Homemade Fish Balls with Spicy Fish Ball Sauce

homemade fish Balls are as much fun to create as they are to consume! They’re soft and bouncy and are well-known as street food that comes with a spicy fish ball sauce but is equally tasty in stir-fries or soups.

Homemade Fish Balls with Spicy Fish Ball Sauce
Homemade Fish Balls with Spicy Fish Ball Sauce

Fish balls are popular eating on the streets of the Philippines and are so deeply ingrained into popular culture. each Filipino will have, at least a “fishball” childhood memory growing to be a teenager.

They are usually sold on wooden carts that are mobile and driven by street vendors that roam all over town. The balls are cooked in hot oil to be they become puffy and golden. They are then skewered with wooden sticks and drizzled with various sauces that range from sweet to spicy, sweet and sweet.

In order to keep up with the cost of production that is rising and keep the cost low the soft, fleshy fish balls I fondly remember in my youth are just discs that are filled with air. They’re made up of main expanders of starch, and they don’t even contain the meat of fish.

They’re surprisingly easy to make at home. you’ll have plenty to keep in the freezer for any time you want to eat!

 

Although they’re great as an ingredient in soups and stir-fries made with noodles but the best way to relish these balls of seafood according to me is to deep fry them and then bake them in golden. There’s something wonderful about rolling your own homemade fish concoction into small rounds and watching them expand in hot oil that makes this home-cooked recipe so enjoyable.

If you want to experience street food at home Skewer them with bamboo sticks before dipping them into the sauces of your choice. There’s something special about the generous coating of this sweet, sticky and hot golden liquid that make this favourite treat even more delicious!

 

Manong’s Spicy Fish Ball Sauce

The Manong’s special sauce maybe tripled or doubled. It can be used as a dip sauce for Kwek-Kwek, kikiam or Squidballs.

  • 2 cups of water
  • 1/3 cup soy sauce
  • 1 head of garlic chopped, peeled, and peeled
  • 3 shallots peeled, then finely chopped
  • 4. Thai chilli peppers that are stemmed and finely chopped
  • 1 cup brown sugar 1 cup brown
  • 1 tablespoon of flour
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon of pepper

In a saucepot, mix water and soy sauce with garlic, shallots and the chilli powder, brown sugar cornstarch, flour, salt and pepper. Stir until well mixed and smooth.
Bring the sauce to a boil while stirring frequently, for three to five minutes, or till the sauce is thickened. The sauce will become thicker when it cools.

 

Helpful Cooking Tips

  • The recipe calls for pollock, however, any other fleshy species like mackerel or round scad or tilapia can work well. Be aware that the quality of the final product is contingent on the freshest fish available.
  • The recipe requires 1 pound of flesh from fish which is 1 1/2-2 pounds of whole fish, including heads and bone. Make use of your food processor in order to mill to a smooth paste. You can also use the handle of a knife to crush the flesh until it is of the desired consistency.
  • The secret to the soft springy texture is to slap and pound the mixture repeatedly until it changes from grainy and sticky to smooth and shiny. Take the fish paste out of the bowl, then put on it in the bowl until it’s shiny and smooth, and begins to pull away off the side of the bowl. This should take around 100 times.
  • Alternately, place the fish paste in an electric mixer. With the paddle attachment mix paste for approximately 10 – 11 mins or till it starts to separate from the bowl.
  • The traditional method for creating the fishball involves squeezing the paste between the crook of your index and thumb, then employing A spoon for scooping them into a pot of simmering water to cook. The simplest method is to divide the fish paste into tablespoons and then roll them into balls using the palms of your hands.
  • In the final step make sure to bring pot water to a boil, then drop the fish balls gently into the boiling water for approximately one to two minutes until they are floating up to the top. Utilizing a spoon with a slot to remove them from the water and place them in one layer on an oven sheet to cool. Then, you can transfer them into resealable bags to store them for later use, or immediately use in soups, or other recipes you love.
  • This recipe can be used to make any seafood balls you prefer. You can substitute shrimp, squid, or crab meat to make different flavours.

 

 

Homemade Fish Balls made with Spicy Sauce for Fish Ball Sauce

Homemade Fish Balls are a fun and tasty treat. Delicious as street food with sweet and spicy sauces or added to soups and noodle stir-fries.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 35 mins
Author: Dramacool.live
Course: Appetizer

Ingredients

For the Fish Balls

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

For the Sweet and Spicy Fish Ball Sauce

  • 2 cups of water
  • 1/3 cup soy sauce
  • 1 head of garlic chopped, peeled, and peeled
  • 3 shallots peeled, then finely chopped
  • 4. Thai chilli peppers cut and stemmed
  • 1 cup brown sugar 1 cup brown
  • 1 tablespoon of flour
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon of black pepper

Instructions

  • In the food processor, you can grind the flesh to a fine paste. Or, you can pound the flesh using the edge of an axe until it transforms into a fine paste.
  • A bowl is used to mix the paste of fish as well as sugar, salt cornstarch, water, and sugar.
  • Utilizing your hands, stir the mixture until it is well mixed and then form into a large ball. Take it out of the bowl, then put it back into the bowl. Repeat the process for 10 – 15 mins or so or until a paste is shiny and smooth and starts to slide away from the sides and bottom.
  • Or, you can transfer the fish paste to the bowl of a stand mixer and, employ the paddle attachment mix for 10 to 15 mins or so until the paste begins to fall away from the edge of the bowl.
  • With a tablespoon, divide the fish paste, then shape it into balls by rolling it between the palms of hands.
  • In a saucepan set over medium heat, bring 4 cups of water to the point of boiling. Drop the fish balls gently into boiling water, and cook for one to two minutes until the fish begin floating over the top.
  • Utilizing a spoon with a slotted handle take the water from the fish ball and allow them to cool.
  • In a large pan that is heated, add approximately two inches of oil. Add the fish balls to cook and stir often until golden and puffy. Remove from the stove and place on paper towels to drain.
  • Serve it with a sweet and spicy sauce for fish balls.

For the Sweet and Spicy Fish Ball Sauce

  • In a saucepot, mix water and soy sauce with garlic, shallots and chili powder, brown sugar cornstarch, flour and pepper. Mix well until it is well-mixed and smooth.
  • Bring to a simmer with a constant stirring for 3 to 5 minutes or until it becomes thick. The sauce will become thicker when it cools.

Notes

The nutritional information is calculated as three fish balls per serving with no sauce.

Nutrition Information

Calories: 112kcal, Carbohydrates: 5g, Protein: 20g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 49mg, Sodium: 1225mg, Potassium: 468mg, Sugar: 1g, Vitamin A: 45IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg“This website offers approximate nutrition information to aid in your decision-making and as a courtesy. The nutrition data is collected primarily through data from the USDA Food Composition Database, when available, or other calculators online.”

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