homemade fish balls

Homemade Fish Balls are a fun and tasty treat. Delicious as streetfood with sweet and spicy sauces or added to soups and noodle stir-fries.

Homemade Fish Balls with Spicy Fish Ball Sauce

fish flesh

cornstarch

salt

sugar

water

canola oil

soy sauce

garlic,

shallots,

Thai chili peppers,

brown sugar

flour

pepper

In a food processor, grind the flesh into a thick paste. Alternatively, pound the fish flesh with the back of a knife until it turns to a thick paste.

In a bowl, combine the fish paste, salt, sugar, cornstarch, and water.

Using hands, stir the mixture until well combined and then shape into a big ball. Lift from the bowl and then slap back into the bowl. Repeat for about 10 to 15 minutes or until the fish paste is smooth and shiny and begins to pull away from the side of the bowl.

Alternatively, transfer the fish paste into the bowl of a stand mixer and using the paddle attachment, beat for about 10 to 15 minutes or until it begins to pull away from the side of the bowl.

Using a tablespoon, portion the fish paste and shape into balls by rolling between the palm of hands.

In a pot over medium heat, bring about 4 quarts of water to a boil. Gently drop fish balls into boiling water and cook for about 1 to 2 minutes or until they begin to float on top.

Using a slotted spoon, remove from the fish balls from water and allow to cool.

In a wide pan, heat about 2 inches of oil. Add fish balls and cook, stirring occasionally, until golden and puffed. Remove from heat and drain on paper towels.

Serve with the sweet and spicy fish ball sauce.

In a saucepot, combine water, soy sauce, garlic, shallots, chili pepper, brown sugar, flour, cornstarch, salt, and pepper. Stir well until well blended and smooth.

Bring to a boil, stirring regularly, for about 3 to 5 minute or until thickened. The sauce will thicken more as it cools.

For the Sweet and Spicy Fish Ball Sauce

https://www.youtube.com/watch?v=zuJKhwDIAY0

Homemade Fish Balls are as fun to make as they are to eat! Soft and bouncy, they’re popular as street food but just as good in soups or stir-fries.
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How to Make Homemade Fish Balls with Sweet and Spicy Manong Sauce

✅Ingredients

1 pound fish flesh
2 tablespoons cornstarch
2 teaspoons salt
1 teaspoon sugar
1/4 cup cold water
canola oil

For the Sweet and Spicy Fish Ball Sauce
2 cups water
1/3 cup soy sauce
1 head garlic, peeled and minced
3 shallots, peeled and finely chopped
4 Thai chili peppers, stemmed and chopped
1 cup brown sugar
1 tablespoon flour
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon pepper

✅Instructions

In a food processor, grind the flesh into a thick paste. Alternatively, pound the fish flesh with the back of a knife until it turns to a thick paste.

In a bowl, combine the fish paste, salt, sugar, cornstarch, and water.

Using hands, stir the mixture until well combined and then shape into a big ball. Lift from the bowl and then slap back into the bowl. Repeat for about 10 to 15 minutes or until the fish paste is smooth and shiny and begins to pull away from the side of the bowl.

Alternatively, transfer the fish paste into the bowl of a stand mixer and using the paddle attachment, beat for about 10 to 15 minutes or until it begins to pull away from the side of the bowl.

Using a tablespoon, portion the fish paste and shape into balls by rolling between the palm of hands.

In a pot over medium heat, bring about 4 quarts of water to a boil. Gently drop fish balls into boiling water and cook for about 1 to 2 minutes or until they begin to float on top.

Using a slotted spoon, remove from the fish balls from water and allow to cool.

In a wide pan, heat about 2 inches of oil. Add fish balls and cook, stirring occasionally, until golden and puffed. Remove from heat and drain on paper towels.

Serve with the sweet and spicy fish ball sauce.

For the Sweet and Spicy Fish Ball Sauce
In a saucepot, combine water, soy sauce, garlic, shallots, chili pepper, brown sugar, flour, cornstarch, salt, and pepper. Stir well until well blended and smooth.

Bring to a boil, stirring regularly, for about 3 to 5 minutes or until thickened. The sauce will thicken more as it cools.

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