In Balls Deep, intrepid host Thomas Morton hangs out with different groups of people and gives their lives a try. It's sort of like a foreign-exchange program, but for subcultures instead of countries. And there's only one student in it.
Runtime: 30 minutes
Balls Deep - Fish ball - Netflix
Fish balls are a common food in southern China, Hong Kong, Macau, Southeast Asia and overseas Chinese communities. Made from “fish paste”, (or otherwise known as Chinese: 魚漿; pinyin: yújiāng; Jyutping: jyu4 zoeng1). They are also common in Nordic countries, where they are usually made from cod or haddock. Fish balls might be served boiled in soupy broth, or deep fried in cooking oil.
Balls Deep - Ingredients - Netflix
The basic ingredients are fish, flour and flavourings such as salt and sugar, can also be used. The proportions depend on the quality and type to be made. The white fish balls found in some traditional Hong Kong restaurants are made using fresh fish; while street style are made using cheap fish and a mixture of flour to reduce costs. Flathead mullet (九棍魚/烏仔魚) and Daggertooth pike conger (門鱔) are common choices. Originally, to reduce costs, they were likely made by mixing and frying the remaining materials of Chaozhou fish ball (潮州白魚丸) or stale fish. More recently, they began to be imported and nowadays, they are mainly imported by wholesalers and the texture is more consistent.
Balls Deep - References - Netflix