📝 About This Recipe
Transport your taste buds to the bustling night markets of Southeast Asia with these bouncy, golden-brown fish balls. Crafted from fresh white fish and aromatic spices, these savory morsels offer a perfect snap with every bite and a light, airy interior. This recipe captures the nostalgic essence of authentic street food, paired with a signature thick, sticky sauce that balances heat, sweetness, and tang.
🥗 Ingredients
Fish Ball Base
- 500 grams White Fish Fillet (Chilled; use Spanish Mackerel, Tilapia, or Cod)
- 1/2 cup Ice Cubes (Crushed, to keep the protein cold)
- 1 Egg White (Large, chilled)
- 4 tablespoons Cornstarch (For the signature 'bouncy' texture)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon White Pepper (Finely ground)
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon Sugar
The Signature Sauce
- 2 cups Water
- 3 tablespoons Soy Sauce (Regular or dark for color)
- 1/2 cup Brown Sugar (Packed)
- 2 tablespoons Cane Vinegar (Or apple cider vinegar)
- 3 cloves Garlic (Minced very finely)
- 2 pieces Small Red Chili (Bird's eye chili, chopped)
- 1 tablespoon Flour (Mixed with 2 tbsp water for slurry)
- 1 tablespoon Cornstarch (Mixed with 2 tbsp water for slurry)
Frying and Garnish
- 3 cups Vegetable Oil (For deep frying)
- 1 stalk Green Onions (Sliced thinly for garnish)
👨🍳 Instructions
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1
Ensure your fish fillets are very cold. Cut the fish into small cubes and place them in a food processor.
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2
Pulse the fish with the salt for 1 minute until it forms a coarse paste. The salt helps break down the proteins to create a 'bouncy' texture.
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3
Add the ice cubes, egg white, garlic powder, white pepper, and sugar. Process on high speed for 2-3 minutes until the mixture is smooth and resembles a thick, pale paste.
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4
Slowly incorporate the cornstarch while the processor is running until fully blended. The paste should be tacky and hold its shape.
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5
Transfer the fish paste to a bowl. Wet your hands with cold water and scoop a small amount of paste, squeezing it through your thumb and index finger to form a ball. Use a wet spoon to scoop the ball off your hand.
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6
Bring a large pot of water to a gentle simmer (not a rolling boil). Drop the balls into the water and poach for 5-8 minutes. They will float to the surface when cooked through.
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7
Remove the poached balls with a slotted spoon and immediately plunge them into an ice bath to stop the cooking and lock in the texture. Drain and pat dry.
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8
Prepare the sauce: In a small saucepan, combine water, soy sauce, brown sugar, vinegar, minced garlic, and chilies. Bring to a boil.
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9
Whisk the flour and cornstarch slurries into the sauce. Simmer for 3-5 minutes on low heat until the sauce thickens to a syrupy consistency. Set aside.
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10
Heat the vegetable oil in a deep pan or wok to 350°F (175°C).
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11
Deep-fry the poached fish balls in batches for 2-3 minutes until they expand slightly and turn a beautiful golden brown.
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12
Drain the fried fish balls on paper towels. Skewer them on bamboo sticks for the ultimate street food experience.
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13
Drizzle generously with the warm sauce and garnish with fresh green onions before serving.
💡 Chef's Tips
Keeping the fish paste ice-cold throughout the blending process is the secret to achieving a professional 'springy' texture. If the paste is too soft to handle, refrigerate it for 30 minutes before shaping the balls. For a smoother finish, you can pass the fish paste through a fine-mesh sieve, though the food processor method is usually sufficient for street-style results. Do not skip the poaching step; frying raw paste directly can lead to uneven cooking and a greasy exterior. Adjust the number of chilies in the sauce to your heat preference—the sauce should be a balance of sweet, salty, and spicy.
🍽️ Serving Suggestions
Serve on long bamboo skewers with 4-5 balls per stick for an authentic street feel. Pair with a cold glass of calamansi juice or sweetened iced tea to cut through the richness. Offer a side of pickled papaya (Atchara) to provide a refreshing, acidic crunch. Provide extra dipping bowls of the spicy sauce and a secondary bowl of spiced vinegar for those who like it extra tangy. Serve alongside other street favorites like fried squid balls or kikiam for a full platter.