- Out-of-Stock
Thai Fish Balls (ลูกชิ้นปลา)
Thai Fish Balls (ลูกชิ้นปลา)
Origin and Presentation
Thai fish balls, locally known as Luk Chin Pla (ลูกชิ้นปลา), are a popular dish in Thai street food. These small balls are mainly made from white fish paste mixed with seasonings, giving them a smooth texture and a delicate seafood flavor.
They are often found in noodle soups, stir-fries, or simply served on skewers, grilled or fried, and accompanied by spicy dipping sauces. Their elastic and slightly chewy texture is highly appreciated in Thailand and other Southeast Asian countries.
Ingredients
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White fish fillets (usually cod or mackerel)
-
Tapioca or corn starch (to bind and give texture)
-
Garlic, white pepper, salt, sugar (for seasoning)
-
Ice-cold water (to keep the paste cold and improve texture)
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Optional: chopped coriander root or kaffir lime zest for aroma
Preparation
-
Fish Paste: The fish fillets are finely chopped or ground, then vigorously mixed with starch, spices, and ice-cold water until a smooth and elastic paste is formed.
-
Shaping: The paste is shaped into small balls, about 2 to 3 cm in diameter.
-
Cooking: The balls are boiled in hot water or broth until they float to the surface, signaling that they are cooked. They can then be used in soups or fried/grilled for added texture.
Serving
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In noodle soups: They are often added to Thai noodle soups such as Yen Ta Fo or boat noodles, providing a tender protein source.
-
As a snack: The balls are commonly sold on skewers, grilled over charcoal or fried, and served with spicy dipping sauces like sweet chili sauce or peanut sauce.
-
Street food: Very common among street vendors as a quick snack, often served with various sauces.
Cultural Importance
Fish balls are an affordable protein source and a very popular snack in Thailand. They perfectly illustrate Thai cuisine’s ability to balance flavors and textures — sweet yet aromatic, soft yet firm. This simple dish reflects Thailand’s love for fresh seafood and the richness of its street food culture.
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Thai Fish Balls (ลูกชิ้นปลา)
Origin and Presentation
Thai fish balls, locally known as Luk Chin Pla (ลูกชิ้นปลา), are a popular dish in Thai street food. These small balls are mainly made from white fish paste mixed with seasonings, giving them a smooth texture and a delicate seafood flavor.
They are often found in noodle soups, stir-fries, or simply served on skewers, grilled or fried, and accompanied by spicy dipping sauces. Their elastic and slightly chewy texture is highly appreciated in Thailand and other Southeast Asian countries.
Ingredients
-
White fish fillets (usually cod or mackerel)
-
Tapioca or corn starch (to bind and give texture)
-
Garlic, white pepper, salt, sugar (for seasoning)
-
Ice-cold water (to keep the paste cold and improve texture)
-
Optional: chopped coriander root or kaffir lime zest for aroma
Preparation
-
Fish Paste: The fish fillets are finely chopped or ground, then vigorously mixed with starch, spices, and ice-cold water until a smooth and elastic paste is formed.
-
Shaping: The paste is shaped into small balls, about 2 to 3 cm in diameter.
-
Cooking: The balls are boiled in hot water or broth until they float to the surface, signaling that they are cooked. They can then be used in soups or fried/grilled for added texture.
Serving
-
In noodle soups: They are often added to Thai noodle soups such as Yen Ta Fo or boat noodles, providing a tender protein source.
-
As a snack: The balls are commonly sold on skewers, grilled over charcoal or fried, and served with spicy dipping sauces like sweet chili sauce or peanut sauce.
-
Street food: Very common among street vendors as a quick snack, often served with various sauces.
Cultural Importance
Fish balls are an affordable protein source and a very popular snack in Thailand. They perfectly illustrate Thai cuisine’s ability to balance flavors and textures — sweet yet aromatic, soft yet firm. This simple dish reflects Thailand’s love for fresh seafood and the richness of its street food culture.