How to Make Authentic Filipino Fish balls at Home
Discover the mouth-watering taste of authentic Filipino fishballs with this easy-to-follow recipe. Made with ground fish meat and a blend of seasonings, these crispy snacks are perfect for a quick and satisfying treat. Learn how to make them at home and enjoy the flavors of the Philippines today!
Ingredients
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500 gr Fish FilletMackerel, Tilapia, or Herring
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2 tbsp Cornstarch
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2 tsp Yeast
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1 cup Spring OnionOptional
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2 tsp Magic Sarap
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0.5 cup Water
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3 cups FlourAll Purpose flour
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1 tsp Baking Powder
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1 tsp Black PepperGround pepper
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1 tsp Garlic Powder
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2 tsp Salt
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1 piece EggsLarge
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1 liter Cooking Oil
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Ingredients for Sauce
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1/4 cup Brown Sugar
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1 piece Red Onion
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2 pieces Chili PepperGreen and red
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1/2 cup Soy Sauce
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2 cloves GarlicMinced
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2 tbsp Cornstarch
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1/2 tsp Black Pepper
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2 tsp Flour
Directions
Filipino fish balls are a popular street food snack in the Philippines, consisting of small balls of ground fish meat that are deep-fried until golden brown and crispy on the outside. They are typically served on a skewer or in a paper cup with a sweet and tangy sauce for dipping.
Fish balls can be made from a variety of fish, such as mackerel, tilapia, or herring, and are typically mixed with flour or cornstarch, egg, and seasonings such as salt, pepper, and garlic. The mixture is then shaped into small balls and deep-fried until cooked through.
The sauce that accompanies fish balls is usually a combination of vinegar, soy sauce, brown sugar, and chopped onions and garlic. Some variations may also include chili peppers for a spicy kick.
Filipino fish balls are often sold by street vendors or in small food stalls in public markets and along busy streets. They are a popular snack among Filipinos of all ages and are typically enjoyed as a quick and affordable treat.
Recently, fish balls have also become a popular ingredient in Filipino cuisine and can be used in a variety of dishes such as noodle soups, stir-fries, and stews.
The exact origins of Filipino fish balls are unclear, but they are believed to have been influenced by Chinese cuisine, which has a long history of using ground meat to make dumplings and other snacks.
Fish balls have been popular street food in the Philippines since the mid-20th century and were often sold by vendors who pushed wooden carts or bicycles through the streets. They became a staple snack food in the country due to their affordability, portability, and easy preparation.
Over time, fish balls evolved to include a wider variety of fish and seasonings, and different regions of the Philippines developed their own unique versions of the snack. In some areas, for example, fish balls are served with a spicy vinegar dipping sauce, while in others, a sweet and sour sauce is more common.
Today, fish balls remain a beloved snack food in the Philippines, and can be found in countless street food stalls, restaurants, and homes across the country. They are often eaten as a quick snack or as part of a larger meal and have become an iconic part of Filipino cuisine.
Prepare ingredients needed for the fish balls recipe
Cut the fish in small blocks and grind the fish.
In a mixing bowl, combine the ground fish meat with all the other ingredients except the cooking oil. Mix well until the ingredients are fully incorporated.
Take a small amount of the mixture and shape it into a ball about 1-2 inches in diameter. Scoop the mixture with a spoon and set aside. Repeat this procedure with the remaining mixture.
Place the fish balls into a pan of boiling water and cook for about 20 minutes. Don't put too many inside the pan and make sure it won't stick to the pan while cooking by mixing it with a spoon every now and then.
When done you can take a certain amount of fish balls that you want to cook and freeze the others for later use.
Heat enough vegetable oil in a deep pan or wok to fully submerge the fish balls. Once the oil is hot, carefully add the fish balls and fry them until golden brown, turning them occasionally to ensure even cooking. Remove from the oil and drain on a paper towel.
Preparing the Sauce for the Fish balls
To make the sauce, combine the soy sauce, brown sugar, chopped onion, minced garlic, chili peppers, corn starch and flour in a small saucepan. Bring to a boil, then reduce the heat and simmer for a few minutes until the sauce thickens slightly.
Serve the fish balls hot with the dipping sauce on the side. You may also add sweet chili sauce.
Recipe Reviews
Ingredients
| 500 gr Fish Fillet | |
| 2 tbsp Cornstarch | |
| 2 tsp Yeast | |
| 1 cup Spring Onion | |
| 2 tsp Magic Sarap | |
| 0.5 cup Water | |
| 3 cups Flour | |
| 1 tsp Baking Powder | |
| 1 tsp Black Pepper | |
| 1 tsp Garlic Powder | |
| 2 tsp Salt | |
| 1 piece Eggs | |
| 1 liter Cooking Oil | |
Ingredients for Sauce |
|
| 1/4 cup Brown Sugar | |
| 1 piece Red Onion | |
| 2 pieces Chili Pepper | |
| 1/2 cup Soy Sauce | |
| 2 cloves Garlic | |
| 2 tbsp Cornstarch | |
| 1/2 tsp Black Pepper | |
| 2 tsp Flour | |
