Homemade Fish Balls with Sauce

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu offers a plant-based alternative, while canned fish is often less expensive.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are a healthier option, while crushed crackers can be more economical.

egg

🥗Healthier: flaxseed meal

💰Cheaper: mashed banana

Flaxseed meal serves as a binding agent, while mashed banana is a cost-effective substitute.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity, while vinegar is often less expensive.

Wash and remove the scales of the fish. Fillet to separate the fish meat and discard the bones. Scrape the flesh of the fish and remove the skin. Chop the flesh into tiny pieces.

Steam the fish for at least 10 minutes or until the flesh turns white. Set aside and let it cool.

In a large mixing bowl, add the steamed fish, grated carrots, spring onions, chopped onions, and chopped garlic. Season with salt and pepper. Mix well to combine.

Add sugar, cornstarch, flour, and water. Mix well until a pasty texture is achieved. Add the baking powder and mix well to blend.

Using two spoons, form the mixture into balls and drop them into pre-heated oil. Fry until golden brown, ensuring to keep a gap between the fishballs to prevent sticking.

Once cooked, place the fishballs in a strainer or on paper towels to remove excess oil.

For the fishball sauce, in a large saucepan, add water, sugar, soy sauce, onion, garlic, chili, salt, and cassava flour. Mix until dissolved.

Turn on the heat and let it boil, stirring continuously to prevent sticking. Cook for 5 to 7 minutes until the sauce thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens