🍡 Fish Balls / Squid Balls

Side Dish · Main ingredient: Fish Fillet · ⏱ 6 min · Serves 5 · ~₱200 · Best for: Snack

Ingredients

• 400 g 400g fish fillet (cream dory or tanigue), minced or ground (or squid meat, minced, for squid balls)
• 0.5 cup 1/2 cup cornstarch
• 0.25 cup 1/4 cup all-purpose flour
• 1 pc 1 egg white
• 3 tbsp 3 tbsp minced spring onions
• 2 clove 2 cloves garlic, minced
• 3 pinch 1 tsp salt
• 0.5 tsp 1/2 tsp ground black pepper
• 3 cup 3 cups cooking oil, for deep-frying
• 0.5 cup 1/2 cup brown sugar
• 0.25 cup 1/4 cup soy sauce
• 0.25 cup 1/4 cup vinegar
• 2 tbsp 2 tbsp cornstarch dissolved in water
• 1 tsp 1 tsp chili flakes (optional)

Instructions

1. In a food processor or by hand, combine the minced fish (or squid) with cornstarch, flour, egg white, spring onions, garlic, salt, and pepper.
2. Gradually add the ice-cold water while mixing until the mixture becomes a smooth, slightly sticky paste.
3. Wet your hands and shape the mixture into small, uniform balls, about 1 inch in diameter.
4. Heat oil in a deep pan to 325°F (165°C) and fry the balls in batches, stirring gently, until they float and turn light golden and firm, about 5-6 minutes; drain on paper towels.
5. To make the sauce, combine brown sugar, soy sauce, vinegar, chili flakes, and water in a small saucepan and bring to a simmer.
6. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and turns glossy; remove from heat.
7. Skewer the fried fish balls or squid balls on sticks if desired.
8. Serve hot with the sweet-spicy sauce for dipping, along with a small bowl of spiced vinegar as an alternative dip.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.