This is my first time making this and it turned out pretty good. I made a batch so I can save some for later when I make Chop Suey or even Pancit Bihon. I just need to practice on making a perfect ball shape next time.
- 1 lb. boneless fish meat (any white fish will do)
- 2 tablespoon cornstarch
- 2 tablespoon flour
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon sesame oil (optional)
- 1 cup cooking oil for frying
- Grind fish till it turns into a thick paste.
- Using a bowl combine flour, cornstarch, salt, sugar, sesame oil, water and fish paste. Stir the mixture until well combined. Refrigerate for an hour.
- Scoop a teaspoon full and roll into small balls.
- Drop balls into boiling water. Once the balls starts to float then it is cooked. Remove and drain.
- Heat cooking oil and fry till it turns golden brown. Remove and drain excess cooking oil.
- Serve hot with sweet and spicy fish ball sauce. See sauce recipe below.
Tip: Coat palm of your hand with flour so the mixture won't stick.
Sweet and Spicy Sauce Ingredients
- 4 cloves garlic, minced
- 1 small onion, chopped
- 2 thai chili or jalopeno, chopped
- 2-3 teaspoon sugar
- 1 tablespoon soy sauce
- 2 tablespoon vinegar
- salt and ground pepper to taste
- 1 teaspoon cornstarch diluted in 3 tablespoon water
- 2 cups water
- Using a saucepan combine water, soy sauce, vinegar, garlic, onion, chili pepper, sugar, salt and ground pepper. Mix well and bring to a boil in medium low heat.
- Once it starts boiling reduce heat to low and simmer for few minutes.
- Add diluted cornstarch. Simmer in low heat for few minutes while continuously stirring. Remove from heat and serve warm.