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Filipino Fish Balls with Sweet-Spicy Dip

Crisp, bouncy fish balls served with a glossy sweet-spicy dip, capturing the essence of street food in your own kitchen.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer, Snack
Cuisine: Filipino
Keyword: Filipino Cuisine, Fish Balls, Homemade Snacks, Street Food, Sweet-Spicy Dip
Servings: 4 servings
Calories: 300kcal

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.

Notes

Serve with chopped chilies in vinegar for extra heat. Make ahead: Shape the fish balls and freeze them on a tray, then store in a bag for up to a month.