milk to achieve a homogeneous mixture with a good consistency.
Form balls the size of a golf ball, squeezing slightly to remove any excess liquid.
Quickly fry the balls in hot oil or fat until they are golden and crispy on the outside.
They are also very good to enjoy cold, as a refreshing snack.
Ingredients: Fish, onion, egg, evaporated milk, salt, and pepper.
