Tips
1. Patting fish meat make the meat tender and has a wonderful mouthfeel when eating. All traditional Chinese meatball use this trick, such as beef balls and pork balls.
2. When stir marinade and meat, stir in one direction only, which make it more sticky and chewy.
3. After scooping fish balls, simmer over 70-90 degree water. It helps fish balls maintain their shape and tender. Remove from heat as soon as they float up to remove overcooking.