📝 About This Recipe
Transport your taste buds to the bustling streets of Manila with this quintessential Filipino snack. These golden, airy fish balls are deep-fried until perfectly crisp and served with a thick, glossy sauce that balances heat, sweetness, and a hint of savory soy. It is the ultimate 'pulutan' or appetizer that captures the nostalgic essence of Filipino street food culture in every bite.
🥗 Ingredients
The Fish Balls
- 500 grams Frozen Filipino-style Fish Balls (thawed completely and patted dry)
- 3 cups Vegetable Oil (for deep frying; use a neutral oil like canola or palm)
The Signature Sauce Base
- 2 cups Water
- 1/2 cup Brown Sugar (packed; adjust for desired sweetness)
- 2 tablespoons Soy Sauce (Filipino brand preferred for authentic color)
- 1 tablespoon All-purpose Flour (for thickening)
- 1 tablespoon Cornstarch (for a glossy finish)
Aromatics and Spice
- 3 cloves Garlic (very finely minced)
- 1/4 piece Red Onion (finely minced)
- 2-4 pieces Siling Labuyo or Thai Bird's Eye Chilies (chopped; keep seeds for extra heat)
- 1/4 teaspoon Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
In a medium saucepan, combine the water, brown sugar, soy sauce, flour, and cornstarch while the liquid is still cold.
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2
Whisk the mixture thoroughly until the flour and cornstarch are completely dissolved and no lumps remain.
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3
Place the saucepan over medium heat. Add the minced garlic, onions, and chopped chilies into the mixture.
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4
Bring the sauce to a gentle simmer, stirring constantly with a whisk or wooden spoon to prevent the bottom from scorching.
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5
Continue cooking for 5-7 minutes until the sauce thickens to a syrupy consistency and becomes translucent/glossy. Season with salt and pepper.
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6
Remove the sauce from heat and set aside. Note that it will thicken further as it cools.
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7
In a deep frying pan or wok, heat the 3 cups of vegetable oil to 350°F (175°C).
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8
Carefully add the fish balls to the hot oil in batches to avoid overcrowding the pan.
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9
Fry the fish balls for 3-5 minutes. They will initially sink, then expand and float to the surface as they cook.
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10
Use a slotted spoon to keep the fish balls moving so they brown evenly on all sides.
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11
Once they are golden brown and have puffed up significantly, remove them from the oil.
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12
Drain the fried fish balls on a wire rack or a plate lined with paper towels to remove excess oil.
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13
Skewer the warm fish balls onto bamboo sticks for the authentic street food experience.
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14
Dip the skewers generously into the warm sweet and spicy sauce or pour the sauce into individual dipping cups.
💡 Chef's Tips
Always pat the fish balls dry before frying to prevent oil splattering. For a smoother sauce, you can strain out the aromatics, though keeping them in provides a more authentic 'street' texture. If the sauce becomes too thick, simply whisk in a tablespoon of warm water at a time until the desired consistency is reached. To achieve the classic 'flat' look of street fish balls after they cool, don't overcook them; they naturally deflate slightly once removed from heat. Adjust the number of chilies based on your spice tolerance—the seeds are where the real heat lives!
🍽️ Serving Suggestions
Serve hot on bamboo skewers for a nostalgic 'tusok-tusok' (pierce-pierce) experience. Pair with an ice-cold San Miguel Pale Pilsen or Red Horse beer for the perfect pulutan combo. Serve alongside other street favorites like squid balls, kikiam, or kwek-kwek. Provide a side of spiced vinegar (vinegar with garlic, onions, and salt) to cut through the sweetness of the sauce. Enjoy as a mid-afternoon snack with a glass of cold calamansi juice or sago't gulaman.