The Best FISH BALLS Recipe FILIPINO STYLE | Easy Fish balls With Sauce Recipe

Enjoy the best fish balls in Filipino style for your afternoon snacks! Filipino style fish balls is a popular street food in the Philippines. It is made of a combination of shredded fish and spiced flour mixture. These are deep-fried in hot oil and stacked on a stick. These fish balls taste more delicious when dipped into a sweet chili sauce.

Ingredients:

For the fish balls:

• 1 big mackerel fish (washed and fillet)
• 3 cups water

• 1 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1 tbsp baking powder
• 3 tbsp sugar
• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 2 tbsp spring onion (chopped)
• 6 tbsp water
• 1 egg (beaten)
• 1 tsp white pepper powder (or black pepper powder)

• oil (for deep-frying)

For the sauce:

• 1 tbsp butter
• 1 small onion (chopped)
• 4 cloves garlic (chopped)
• 1 cup water
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 4 tbsp brown sugar
• 1 1/2 tbsp cornstarch + 1 tbsp water
• 2 bird’s eye chili (chopped, optional)

Instructions:

For the fish balls:

Set a pan over medium heat.
Add three cups of water and bring to a boil.
Add mackerel fish fillet into the pan with boiling water.
Let it cook until tender.
Once tender, remove from the pan and transfer to a chopping board.
Remove the skin and bones from the boiled mackerel fish fillet.
Place in a bowl and shred the fish using a fork.
Set aside.

In another bowl, add 1 cup of cornstarch, 1/2 cup of all-purpose flour, 1 tsp of salt, 1 tbsp of baking powder, and 3 tbsp of sugar.
Mix until well combined.
Add half of the shredded fish into the bowl.
Add chopped onion, minced garlic, chopped spring onion, chopped spring onion, and 6 tbsp of water.
Mix until well combined.
Add one beaten egg.
Season with 1 tsp white pepper powder.
Mix well.
Cover the bowl with cling film.
Let it cool in the fridge overnight.

Once the mixture sets, remove it from the fridge.
Scoop from the mixture and make fish balls.
Set a pan over medium-low flame and heat some oil.
Deep-fry fish balls for 5-6 minutes or until slightly golden.
Remove from the pan and transfer to a plate.
Put 3-4 fish balls on a stick.
Set aside.

For the sauce:

Set a saucepan over medium heat.
Melt 1 tbsp of butter.
Saute chopped onions and garlic until onions are soft.
Pour 1 cup of water, 2 tbsp soy sauce, 1 tbsp vinegar, and 4 tbsp brown sugar.
Mix well.
You can opt to add chopped bird’s eye chili.
Add a mixture of 1 1/2 tbsp of cornstarch and 1 tbsp of water.
Stir the mixture until thick.
Once it thickens, switch off the heat and transfer it to a mason jar or any container.

Dip the fish ball sticks into the jar of sauce.
Enjoy!

Images – https://www.youtube.com/watch?v=b14cvT1opXs