Make Your Own Fish Ball + Sawsawan at Home. We Have a Recipe!

Craving for those delicious street food flavors but lazy to change out of your pambahay?

Too lazy to head outside for a quick merienda? Blitz everything in a food processor, shape into balls, deep-fry, then skewer! Plus, what’s better than hot, freshly-fried fish balls? We included a fish ball sauce recipe, too. Feel free to adjust it to your liking: add more sugar if you want it on the sweet side, or add more chili to make a sweet-and-spicy sawsawan or dipping sauce. Even the kids will love this dish!

Homemade Fish Balls Recipe

Serves 10

Ready In 40 minutes

500 grams fish, (use fillets), (any fish may be used; we used tilapia for this recipe)

1-inch piece ginger, peeled

4 cups potatoes, diced

1 cup carrot, diced

1 whole garlic, minced

1 egg, beaten

1 1/2 cups cornstarch

1/2 cup cassava flour

Salt, to taste

8 cups fish stock

Oil, for deep-frying

1 cup vinegar

1 cup clear soda

1 cup brown sugar

3 tablespoons soy sauce

2 tablespoons cornstarch, dissolved in 3 tablespoons water

Chili flakes, optional


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

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

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

4 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.

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

8 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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