WATCH: How to Make Homemade Fish Balls
Fry, skewer, and dip!
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
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
Poach the fish fillet in salted water with the ginger.
In a separate pot, boil potatoes and carrots until soft.
Place the fish, potatoes, carrots, garlic, and egg in a food processor. Pur√©e until smooth.
Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.
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, 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.