Fish balls

If they are already cooked, simmer them gently in broth or curry until piping hot, usually 3–5 minutes; a hard boil can make them rubbery. For raw fish balls, simmer until cooked through, following the packet’s timing.

Yes. Pat them dry, then shallow-fry in a little oil over a medium heat, turning often, until browned and hot throughout; cooked fish balls usually take about 5–7 minutes. Drain briefly on kitchen paper.

Add cooked fish balls to the soup near the end and simmer for a few minutes so they heat through without breaking up. They work especially well in clear noodle broths, hot-and-sour soup and coconut-based soups.

Try them with noodles, leafy greens and a savoury broth, or serve them on skewers with a chilli, soy or peanut dipping sauce. In fish-ball curry, add vegetables such as aubergine and let the sauce cling to the balls.

Keep unopened fish balls chilled or frozen as directed on the packaging. Once opened, refrigerate in a covered container and use within two days; freeze them if you will not use them in that time, and thaw in the fridge.

Only if the packaging says they are ready to eat. Many chilled or frozen fish balls are uncooked or need reheating, so cook them as directed and make sure they are piping hot throughout.

They provide 12 g of protein per 100 g, so they are a protein-rich food. The exact amount you eat depends on the size of the balls and your portion.

They contain 750 mg of sodium per 100 g, and some varieties are quite salty. Taste the broth or sauce before adding extra salt, soy sauce or fish sauce.