The name says it all. Traditionally a Filipino street food, Fish balls are popular because they are cheap, portable and yummy. Usually presented on a bamboo skewer, they can also be served as take-out in a plastic bowl or served at home on your finest China. Filipino stands have their own unique dipping sauce to complement the taste of fish balls. You can make your own sweet, savory, sweet and sour or vinegar dipping sauce.
- 1 cup all-purpose flour
- 1 kg galunggong fish (round scad fish) – or any white fish fillet
- 3/4 cup grated carrots
- 3/4 cup grated potatoes
- 1/2 cup soy sauce
- 2 eggs
- 1 teaspoon pepper
- 1 teaspoon salt to taste
- Oil for frying
Blend the dry ingredients in a mixing bowl.
Add the filleted fish meat, as well as the potatoes and carrots to the dry ingredients until well combined.
Pour in the soy sauce while stirring the mixture at the same time to ensure the soy sauce is equally distributed.
Whisk the eggs and add them to the mixture.
Eggs help to bind the ingredients to each other.
To form it into balls, scoop a tablespoon of the mixture – you may use your hands to roll it into balls or use two tablespoons to form them Grease or flour your hands so the mixture doesn’t stick to your hands.
Heat the frying pan.
Pour enough oil into the pan to cover the fish balls and wait until the oil is boiling.
Deep-fry the fish balls for 3-5 minutes or until they have turned golden brown.To ensure uniform color, only fry a few at a time. This will also keep the oil hot.
Serve with your favorite dipping sauce
- It is better if you use your hands to mix and form it into balls.
- Make sure the flour is in correct proportion to the fish meat. If you put in too much flour, it will turn out tough.
- Dip a chopstick, or the handle of a wooden spoon into the oil, when the oil bubbles fast around the handle it means that the oil is hot enough to fry. Each time you add another batch of the fish balls check to make sure the oil is hot enough