Homemade Fish Balls

This street food staple gets a better-for-you, whip-it-at-home upgrade. Just fry, skewer, and dip!


July 2010 | By Len Santos
Homemade Fish Balls
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at a glance

Main Ingredient

Fish and Seafood

Type

Appetizers

Preparation Time

00:00:00


Date Published

July 2010

This street food staple gets a better-for-you, whip-it-at-home upgrade. Just fry, skewer, and dip!

 

400 to 500 grams fish fillet
      (any fish may be used;
       we used tilapia for this recipe)
1-inch piece ginger, peeled
4 cups diced potatoes
1 cup diced carrots
1 whole garlic, minced
1 egg, beaten
1 1/2 cups cornstarch
1/2 cup cassava flour
salt and pepper to taste
8 cups fish stock
oil for deep-frying

For the sauce
1 cup vinegar
1 cup Sprite or 7-Up
1 cup brown sugar
3 tablespoons soy sauce
2 tablespoons cornstarch
      dissolved in 3 tablespoons  water
chili flakes or
      chopped fresh bird's eye chili (optional)

 

1  Poach the fish fillet in salted water with the ginger.

Once cooked, flake the fish to make about 4 cups of flaked fish.

3  In a separate pot, boil potatoes and carrots until soft.

Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Purée until smooth.

5  Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.

6  Form into 1-inch balls. Simmer in fish stock until opaque. Drain.

To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook.)

Make the sauce: In a pan, mix together vinegar, soda, sugar, and soy sauce. Simmer until sugar is dissolved. Add the cornstarch mixture (increase the amount for a thicker consistency); boil to remove the starchy taste. For a spicy sauce, add chili. Serve with fish balls.

 



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