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Fishballs

I just love fishballs! I can finish 10 sticks of this deliciously appetizing meryenda or even more. The combination of the crispy fried balls with the savory sauce (make mine hot!) makes every bite a burst of exciting flavors that I rave and crave for. My fave fish ball stand is Joann's Special Fishballs at Molo Plaza and they are second to none!
Here's a simple recipe for Fish Balls which could almost "mimic" the fishballs Joann's sell, in some ways.


Ingredients
  • 3/4 kilo Fish (bangus, carajo and tilapia work best)
  • 1 & 1/2 cups all purpose flour
  • 3/4 cup Garlic, finely chopped 
  • 1/2 cup Onion,  finely chopped
  • 2  Eggs, beaten
  • 2 Tbsp Soy Sauce
  • Salt and Pepper (or powder seasoning)
  • Water 
Fish Ball Sauce
  • 6 Tbsp sugar
  • 3 Tbsp cornstarch
  • 1 Tbsp vinegar
  • 2 Tbsp soy sauce
  • 1 Cup water
  • Siling Labuyo (optional for "hot sauce") 
  • Yellow food coloring (optional)
How to make Fishballs
  1. Wash and clean the fish thoroughly.
  2. Lightly salt and steam the fish until cooked - about 15-20 minutes depending on the size.
  3. When done, let it cool then shred/flake the meat.
  4. Combine the fish all the ingredients and mix thoroughly. Add necessary amount of water if the mixture is still dry
  5. Taste test the fish ball mix by getting a small portion and frying it. Make flavor adjustments if needed.
  6. Place the mixture in the fridge before forming into balls.
  7. Use enough oil to fry or deep fry the fish balls.
For the sauce, just mix all the sauce ingredients in a sauce pan and cook over medium heat. Stir continuously until thick. You can adjust the sugar and chili content to suit your taste - sweet, sweet & spicy, extra hot, etc.
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