Fish ball is such a common ingredient being used in Asia. It is commonly served as snacks, for example fried fish ball skewers, or to accompany other dishes, in this case, noodles. The fish ball has nothing to do with the eggs of fishes. It gets its name from its shape, which is round like a ball. It is mainly made from white-fish fillets. The texture of Asian fish ball is smooth and almost “chewy” I’d say! The traditional preparation of fish balls that I know of is usually by pounding the meat for that smooth texture. The recipe for this fish ball noodles come from Eric Teo’s Simply Singaporean cookbook. The recipe doesn’t call for pounding the fish, however the addition of corn starch to the fish really makes the fish taste so smooth. The molded fish balls are also submerge in iced water, which contributes to the “springy”-ness, which is the main characteristic of Asian fish ball (without the addition of any chemicals, yay!).
Once you got the fish balls and stock prepared, the main bulk of the work is pretty much taken care of and you are closer to enjoying your fish ball noodles 
FISH BALL NOODLES (4 servings)
What you will need:
- 1.5 lbs (700 g) fresh rice noodles (kway teow)
- 3.5 oz (100 g) bean sprouts
- 15 pieces cooked fish balls
- 25 slices fish cake
- 1 Tbsp deep-fried chopped garlic
- 1 stalk spring onion (finely chopped)
- 1 Tbsp Chinese preserved radish (chai poh)
- 5 pieces of lettuce for garnish
- 1 lb (450 g) pork bones
- 12 cups (3 liters) of water
- 1.5 oz (40 g) dried anchovies/ikan bilis/ikan teri
- 7 oz (200 g) fish bones
- 2-inch ginger
- 5 cloves garlic
- 1.5 lbs (680 g) white-fish fillet (I’ve used tilapia before)
- 4 oz (120 g) corn starch
- 1 cup (250 ml) iced water
- 1 Tbsp salt
- 1 tsp sesame oil
Instructions:
- Blanch pork bones in boiling water. Rinse and drain. Bring water to boil. Add blanched bones and cook with oven using high heat for 10 minutes
- Add fish bones and ikan bilis. Turn to medium-low heat. Cook for 3 hours. Add ginger and garlic. Boil for another ½ hour
- Strain the stock. Season with salt
- Use a spoon to extract the fish meat off the skin. Chop or blend the fish meat till fine
- Blend the minced fish in a blender. Add corn starch. Put it on low speed for 10 minutes while adding iced water slowly. Season with sesame oil and salt. Keep stirring till well mixed for 5 minutes on low speed
- Mould the fish paste into fish balls. Soak the fish balls in cold water for 2 to 3 hours
- Cook the bean sprouts and rice noodles in hot water until done. Drain. Then, put it onto a big bowl
- Add stock, fish balls, fish cake, garlic, pork fat, spring onion, preserved radish and lettuce. Serve
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