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Homemade fish balls on sticks fried and dipped in special Manong's sauce.
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5 from 9 votes

Homemade Fishballs

Made from a well-seasoned fish batter (paste) and formed into yummy and springy balls, these homemade Fish Balls are easy to make and require only a few simple ingredients. Experience how different these are from those you usually buy on the streets.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer, Snack
Cuisine: Asian
Keyword: fish balls, fishball, fishball recipe, homemade fishball
Servings: 40 pieces
Calories: 30kcal
Author: Bebs

Ingredients

  • 500 grams fish fillet use while still cold or a bit frozen
  • 1 tablespoon onion powder
  • 1 teaspoon garlic
  • 2 teaspoon salt - more or less
  • 1 teaspoon sugar
  • 1 teaspoon white ground pepper
  • 1 tablespoon oil
  • ½ cup flour
  • ½ cup potato starch or tapioca or cornstarch
  • 1 teaspoon baking powder
  • 1 large egg white
  • ½ cup ice cold water
  • Oil for deep frying
US Customary - Metric

Instructions

  • Cut fish fillet into small pieces and place in a food processor or blender.
  • Add onion powder, garlic powder, salt, sugar, ground pepper, oil, flour, starch, baking powder and egg white.
  • Pulse for a couple of minutes gradually adding the ice water in between until it get a homogeneous texture. About 2-3 minutes depending on speed of processor. Transfer content to a bowl.
  • Prepare a large bowl of lukewarm water (40°C).
  • Shaping. Lightly grease one hand with oil. Then scoop a fistful of mixture. Create a small round opening with your thumb and index finger. Then gently squeeze the mixture to push it up and out through the opening to make a small ball. Using a spoon, scoop the ball and transfer it to the lukewarm water. Do this to the rest of the mixture.
  • Fill a large pot with enough water and bring it to a very gentle simmer. Scoop the balls using a strainer and transfer them in the hot water. Do not let the water into a rolling boil or it might break the fish balls. Cook for 20 minutes then remove the balls using a strainer and transfer them in a colander to drain excess water.
  • Let them cool down and store in ziplocks to freeze or you can fry them and serve with fish ball sauce.

Nutrition

Calories: 30kcal | Carbohydrates: 3g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 127mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg