Homemade Fishballs with Special Manong Sauce

fish fillet

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is a cost-effective substitute.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot powder is a healthier thickening agent, while potato starch is often less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is typically cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is often similarly priced.

In a food processor, grind the flesh into a thick paste. Alternatively, pound the fish flesh with the back of a knife until it turns into a thick paste.

In a bowl, combine the fish paste, salt, sugar, cornstarch, and water.

Using your hands, stir the mixture until well combined, and then shape it into a big ball. Lift from the bowl, then slap it back into the bowl. Repeat for about 10 to 15 minutes or until the fish paste is smooth and shiny and begins to pull away from the side of the bowl.

Alternatively, transfer the fish paste into the bowl of a stand mixer and, using the paddle attachment, beat for about 10 to 15 minutes or until it begins to pull away from the side of the bowl.

Using a tablespoon, portion the fish paste and shape into balls by rolling between the palms of your hands.

In a pot over medium heat, bring about 4 quarts of water to a boil. Gently drop the fish balls into boiling water and cook for 1 to 2 minutes, or until they begin to float to the surface. Using a slotted spoon, remove the fish balls from the water and allow them to cool.

In a wide pan, heat about 2 inches of oil. Add fish balls and cook, stirring occasionally, until golden and puffed. Remove from heat and drain on paper towels.

In a saucepot, combine water, soy sauce, garlic, shallots, chili pepper, brown sugar, flour, cornstarch, salt, and pepper. Stir well until well blended and smooth.

Bring to a boil, stirring regularly, for about 3 to 5 minutes or until thickened. The sauce will thicken more as it cools.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens