The popular street food staple, fish balls, gets a better-for-you, whip-it-at-home upgrade. Any fish may be used but for this recipe, we used tilapia. The sauce is great, too! It can easily be tweaked to make it more sweet or spicy. Yum!
Homemade Fish Balls Recipe
Prep time 20 minutes
Cooking time 20 minutes
Serves 8-10
4-5 cups water
500 grams fish, (use fillets), (any fish may be used; we used tilapia for this recipe)
1-inch piece ginger, peeled and sliced
salt, to season
1 cup carrot, diced
4 cups potatoes, diced
1 whole garlic, chopped
1 egg, beaten
2-3 cups all-purpose flour
1 1/2 cups cornstarch
salt, to taste
pepper, to taste
8 cups fish stock
oil, for deep-frying
For the sauce:
2 tablespoons oil
1 red onion, thinly sliced
3 tablespoons soy sauce
4 tablespoons cornstarch, dissolved in 3 tablespoons water
1 cup vinegar
1/2 cup water
1 cup brown sugar
1
Poach the fish fillet in salted water with the ginger.
2
In a separate pot, boil potatoes and carrots until soft.
3
Place the fish, potatoes, carrots, garlic, and egg in a food processor. Purée until smooth.
4
Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.
5
Form into 1-inch balls. Simmer in fish stock until opaque. Drain.
6
To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook.)
7
Make the sauce: In a pan, saute onions and mix together soy sauce, cornstarch, vinegar, wayer, and sugar. Simmer until sugar is dissolved. For a spicy sauce, add chili. Serve with fish balls.
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