AuthorBiteSizedD-I-Y Fishball recipe at the comfort of your home!
Pat the fish dry with paper towels. Sliced them into 1-inch strips to fit the food processor. Set aside.
Combine the water and salt in a bowl. Set aside.
In a food processor add the fish slices, garlic, onions, cornstarch, all-purpose flour, and baking powder. Pulse for 20 seconds while pouring the salted water into the mixture. Scrape the sides from time to time so the batter mixes evenly.
Continue the process until the batter develops a bouncy texture. When done chill the batter for at least 2 hours.
Prepare a bowl with hot water. Form the fish batter into balls by taking a handful of batter into your hand. Close your fist and squeeze about a pingpong sized amount of paste come out between your fingers. Slice the balls using a spoon and let them drop into the hot water to firm up. If you want perfectly round balls you can roll and smoothen them out. If you want the classic flat shape then take the balls into a flat surface and flatten them using a plate.
Boil the water in a large sauce pot. Drop the fish balls into the water and let them simmer for 5-6 minutes until they float up. Scoop up the fish balls and let them air dry.
When ready to fry heat a large wok over medium high heat. Fry the fish ball until golden brown. Use barbecue stick to skewer each piece. Dip into the sauce when done.
In a saucepan over medium-low heat combine the water, brown sugar, soy sauce, and salt. Mix until everything is well incorporated and sugar and salt have dissolved.
Combine the cornstarch and all-purpose flour then mix slowly into the simmering liquid. Whisk the liquid to avoid any lumps from forming.
When the mixture thickens add in the red onion, garlic. If you prefer the sauce to be spice then add in slices of siling labuyo. When done remove from the heat and transfer to a container.
Ingredients
Directions
Pat the fish dry with paper towels. Sliced them into 1-inch strips to fit the food processor. Set aside.
Combine the water and salt in a bowl. Set aside.
In a food processor add the fish slices, garlic, onions, cornstarch, all-purpose flour, and baking powder. Pulse for 20 seconds while pouring the salted water into the mixture. Scrape the sides from time to time so the batter mixes evenly.
Continue the process until the batter develops a bouncy texture. When done chill the batter for at least 2 hours.
Prepare a bowl with hot water. Form the fish batter into balls by taking a handful of batter into your hand. Close your fist and squeeze about a pingpong sized amount of paste come out between your fingers. Slice the balls using a spoon and let them drop into the hot water to firm up. If you want perfectly round balls you can roll and smoothen them out. If you want the classic flat shape then take the balls into a flat surface and flatten them using a plate.
Boil the water in a large sauce pot. Drop the fish balls into the water and let them simmer for 5-6 minutes until they float up. Scoop up the fish balls and let them air dry.
When ready to fry heat a large wok over medium high heat. Fry the fish ball until golden brown. Use barbecue stick to skewer each piece. Dip into the sauce when done.
In a saucepan over medium-low heat combine the water, brown sugar, soy sauce, and salt. Mix until everything is well incorporated and sugar and salt have dissolved.
Combine the cornstarch and all-purpose flour then mix slowly into the simmering liquid. Whisk the liquid to avoid any lumps from forming.
When the mixture thickens add in the red onion, garlic. If you prefer the sauce to be spice then add in slices of siling labuyo. When done remove from the heat and transfer to a container.
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