Fishballs is a type of asian street food often sold on a bamboo skewer stick. Usually you have an option for original or spicy flavour. They are either cooked in flavourful broth or coated in thick curry/satay sauce. The fishballs are generally made with shredded fish meat with added seasoning, repeatedly grounded and pounded until a smooth texture is achieved. Then they are formed into bitesize ball shaped and deep fried before cooking them in broth or sauce. While you may have enjoyed these in asian countries (They are especially loved by Hong Kong people), you may not know the following 3 interesting facts about fish balls:
55 Tons of Fishballs are consumed in Hong Kong per day.
That's 3.75 million fish balls a day, 1.3 billion a year!
65kcal only in 5 curry flavoured fishballs
Comparing to other popular street food, fishballs are considered less unhealthy. Top of the unhealthy list includes Takoyaki (6 balls = 774 kcal), peanut butter waffle(440kcal), Steamed pork dumplings (6= 294 kcal)
Invented in the 50's by street noodle vendors
Back in the days when refrigeration technology was not as advanced, the street noodle vendors invented deep fried fishballs by mincing up and cooking stale left over fish and sell it as a side dish.