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homemade fish balls closeup (1)

Homemade Fish Balls Recipe

Homemade fish balls are small balls made from blended fish fillet, seasonings, flour, starch, egg white, and water. The mixture is turned into a fish paste, shaped into balls, cooked in hot water, then fried until golden and crisp outside. They are perfect as a snack, appetizer, or merienda with sweet-and-spicy sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Side Dish, Snack, Street Food
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

  • 500 grams fish fillet cold or slightly frozen
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons salt adjust to taste
  • 1 teaspoon sugar
  • 1 teaspoon white ground pepper
  • 1 tablespoon oil
  • ½ cup all-purpose flour
  • ½ cup potato starch tapioca starch, or cornstarch
  • 1 teaspoon baking powder
  • 1 large egg white
  • ½ cup ice-cold water
  • Oil for deep frying

Method
 

  1. Prepare the fish. Cut the cold or slightly frozen fish fillet into small pieces so it blends more easily.
  2. Make the fish paste. Place the fish in a food processor or blender. Add onion powder, garlic powder, salt, sugar, white pepper, oil, flour, starch, baking powder, and egg white.
  3. Blend until smooth. Pulse the mixture for 2 to 3 minutes while gradually adding the ice-cold water. Blend until the mixture becomes smooth, thick, and paste-like.
  4. Prepare warm water. Fill a large bowl with lukewarm water. This will help the fish balls hold their shape before cooking.
  5. Shape the fish balls. Lightly grease one hand with oil. Scoop some fish paste into your hand, squeeze it through the opening between your thumb and index finger, then use a spoon to scoop the ball and drop it into the lukewarm water.
  6. Cook gently. Bring a large pot of water to a very gentle simmer. Transfer the shaped fish balls into the hot water using a strainer. Do not let the water boil hard because the fish balls may break.
  7. Simmer until cooked. Cook the fish balls for about 20 minutes, then remove them with a strainer and let them drain in a colander.
  8. Fry and serve. Let the fish balls cool slightly, then deep-fry them in hot oil until lightly golden. Serve with your favorite fish ball sauce.

Notes

Keep the fish and water cold because this helps create a smoother texture. If the mixture gets too warm, the fish balls can turn soft and less bouncy. Do not overboil them during the first cooking stage because a rolling boil can make them fall apart.
If you want cleaner-looking balls, lightly oil your hands and spoon before shaping. You can also make a big batch, cook them in water, cool them completely, then freeze them in zip bags. When you're ready to eat, just fry straight from frozen or thaw slightly before frying. Future you will be very thankful.

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