There are three different methods for cooking the fish balls, choose one:
1. Hot pot: Scoop up a ball of fish paste with a spoon, and then drop it in the hot pot. It will be cooked through and ready to eat in 1 to 3 minutes depending on the size of the scoop — soft, chewy, tender goodness and all.
2. Deep-fry: Form the paste into 1- to 1 1/2-inch-wide balls. Heat up a high-smoke-point, neutral oil, such as corn oil, to 350ºF. Deep-fry the fish balls until cooked through and golden-brown, 2 to 3 minutes. Dip in your favorite sauce.
3. Pan-fried : Form the fish paste into 8 (2- to 3-inch-wide) patties that are about 1/2-inch thick. Pan-fry in neutral oil over medium-high heat in a nonstick pan until browned on the bottom, 2 to 3 minutes. Flip and cook over medium heat until browned on the second side and cooked through, 2 to 3 minutes more.