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Homemade Fish Balls With Sweet-Spicy Sauce

1 month ago

These homemade fish balls taste are the real deal!

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Homemade Fish Balls

2 (400g) Medium-size cream dory fish fillet

1 ½ Tbsps Chopped garlic

4 Tbsps Chopped onions

1 ½ cups Cornstarch

½ cup Flour

1 Tbsp Baking powder

½ cup Water

1 Tbsp Iodized salt

1 Tbsp Sugar

  1. Thaw fish completely and pat dry with paper towels. Cut fish into 1-inch strips.
  2. Transfer fish to a food processor. Add garlic and onions.
  3. Add cornstarch, flour, and baking powder. Pulse for 20-30 seconds.
  4. In a bowl, combine water with salt and sugar then stir.
  5. Pour liquid into the fish mixture and process until a smooth, sticky paste forms. Stop and scrape the sides from time to time.
  6. Continue to process for about 30 seconds each time, for about five times in total. This emulsion ensures that the balls will have a bouncy texture. Refrigerate mixture for at least two hours.
  7. Prepare a bowl with hot water. Form fish paste into balls by taking about ⅓ cup of mixture in one hand. Close your fist and squeeze until the paste comes out of the opening, then “cut” the ball with a spoon.
  8. Drop the ball into the hot water and leave to firm up, for about 15 minutes. Balls will not be perfectly round, but you may roll and smoothen out the edges at this stage. Continue until all of the paste is used up.
  9. Boil water in a large sauce pot. Drop fish balls into the water and simmer for 5-6 minutes until they float up. Scoop up boiled fish balls and allow to air dry.

 

Fish Ball Sweet Sauce

4 cups Water

2 Tbsps Cornstarch

2 Tbsps Flour

¾ cup Dark brown sugar

¼ cup Soy sauce

1 tsp Salt

1 Small red onion, minced

2 cloves Garlic, minced

1 Bird’s eye chili (siling labuyo), minced (optional)

  1. In a medium saucepan, combine water, cornstarch, flour, brown sugar, soy sauce and salt. Stir until sugar and salt are dissolved.
  2. Place saucepan over medium heat and bring mixture to a boil, while stirring occasionally.
  3. As soon as mixture starts to thicken, add onion, garlic and siling labuyo, if using. Allow to simmer for another 10-15 minutes until sauce is thick. Taste and correct seasoning with more salt, sugar, soy sauce, onions or chopped chilies.
  4. Pour the sauce in a tall glass jar and serve with fried fish balls on a stick.
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