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
- 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.