Rainbow Trout Fish Balls

Rainbow Trout Fish Balls

　　Rainbow Trout Fish Balls

　　Fish balls are more commonly a southern Chinese dish. When stewed in soup, they become light and refreshing. Rainbow trout has firm flesh, so when minced into fish paste, it still retains great elasticity. Moreover, rainbow trout has few bones, making it more suitable for making fish balls.

　　When you eat the fish balls, the texture is delightful—bouncy and smooth, with a fresh flavor. The soup used to stew the fish balls is also very fragrant. In fact, for fish balls, sometimes the broth is even more appealing to the tongue than the fish balls themselves. The soup is mild and soothing, not overly rich, striking just the right balance. When drinking the soup, the most enjoyable part is the gentle gurgle as it slides down your throat, carrying a sense of warmth.