Taiwanese Fish Balls
ブリッブリの弾力！噛むほどに魚の旨味が溢れる台湾のフィッシュボール
Description
White fish paste (shark, grouper, etc.) pounded until sticky and rolled. Far more elastic than Japanese fish balls; variations like 'Bao Rou Yu Wan' (meat-stuffed) are abundant.
Classification: For Everyone,Refrigerated/Frozen,Elastic Star of Taiwan Soups
Shops selling Taiwanese Fish Balls
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- White fish paste
- Tapioca starch
- Salt
- Sugar
- (Pork if stuffed)
Instructions
- [Prep/Usage]
- [Yu Wan Tang] Put in light pork/chicken broth, finish with chopped celery, white pepper, and sesame oil. An absolute side-dish staple in Taiwanese noodle shops.
- [Tamsui Agei] This fish ball is sometimes inside the famous Tamsui 'Agei' along with glass noodles.
- [Hot Pot/Luwei] A hot pot staple as it doesn't break when boiled; absorbing soup umami over time makes it even better.
Learn more Substitutes, pairings, tips
Key spices
Fresh ocean aroma of fish and sweet egg white scent
Substitutes at Japanese supermarkets
Japanese Tsumire or Kamaboko (but elasticity is another level)
Pairing
Yu Wan Tang, Tamsui Agei, Hot Pot, Ganmian
Trivia
[For Everyone] An ingredient you inevitably eat when traveling Taiwan. Shops like 'Keke Yu Wan' in Tamsui are legendary; coastal towns offer supreme balls from fresh catch. Similar to Kamaboko but pursuing 'bouncy elasticity (Q-Dan)' is the Taiwan style.
Eating tips & etiquette
[Unique Eating] When eating large stuffed fish balls (Fuzhou Yu Wan), manners dictate nibbling slowly on a spoon to avoid 'juice squirts' and burns!
Allergen
Seafood, Egg, (Pork if stuffed)