How to Make Fishballs

Fishballs Recipe
Ingredients: Make about 80 pieces (appetizers)
2 kilos fish, lapu lapu or labahita (to yield about one kilo fish meat)
Cold water for wasching
¼ cup salt
1 ½ cups ice water, divided
¼ cup egg whites
4 cups all purpose flour
1 cup cooking oil

  • Clean the fish, remove scales, cut off its head and wash fish body well.
  • Carefully remove fish backbone from the rest of the body by slicing from the backside starting from the tail end. Remove fish bones that may be embedded in the fresh.
  • Scrape the flesh of the fish off the skin with the use of spoon.
  • Place a cheesecloth into a bowl of cold water. Put fish on top of cheesecloth and wash the fish with the water that seeps through the cheesecloth.
  • After washing, remove cheesecloth with fish from water and squeeze water from fish through the cheesecloth. Transfer fish to a bowl.
  • Grind the fish in a blender or food processor. Add salt and ½ cup of the ice water while the fish meat is being ground the ice water is essential to help keep the fish cool. Add the egg whites. On low speed, alternately add the flour and remaining 1 cup ice water, beginning and ending with the flour.
  • Continue to blend until the mixture or paste becomes shiny or glossy. Form the paste into balls by using two teaspoons or by putting some in your hand and forcing the paste through your closed fish between the thumb and the index finger. Immerse the fish balls in lukewarm water (40 degree C) for 20 minutes to develop get strength.
  • Cook in simmering water (90 degree C) for another 20 minutes. Drain fish balls then wash under running water to cool. Drain again before cooking. You may also store the fish balls for future use: pack in clear plastic bags, seal tightly and keep in the freezer until ready to use.
To cook fish ball:
In a large wok or deep fryer, heat about 1 cup cooking oil. Fry fish balls in batches until lightly brown. Drain on paper towels. Serve with sweet sour sauce, ketchup or vinegar soy sauce.

Sweet Sour Sauce Ingredients:
1 tablespoon cornstarch
2 tablespoons soy sauce
¾ cup water
¾ cup sugar
1 tablespoon vinegar

Dissolve cornstarch in soy sauce. In a saucepan, combine water, sugar and vinegar. Let boil for about 1 minutes without stirring, then lower heat. Blend in cornstarch/soy sauce mixture and continue heating until mixture thickens.

Vinegar Soy Sauce Ingredients:
1 teaspoon oil
1 tablespoon spring onion/green onion
3 tablespoons vinegar
¼ cup + tablespoons soy sauce

Heat oil in a skillet and saute spring onion. Turn off heat. Add vinegar and soy sauce and mix well. End.
How to Make Fishballs

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