Fish ball is a popular Filipino street food and my Philippines vacation is not complete without going to Molo Plaza, Iloilo City to enjoy the best Fish balls and spicy sauce in town while enjoying the view of the famous Molo Church.
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.