Sautéed Bass Balls is a popular dish in many high-end Cantonese banquets and a traditional dish in Guangdong Province, China. The reason why it is called “bass balls” is that shallow diagonal cuts are made on the filets and when it’s being cooked, the filets will curve which make them look like “balls”. Though in recent years chefs no longer make shallow cuts on filets, the dish is still called “bass balls” according to people’s habit. 

Sautéed Bass Balls requires fine cooking techniques and it distills the experience of many generations of chefs for hundreds of years.