Homemade Fish Balls

Try this fish balls recipe! The street food staple gets a better-for-you, whip-it-at-home upgrade. Just fry, skewer, and dip!

Prep Time: 20 mins

Cooking Time: 20 mins

Ready In: 40 mins

Yield: 10


  • 500 grams fish, (use fillets), (any fish may be used; we used tilapia for this recipe)
  • 1-inch piece ginger, peeled
  • 4 cups potatoes, diced
  • 1 cup carrot, diced
  • 1 whole garlic, minced
  • 1 egg, beaten
  • 1 1/2 cups cornstarch
  • 1/2 cup cassava flour
  • salt, to taste
  • 8 cups fish stock
  • oil, for deep-frying
  • 1 cup vinegar
  • 1 cup clear soda
  • 1 cup brown sugar
  • 3 tablespoons soy sauce
  • 2 tablespoons cornstarch, dissolved in 3 tablespoons water
  • chili flakes, Optional


Poach the fish fillet in salted water with the ginger.

Once cooked, flake the fish to make about 4 cups of flaked fish.

In a separate pot, boil potatoes and carrots until soft.

Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Purée until smooth.

Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.

Form into 1-inch balls. Simmer in fish stock until opaque. Drain.

To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook.)

Make the sauce: In a pan, mix together vinegar, soda, sugar, and soy sauce. Simmer until sugar is dissolved. Add the cornstarch mixture (increase the amount for a thicker consistency); boil to remove the starchy taste. For a spicy sauce, add chili. Serve with fish balls.


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