Just Fish Fishballs

Fishballs in Singapore are a Teochew craft, brought over by Teochew migrants who set up the first fishball noodle stalls along Hock Lam Street and Amoy Street.

Pure fish paste, no fillers — hand-kneaded and slapped against the work surface until the protein develops its bounce. That's the only way to get the texture; there's no shortcut.

Drop them into clear stock for soup, slice them into mee pok, or eat them straight from the pack with chilli sauce the way kids do after school.

Ready in minutes

Heat straight from frozen - about 5 minutes in the microwave, or steam the sealed pack. No thawing, no cooking skills needed.

Notes:

This product will be stored in our hub's freezer, or in a cooler with ice packs if freezer space is unavailable. Orders must be picked up on the day of delivery (Saturday) to ensure quality and freshness.