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| Burmese Fish Ball Sipyan |
Fish balls remind
me of the time a group of co-workers and I went to lunch at a Chinese
restaurant and I ordered fish ball and watercress soup. A Chinese lady and I
were the only ones who had ever heard of fish balls, so it was the source of
much amusement and glee for our meat-and-potatoes comrades.
Fish balls can be
made at home, but are readily available in Asian markets here in North America.
When made from scratch, all the tastes that make them uniquely Burmese can be
added to the fish mixture so that the flavors permeate from the inside out.
Using generic fish balls from the market requires that they be simmered long
and slow and, for this, the sipyan method works best. 'Sipyan' translates to
'oil returns' which requires a simmering process on medium-low heat that
evaporates the liquid until all the oil rises to the surface.