Wild or Chinese Spinach‘s 1 of my favourite vegetable. It’s really versatile, rich in vitamins and so delish cooked simply on its own or as what I have made today.

Spinach Fishballs 1


  • ±600g wild or chinese spinach
  • 6 fishballs, cut each into quarters or slice each 4 pcs
  • 1 clove garlic, finely chopped
  • some salt and pepper, to taste (or 1 tsp Knorr Ikan Bilis Powder)



    Serves 4 as part
    Serves of a meal
    Prep time 10 mins
    Cook time 10 mins
    Total time 20 mins
total time


  1. Cut spinach from the leaves down to the roots discarding the root, to ±2.5cm long. Put all into a basin of cold water and wash spinach very well, changing water several times, to remove all grit, sand, soil, etc. Drain spinach.
  2. Put a wok or large pan on medium heat and add 1 tbsp vegetable oil.
  3. Stirfry garlic for a few seconds but without garlic turning brown and add in fishballs.
  4. Stirfry a few seconds and add in spinach. Spinach uncooked might look like a lot but once wilted in a hot wok or pan, it’s really not much. So stirfry spinach for a few minutes, abt 4-5 mins and remove from heat.
  5. Serve immediately accompanied by rice and another fish or meat dish.

Spinach Fishballs

Wild or chinese spinach’s different from the small fine leave spinach. It’s bushier, sweeter and not so “iron-y”. Everyone loves it after the 1st try. We certainly love it, and we grow our own every year..

Stirfried Chicken DriedChillies n Spinach Fishballs collage

We had it with Stirfried Chicken with Dried Chillies.. 🙂

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