Homemade Fish Balls with Sauce

Fishballs are small oil fried balls made with the steamed fish meat, grated carrots, spring onions, chopped onions, chopped garlic, mixed well in a large bowl with seasoning like pepper and salt.It is normally served with thick spicy and sweet sauce known as fish ball sauce. Fishball is a Scrumptious and popular street food in Philippines and you can see street fishball vendors in almost every block in the neighbour hood.This snack is an Asian cuisine which originated from China. Follow our video to make home made fishballs, that shows how to make fish balls and fishball sauce.
#fishballs #fishballrecipe #filipinofishball #filipinofood

Written recipe at https://yummykitchentv.com/homemade-f...

Note: you can use other type of fish like tilapia, bangus, any white fish, pre-fillet fish, etc. Depends on your preferences.

Ingredients:

Homemade Fishball

1/2 kl fish (galunggong)
3/4 cup cornstarch
1/2 cup all-purpose flour
1 tbsp. onion spring (minced)
1/4 cup carrot (grated)
2 tbsp. sugar
1 tbsp. baking powder
1/3 cup water (more if needed)
salt and pepper to taste
1 medium onion (minced)
3 cloves garlic (minced)

Fishball Sauce

2 cups water
2 tbsp. soy sauce
2 tbsp. cassava flour (or cornstarch)
1/2 cup brown sugar
3 cloves garlic
1 small onion
chili (labuyo) optional
pinch of salt

DIRECTIONS
For the fishballs:

Wash and remove the scales of the fish. Fillet to separate the fish meat and discard the bones. You can use other kinds of fish or buy a pre-fillet fish to skip this part. Scrape the flesh of the fish and remove the skin. Chop the flesh into tiny pieces. Steam the fish for at least 10 minutes or until the flesh turns white. Set aside. Let it cool.

For the fishball batter, add the steamed fish, grated carrots, spring onions, chopped onions, chopped garlic in a large mixing bowl. Season with salt and pepper. Mix well to combine. Add sugar, cornstarch, flour and water. Mix well until pasty texture. Add the baking powder. Mix well to blend.

Using two spoons, form the mixture into a ball. Drop straight on to a pre-heated oil. Make sure that the oil is pre-heated before putting the mixture. Use low to medium heat to avoid burning the fishballs. Put a gap between the fishballs to prevent them from sticking together. Fry until golden brown. Once cooked, put in a strainer or paper towels to remove excess oil. If you are going to sell the fishballs, skew the fishballs in bamboo sticks.

For the fishball sauce:

In a large sauce pan, add the water, sugar, soy sauce, onion, garlic, chili, salt and cassava flour. Mix until dissolved.

Once dissolved, turn on the heat and let it boil. Stir continuously to prevent from sticking. Cook for 5 to 7 minutes until the sauce thickens.

If you have any question, feedback or suggestions, feel free to leave a comment below. Don't forget to like this video and subscribe to our channel.

Happy Cooking!
Budgetarian Cook

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