Homemade Fish Balls Recipe

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

July 2010 | By
Homemade Fish Balls Recipe
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at a glance Main Ingredient

Fish and Seafood



Preparation Time


Date Published

July 2010

This street food staple gets a better-for-you, whip-it-at-home upgrade. Just fry, skewer, and dip! Make and share this classic and delicious homemade fish balls recipe in eight easy steps! Best served with sweet and spicy sauce. 


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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