One thing I don’t like about eating dim sum in the United States is the lack of fish ball offerings. If you recall my previous posts about sweet and sour fish balls and yong tow foo, I am partial to fish ball-related foods: deep-fried, stuffed in vegetables or tofu (like Malaysian yong tow foo/酿豆腐), in soup, or steamed.
Whenever I go home to Malaysia and have dim sum, I would order trays after trays of fish ball dim sum. They are usually lightly fried and then steamed.
Some of them are just plain steamed fish balls and some are pan-fried and drenched in savory bean sauce.
Whichever way they are prepared, fish balls found in Malaysian dim sum restaurants are springy, utterly addictive (you just want more after the first taste) and delicious, and below is the picture of fish balls served in dim sum restaurant in Malaysia.
So, when I crave for fish ball dim sum, I make mine at home. They are very easy to make because I cheat with store-bought fish paste.
I add some chopped garlic into the fish paste and steam them over a bed of bean curd sticks, a trick that I learned from a dim sum restaurant.
These steamed fish balls are so good with chili sauce. I just can’t get enough of them.
Love the recipe? Here are more dim sum and fish balls recipes on Rasa Malaysia:
- Char Siu Bao
- Sweet and Sour Fish Balls
- Yong Tow Foo< (Stuffed Tofu, Chili, and Okra with Fish Paste)
- More Yong Tow Foo
- Chicken Shu Mai
- Red Bean Paste Steamed Buns (Tau Sar Bau)
(Chinese recipes, prepare authentic Chinese food now!)
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