Fishballs in Manila simply mean a typical street food for the masses usually sold in crappy carts along streets. It’s circle, white and a bit flat made of flour and who-knows-what-else. It’s fried in days old oil and then dipped in manong’s secret sauce (usually with their sweat and other street dirt).
In China though, fishballs are also white and circle but is more closely textured like a mochi ball. It tastes like a squid ball but inside, you find a surprise. Though it’s called a fishball, the filling tastes more like meat to me. I did enjoy it though with their broth. Apparently, fish balls are all the rage now there.