Easy Homemade Fish Ball Recipe! Do you know that making fishballs is as easy as 1-2-3? This easy homemade fishball recipe post has step-by-step instructions, and you will never buy one anymore!
Easy Homemade Fish Ball Recipe
Most Asian grocery stores sell fish balls, and I am all for it. It’s just that the Asian market is four and half hours away from me, so I make my fishballs now. I posted Korean fish cakes a while back, and it has a similar taste as our Filipino Style Fish balls and has similar ingredients.
This easy homemade fishball recipe is my grandma’s recipe, and I remember her making them when I was little. I remember her pounding the fish meat and how she pan-fried them to make it palatable.
What is Fish Ball?
Fish Ball is a favorite Filipino snack with fish as the main ingredient. The fish meat is processed and mixed with other spices to form a fish paste. The fish paste is formed into a ball and deep-fried and drenched with homemade fish sauce to level up its deliciousness. When I was in the Philippines, my granny make them for us, so I did not get a chance to make them. It is also one of the famous Filipino street food, you can buy them anytime.
Why Make your Own?
Homemade fish balls are way different from store-bought ones, and the homemade ones are tastier, less bouncy, and chewy, and no added MSG. When it’s homemade, that means it’s made from pure fish meat and made only of natural ingredients and no artificial flavors!
There are several ways you can use these fishballs. Add it to your soup, noodles, and in your curry. Add it as one of the ingredients for your hot pot or at-home Mongolian BBQ.
Fish balls are one of the Filipino snacks I miss at home. Fish Balls are Filipino street food, and you can eat with friends. Often, “Manong ( an endearment title of older man sold it with an on his bike and deep-fried it in front of you, and that time, sanitation was not a big issue because everybody dips the fish balls I the same sauce container.
What do fish balls taste like?
FIsh balls have a bouncy texture and have a strong fishy taste, and they are balanced by the onion, garlic, and pepper. You can also dip it with homemade fish balls sauce to neutralize the fishy taste.
Easy Homemade Fish Balls Ingredients
Fish is the main ingredient of these Filipino Style Fish Balls. Garlic, onion, sugar, white pepper are additional spices. Flour, egg, and Corn starch are the binding agent to get that bouncy fish ball texture. Fresh fish is a must ingredient, so take time to find fresh fish. In the Philippines, you can easily buy it in the wet market, but it can get difficult here.
- Cod Fillet – Make sure that there are no bones. Slice into bite-sized pieces.
- Shrimp -Deveined and cleaned, Slice into bite-size pieces.
- One tablespoon garlic minced
- Onion chopped
- One teaspoon sugar
- One teaspoon salt
- White ground pepper
- All-purpose flour
- Corn starch
- Canola oil- you can use olive oil or corn oil
- One large egg- use the whole egg, not just egg whites
What fish to use?
You can use any fish but choose fish that’s not bony. Use also those fish that are gelatinous and have white meat. Fish balls are often white, so let’s use white meat fish. Example will
- Cod
- Tofu Fish
- Mackerel
How do you Make fish Ball
Fish balls are easy to make, and Grandma uses her meat cleaver to chop the fish meat into a fish paste, which was not easy to do. In the USA, I can use a processor or stand mixer to turn the fish meat to paste and add the rest of the ingredients. I feel so spoiled.
Making fish balls can be a fun activity when done with the family. In my household, my husband’s role is to clean the fish, and the kids slice the onion and garlic, and I am the one who cooks them and stores them in a zip bag to freeze. But with our busy schedule, buying fillet fish in the stores is more convenient.
Fish balls are fish meat with added ingredients to make it tasty and eventually formed into a ball and developed into a ball.
- Clean the fish and wipe with a paper towel to remove the excess water and slice into it. Devein the shrimp and cut it into small pieces.
- Finely chop the onion and garlic and pulse in the onion and garlic. Add in the white pepper and seasoning, and add the flour and cornstarch to form into a fish paste.
- Transfer the mixture into a container and cover. Let the mixture sit in the fridge for an hour. This traditional technique binds the ingredients together and makes them easy to form.
- Add the cornstarch and the all-purpose flour. Scoop a tablespoon
- Transfer to a container and prepare for cooking.
- Heat two cups of cooking oil. Brush a flat spoon with oil, spread the fish cake mixture, push using a knife or spatula to form into a log, drop to the hot oil. Fry until golden brown. Drain excess fat
Easy Homemade Fish Ball Recipe Step by Step
- Clean the seafood. There are no bones in the fish, no shells in the shrimp, and the squid is clean. Slice them into bite-sized pieces and put them in the processor.
- Add the rest of the ingredients and blend until pasty.
- Heat two cups of water. Scoop paste in a spoon and use another spoon to form into a ball.
Tips:
- Use a fillet fish; it is faster.
- If you don’t have a food processor or stand mixer, use a meat cleaver and chop the fish into fish paste.
- Let the fish paste sit in the fridge for at least thirty minutes to make the ingredients stick and quickly form them into a ball.
3 Ways to Cook Fish Balls
- Hot Pot: Place cold water into a deep bowl and set it aside. Place eight cups of water in a large pot and let it boil. Scoop a tablespoon of the fish paste and, using another spoon, form the fish paste into a ball a drop it into the boiling water. Let the fish paste cook for three to five minutes. At the same time, the fish balls are cooking and remove the fish from the pot and submerge in cold water.
- Deep fry- Heat oil in a large frying pan and form the fish paste into a one-inch ball. Gently drop the fish balls in the hot oil and fry until golden brown on all sides.
- Pan Fry. FOr the fish paste into the three-inch cylinder and for similar thickness as a hamburger. Fry the paste in
How can I store fish balls?
You can store fish balls in the freezer. After cooking them, please place them in a container or a zip ba and put them in the freezer. You can freeze them for up to 3 months.
Make fish balls to add them your noodles. I said it was my soup, noodles, and just almost everything. It’s also a common ingredient when doing a hot pot at home or a weekend Mongolian BBQ party.
I love deep-fried fish balls drenched in the homemade fish balls sauce.
Are fish balls healthy?
In this recipe, we only use natural ingredients. We also boil them, so it’s are healthy for you. Fish meat is high with omega-3, onion is suitable for your gut, garlic is excellent for your heart, so I highly recommend this good for you, s
Favorite Sauce
- I will share my Homemade Fish Ball Sauce recipe; wait for that. It is the staple sauce with garlic and onion added to it, and it’s a thick sauce.
- Sweet and spicy chili sauce
- Soy sauce
- VInegar and soy sauce with garlic
For more seafood recipes:
Check the seafood category here: Seafood
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Easy Homemade Fish Ball Recipe
Equipment
- Food Processor
- stand mixer
- Large pot
- Spoon
- Large bowl
Ingredients
- 1/2 lb Cod Fillet and clean. make sure that there are no bones. Slice into bite-sized pieces.
- 1/2 lb Shrimp deveined and cleaned, Slice into bite-size pieces.
- 1/2 lb squid optional
- 2 tablespoons garlic minced
- 1/4 cup onion chopped
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon white ground pepper
- 1/4 cup all-purpose flour
- 1/4 cup corn starch
- 2 tablespoons canola oil
- 1 large egg
Instructions
Prepare the Fish and the Rest of the Ingredients
- Place the fish, shrimp, and squid in the processor. Add the rest of the ingredients. Process until it forms into a fish paste. Transfer to a container and cover. Let the fish paste sit in the fridge for at least thirty minutes. This will ensure that all of the ingredients stick together to make it easy to form into a ball.
Prepare for Cooking
- Transfer mixture in a large bowl and wet your hand with water.This will make the fish balls not stick in your hands.
- Boil six cups of water in a large sauce pan.Grab a handful of the mixture and squeeze in between your index finger and thumb. Scoop out using a spoon form into a ball and drop to the boiling water. hen the fishball float, it is cook..
- ou can also do this. Wet your hands with water.Scoop one and half tablespoons of the mixture and form into a ball.
- Let it cool down and freeze.
How to prepare.
- When you are about to eat it, you can cook it frozen or thawed.
- Heat one-fourth cup of oil and fry the fish balls until golden brown. String them into a skewer and dip into the fish ball sauce.
Notes
- Hot Pot: Place cold water into a deep bowl and set it aside. Place eight cups of water in a large pot and let it boil. Scoop a tablespoon of the fish paste and using another spoon, form the fish paste into a ball a drop it into the boiling water. Let the fish paste cook for three to five minutes. While the fish balls are cooking and remove the fish from the pot and submerge in cold water.
- Deep fry- Heat oil in a large frying pan and form the fish paste into a one-inch ball. Gently drop the fish balls in the hot oil and fry until golden brown on all sides.
- Pan Fry. FOr the fish paste into the three-inch cylinder and for similar thickness as a hamburger. Fry the paste in
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