SnackAppetizer

Filipino Style Fish Balls

Name: Filipino Style Fish Balls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: filipino
Ingredients: 400 g white fish fillet skinless, boneless; 0.25 cup tapioca flour; 1 pcs egg white; 2 clove garlic minced; 0.5 tsp salt; 0.25 tsp white pepper ground; 2 tbsp water ice cold; 3 cup vegetable oil for deep frying; 0.5 cup sweet chili sauce

These homemade fish balls are a popular Filipino street food, perfect as a snack or appetizer. Made from a simple fish paste, they are lightly fried until golden and can be served with a sweet and tangy dipping sauce.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 318 kcal

Gluten-free

Allergen information: may contain eggs, fish, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gwhite fish fillet, skinless, boneless
0.25 cuptapioca flour
1 pcsegg white
2 clovegarlic, minced
0.5 tspsalt
0.25 tspwhite pepper, ground
2 tbspwater, ice cold
3 cupvegetable oil, for deep frying

for serving

0.5 cupsweet chili sauce

Equipment

bowl · plate · deep pot · slotted spoon · paper towels · food processor · kitchen thermometer

The method

Step by step

1
Cut the fish fillet into smaller chunks and place them in a food processor.
About 2 min
2
Add the tapioca flour, egg white, minced garlic, salt, white pepper, and ice cold water to the food processor.
About 1 min
3
Process the mixture until it forms a smooth, thick paste. Scrape down the sides as needed.
About 5 min
Cook’s note: Ensure there are no fish chunks remaining for a smooth texture.
4
Transfer the fish paste to a bowl and cover it. Refrigerate for at least 15 minutes to allow it to firm up slightly.
About 15 min
Cook’s note: This step makes the paste easier to handle.
5
Heat the vegetable oil in a deep pot or wok over medium heat until it reaches about 170°C (340°F).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the oil is at the correct temperature for even cooking.
6
Using two spoons or a small ice cream scoop, carefully drop spoonfuls of the fish paste into the hot oil, forming small, round balls.
About 3 min
Cook’s note: Do not overcrowd the pot; fry in batches if necessary.
7
Fry the fish balls for 3-5 minutes, turning occasionally, until they are golden brown and cooked through.
About 5 min
Cook’s note: The fish balls will float to the surface when they are nearly done.
8
Remove the cooked fish balls with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
About 1 min
9
Serve the fish balls hot with sweet chili sauce for dipping.

Per serving

Nutrition

70%Score

Calories: 318.1kcal
Protein: 18.9g
Carbs: 15g
Fat: 20.6g
Fibre: 0.2g
Sugar: 6.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover fish balls in an airtight container in the refrigerator.

Reheating

Reheat in an oven or air fryer until warmed through and crispy, or briefly pan-fry.