Fish Balls with Sweet-Sour Sauce (Fishball)

Name: Fish Balls with Sweet-Sour Sauce (Fishball)
Yield: 3
Cuisine: Philippines
Ingredients: Fish paste, store-bought or homemade from ground white fish — 500 g (1 lb 2 oz); Cornstarch — 2 tbsp; Salt — 1 tsp; Oil for deep frying; Vinegar, for spicy sauce — 120 ml (4 fl oz); Sugar, for sweet sauce — 2 tbsp; Soy sauce, for sweet sauce — 2 tbsp; Cornstarch, for sweet sauce — 1 tbsp; Chilli, chopped, for spicy sauce — 1; Bamboo skewers

The Quirky Foodster Team

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Servings

Ingredients

Fish paste, store-bought or homemade from ground white fish — 500 g (1 lb 2 oz)
Cornstarch — 2 tbsp
Salt — 1 tsp
Oil for deep frying
Vinegar, for spicy sauce — 120 ml (4 fl oz)
Sugar, for sweet sauce — 2 tbsp
Soy sauce, for sweet sauce — 2 tbsp
Cornstarch, for sweet sauce — 1 tbsp
Chilli, chopped, for spicy sauce — 1
Bamboo skewers

Method

Combine the fish paste with the cornstarch and salt, mixing well.
Shape into small balls.
Heat oil to 175°C (350°F) in a deep pan.
Fry the fish balls in batches for 4–5 minutes until golden and cooked through.
For the sweet sauce, combine soy sauce, sugar and a little water in a saucepan, whisk in the cornstarch slurry, and simmer until thickened.
For the spicy sauce, simply combine vinegar with chopped chilli and a pinch of salt.
Thread the fried fish balls onto skewers and serve with both dipping sauces.

Introduction: Deep-fried fish balls on a stick, dipped in sweet or spicy sauce, one of the Philippines' most iconic and beloved street snacks.

Cultural Background: Fishball is a ubiquitous sight outside Filipino schools and along busy streets, sold from carts with an array of dipping sauces, its simple, affordable, satisfying character making it a nostalgic favourite for generations.

Tips: Shape the fish balls uniformly for even cooking. Fry in small batches to keep the oil temperature steady.

Variations: Add squid balls or other fried snacks alongside for a mixed skewer platter, a common street food presentation. Adjust the chilli quantity in the spicy sauce to taste.

Storage: Refrigerate cooked fish balls in an airtight container for up to 1 day.

Reheating: Reheat in an oven at 190°C (375°F) for 8 minutes, or an air fryer for 5 minutes, to restore crispness.

FAQs:

Q: What is fishball made from?

A: A paste of ground white fish mixed with starch, shaped into balls and deep-fried, a common and affordable street snack.

Q: What sauces are traditionally offered with fishball?

A: A sweet, thickened soy sauce and a spicy vinegar sauce, letting customers choose or combine both.