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).
Fried Hokkien Mee
You can easily imagine, from this description, how good this dish tastes! Egg noodles and rice vermicelli (bee hoon) stir-fried with pork, prawn, squid, bean sprouts and loads of garlic, and then braised in a rich pork and prawn stock. The dish is served steaming hot and garnished with fresh lime and a dollop of spicy chilli sambal.
Alive with the pungencies of both China and Southeast Asia, Fried Hokkien Mee is one of the favourite Singapore dishes.
Fried Hokkien mee was created in Singapore by the Hokkiens from Foochow, China.