Fish Balls Filipino Style cravings always hit hardest when you pass a street cart and catch that salty, savory smell drifting through the air. If you have ever wished you could bring that same fun to your kitchen, you are in the right place. I am sharing my go-to method for making crisp, bouncy fish balls with a glossy, sweet-spicy dip that sticks to every bite. The steps are simple, the ingredients are friendly, and you do not need fancy tools. Stick with me and you will be dunking golden fish balls into a shiny sauce in no time. 
Ingredients
Here is everything you need to make a batch that tastes like the street but feels homemade and cozy. I like keeping it straightforward because this recipe is all about balance: clean fish flavor, light chew, and a sauce that makes you come back for more.
- 500 g white fish fillets, skinless and boneless, chopped small (tilapia, pollock, or cream dory work great)
- 2 cloves garlic, grated
- 1 small onion, very finely minced
- 1 egg white
- 3 tbsp cornstarch
- 2 tbsp all-purpose flour
- 1 tsp baking powder
- 1 tsp salt, adjust to taste
- 1 tsp sugar
- 1/2 tsp ground white pepper
- 1/2 tsp paprika or a pinch of chili powder
- 1 to 2 tbsp cold water or ice water, as needed
- Neutral oil for frying
For the sweet-spicy sauce, you will need:
- 1 cup water
- 3 tbsp soy sauce
- 3 tbsp vinegar (cane vinegar or apple cider vinegar)
- 4 tbsp brown sugar, packed
- 2 cloves garlic, minced
- 1 to 2 tsp chili flakes or chopped fresh chilies
- 1 tbsp cornstarch mixed with 2 tbsp water
- Pinch of salt and pepper
Pro tip: Keep your fish cold. Cold fish blends smoother and gives better bounce.
Dough mix
Think of this step as making a light fish batter that turns into chewy, springy fish balls. Cold ingredients and a brief blend are your best friends. You are not going for a paste so stiff it is hard to shape. You want a smooth mixture that holds together and feels a little tacky, not runny.
Pulse and combine
Add the chopped fish to a food processor and pulse until fine but not completely pureed. Mix in the onion, garlic, egg white, cornstarch, flour, baking powder, salt, sugar, pepper, and paprika. Pulse a few more times. If the mix looks dry and crumbly, splash in cold water a teaspoon at a time.
Check the texture
Grab a little mix with a spoon and drop it back into the bowl. If it stands up softly and does not spread, you are there. If it spreads, add 1 tsp flour at a time. If it is stiff, add a touch more ice water. The mix should be sticky and elastic so the fish balls get that gentle bounce.
Chill for flavor
Cover and chill for 20 to 30 minutes. This sets the starch and helps the flavors settle together. It also makes shaping cleaner.
Shaping
You have options. The classic street style is small, even balls that cook fast and take lots of sauce. I keep a small bowl of water nearby to dip my hands so the mix does not stick.
Quick scoop method
Use two teaspoons to scoop and push the mixture into little mounds. Roll them gently between wet palms into balls about the size of a marble or a little bigger. Smaller balls cook faster and stay tender inside.
If you want that perfectly round look with no stress, you can pipe the mixture from a bag. Load the mix into a zip-top bag, snip a small corner, squeeze out rounds onto a tray, and quickly roll with wet hands to smooth them out.
Tip: Lightly oil your hands if the mixture is extra sticky. Chill the formed balls for 10 minutes while you heat the oil. It helps them hold shape.
By the way, if you love bright, fresh fish recipes, you might enjoy this tangy and chill appetizer too: Kinilaw na Isda Filipino Style. It is the total opposite of fried fish balls but makes a great partner on a weekend spread.
Frying
Heat about 1 to 1.5 inches of oil in a deep pan over medium heat. You want steady heat, not too aggressive. If the oil smokes, it is too hot. Aim for a gentle sizzle when the fish ball hits the oil. Medium heat keeps them from browning too fast.
Slide the balls in gently in small batches. Do not crowd the pan. Fry 3 to 4 minutes, turning often until they are evenly golden and puffed. They will float as they cook. Pull one and cut it open to check doneness. The inside should be opaque and slightly springy, not mushy.
Set on a rack or paper towel to drain. The surface should be crisp and the inside juicy. If they are getting dark too fast, lower the heat a little. Too pale after 4 minutes means your oil is not hot enough. Keep adjusting. That steady heat is everything.
“I tried this at home and my kids literally lined up at the kitchen counter like it was a street cart. The crunch, the bounce, and the sauce were spot on.”
Make ahead: You can shape the fish balls and freeze them on a tray, then store in a bag for up to a month. Fry from frozen on slightly lower heat and add 1 to 2 minutes.
Sauce recipe
This sweet-spicy dip is simple but powerful. It is sticky, glossy, and hugs the fish balls so well. You can keep it mild or turn up the heat. If you want more ideas for sauce, this guide dives deep into street-style flavors: Authentic Filipino Fish Balls Sauce.
- In a small saucepan, combine water, soy sauce, vinegar, brown sugar, garlic, and chili. Bring to a gentle simmer.
- Taste and adjust the balance. Add a pinch of salt or extra sugar if you like it sweeter.
- Stir the cornstarch slurry, then pour it in while whisking. Keep stirring until the sauce turns glossy and slightly thick, about 1 to 2 minutes.
- Finish with a crack of pepper. Keep warm off the heat. It will thicken more as it cools.
Consistency check: Dip a spoon. If the sauce lightly coats it, you are set. If too thin, simmer a bit longer. If too thick, splash in more water a tablespoon at a time.
Now for the fun part, dunk those hot fish balls. The sauce clings best while the fish balls are still warm. If you like extra heat, serve with a side of chopped chilies in vinegar.
Common Questions
Q: What fish works best for Filipino Fish Balls With Sweet-Spicy Dip?
A: Any mild white fish like pollock, tilapia, hake, or cream dory works well. They process easily and give a clean flavor that takes on seasoning.
Q: My mixture is too runny. How do I fix it?
A: Add 1 tsp flour or cornstarch at a time until it holds shape. Chill for 10 minutes to firm up.
Q: Can I bake instead of fry?
A: Yes. Brush with oil and bake at 400°F or 200°C for 14 to 18 minutes, turning once. They will not be as puffy, but still tasty. Finish under the broiler for a minute if you want extra color.
Q: How can I keep the fish balls bouncy?
A: Keep the fish cold, do not overmix, and add a bit of egg white and starch. Fry on medium heat so they puff without drying out.
Q: What should I serve with Filipino Fish Balls With Sweet-Spicy Dip?
A: Great with cold drinks, cucumber slices, and extra chili vinegar. They also pair nicely with rice bowls or a simple noodle stir-fry.
How to serve it like a street cart at home
Set a little station with skewers, a warm pot of sauce, and a tray of freshly fried fish balls. Sprinkle chopped spring onions or toasted garlic for a bit more character. I also like to add a squeeze of calamansi or lemon over the top.
If you are planning a full seafood night, balance the rich fried bites with a light, sweet-sour dish. I sometimes slow-cook a bright platter like this to keep hands free while frying: Crockpot Fish Escabeche. The contrast is lovely and keeps the table exciting.
Pro tips that make a difference
Keep everything cold: Cold fish and cold mixing bowl help the mixture bind better.
Small batches when frying: Crowding drops the oil temperature and makes heavy, oily fish balls.
Taste your sauce as you go: Everyone’s sweet and spicy levels are different. Adjust sugar, vinegar, and chili to your preference.
Texture is the heart: The mixture should be sticky but shapeable. That is the path to bouncy centers.
Serve hot: Filipino Fish Balls With Sweet-Spicy Dip shine the most right after frying, when the crust is crisp and the sauce grabs onto the surface.
A quick game plan for busy nights
Make the fish mixture a day in advance and keep it in the fridge. Shape right before dinner while the oil heats. The sauce also keeps well in the fridge for up to a week. Reheat with a splash of water and whisk to bring back the shine. Filipino Fish Balls With Sweet-Spicy Dip turn any ordinary evening into a fun, snacky meal.
My simple timeline
Mix and chill the fish. Shape quickly using wet hands. Fry in two or three small batches for consistent color. Simmer the sauce while the last batch fries. Toss, skewer, dip, repeat. That rhythm is easy once you run through it once.
Cozy wrap-up for your kitchen
There is something so comforting about a plate of Filipino Fish Balls With Sweet-Spicy Dip. They are crisp outside, bouncy inside, and the sauce makes every bite pop. Follow the chill-mix-shape-fry rhythm and you will get dependable results every time. If you want to compare styles or learn more tricks, check this helpful guide too: Homemade Fish Balls – Foxy Folksy. Now grab a pan, heat that oil, and treat yourself to a street favorite right at home.
Filipino Fish Balls with Sweet-Spicy Dip
Ingredients
Fish Ball Ingredients
- 500 g white fish fillets, skinless and boneless, chopped small (tilapia, pollock, or cream dory work great)
- 2 cloves garlic, grated
- 1 small onion, very finely minced
- 1 unit egg white
- 3 tbsp cornstarch
- 2 tbsp all-purpose flour
- 1 tsp baking powder
- 1 tsp salt adjust to taste
- 1 tsp sugar
- 1/2 tsp ground white pepper
- 1/2 tsp paprika or a pinch of chili powder
- 1-2 tbsp cold water or ice water, as needed
Sweet-Spicy Sauce Ingredients
- 1 cup water
- 3 tbsp soy sauce
- 3 tbsp vinegar (cane vinegar or apple cider vinegar)
- 4 tbsp brown sugar, packed
- 2 cloves garlic, minced
- 1-2 tsp chili flakes or chopped fresh chilies
- 1 tbsp cornstarch mixed with 2 tbsp water
- a pinch salt and pepper
Instructions
Dough Mix
- Add the chopped fish to a food processor and pulse until fine but not completely pureed.
- Mix in the onion, garlic, egg white, cornstarch, flour, baking powder, salt, sugar, pepper, and paprika. Pulse a few more times.
- If the mix looks dry and crumbly, splash in cold water a teaspoon at a time.
- Grab a little mix with a spoon and drop it back into the bowl. If it stands up softly and does not spread, you are there. If it spreads, add 1 tsp flour at a time. If it is stiff, add a touch more ice water.
- Cover and chill for 20 to 30 minutes.
Shaping
- Use two teaspoons to scoop and push the mixture into little mounds. Roll them gently between wet palms into balls.
- If you want that perfectly round look, you can pipe the mixture from a bag. Load the mix into a zip-top bag, snip a small corner, and squeeze out rounds onto a tray.
- Lightly oil your hands if the mixture is extra sticky. Chill the formed balls for 10 minutes while you heat the oil.
Frying
- Heat about 1 to 1.5 inches of oil in a deep pan over medium heat.
- Slide the balls in gently in small batches. Fry 3 to 4 minutes, turning often until they are evenly golden and puffed.
- Set on a rack or paper towel to drain.
Sauce Preparation
- In a small saucepan, combine water, soy sauce, vinegar, brown sugar, garlic, and chili. Bring to a gentle simmer.
- Stir the cornstarch slurry, then pour it in while whisking until the sauce turns glossy and slightly thick.