Homemade Fishball Recipe may sound tricky at first. But just a little chopping, sprinkling, mixing, and frying will already be enough to get your dose of this Pinoy streetside snack.
Although it is easy to buy one in case you suddenly crave for some street food. Due to its popularity and it being readily available and sold by street vendors all over the country. But now you can also try doing it by yourself any time you want to.
Fortunately, Filipinos are fans of homemade recipes, which may have been a result of their Asian ethnicity. But that is actually an advantage. Because eating homemade food is an assurance of using fresh ingredients. At the same time, you can monitor proper handling and sanitation.
Still craving for some fishball? It’s time to get those ingredients and prepare all the utensils.
Many aspects of Philippine culture has been influenced by the Chinese.
The cuisine especially has taken a lot of ideas from the Chinese way of cooking. When the clock hits 3 pm in the country, carts carrying assorted kinds of food start flooding the streets. This has been a part of the daily lives of Filipinos. It is one of their ways to enjoy afternoon snacks with their friends. Fishball was originally adopted from its Chinese origin. But it always had its touch of being Pinoy since it became a regular consumption in the country.
The great thing about cooking homemade food? You can choose which ingredients to include. Plus, you also have the power to make it healthier than the ready-to-cook version. Usually, this street food is not known for being healthy, all we know is that it is delicious and affordable. But if you make your own homemade fishball, you can add vegetables to make it health-friendly. You may choose any kind of fish fillet available for you. Although I prefer to use Tilapia because of its white color and it's less expensive.
Storing Homemade Fishball
After shaping the fish ball, you may boil it in water for 2 minutes then allow it to cool completely. Place in resealable plastic or container and store in the fridge for up to 3-4 days. To last longer, you may put it in the freezer for up to one month.
This Homemade Fishball Recipe will even be better if you make your own sauce as well. Or you can get a ready-made one from the market but either way, it will make it more enjoyable. Crispy on the outside and soft on the outside - there is no doubt that this is the number one street food in the country.e
Homemade Fishball Recipe
- 500 g fish fillet
- 2 cloves garlic minced
- 1 medium onion chopped
- 2 stalks spring onion chopped
- 3/4 cup cornstarch
- 1/2 tbsp baking powder
- 1 tsp salt
- 2 tbsp sugar
- 1/4 cup water
- 2 cups cooking oil for frying
For the Dipping Sauce
- 1 cup water
- 3 tbsp soy sauce
- 1 tbsp vinegar
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 tbsp sugar
- 2 tbsp cornstarch
- In a large skillet over meat heat, boil 1 1/2 cup water then add the fish fillet. Let it cook for 10-15 minutes or until the fish is no longer pink. Remove from the pan, drain excess liquid and allow to cool.
- Using a food processor, pulse the fish fillet until smooth. Add the onion, garlic, spring onion, salt, sugar and cornstarch. Gradually add the water and process again until well combined. The mixture should be homogenous but not too watery. Remove from the food processor and transfer it in a bowl.
- In a pan over medium heat, add the cooking oil and wait until the oil is hot enough. Scoop 1-2 tbsp of the fish mixture, shape into a ball. Gently drop the fishball one by one and deep-fry for 3-4 minutes until lightly golden brown. Do not overcrowd the fishball in the pan to ensure that they are cook evenly. Remove the fish balls into the pan and arrange 4-5 pieces in each skewer.
- To make the dipping sauce, heat a small saucepan over medium heat. pour the water, soy sauce and vinegar. Bring to boil then add the onion, garlic, sugar and cornstrach (diluted in 1/4 cup water). Let it simmer until the sauce thickens.
- Enjoy your homemade fish ball with sweet soy dipping sauce.