How to Make Sweet and Sour Fishballs
Recipe type: Fish Recipes
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 kilo dalagang bukid ( Redbelly fusilier or double lined fusilier)
  • 1 medium ginger, crushed
  • 1 large carrot chopped
  • ½ kilo sweet potato or kamote, boiled and mashed
  • 7 stalks green onions, chopped
  • 4 eggs, beaten
  • ½ cup breadcrumbs
For the Sauce:
  • 1 can (336 g) Pineapple tidbits, drained (reserve syrup)
  • ⅔ cup sugar
  • ¼ teaspoon pepper
  • 3 tablespoon soy sauce
  • 4 tablespoon cornstarch dissolved in 1 cup water
  • 1 large (100g) red bell pepper, cut into strips
  • 7 stalks green onion, cut into 1 inch long pieces
  • 2 tablespoons tomato ketchup
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How to cook Sweet and Sour Fishballs:
  1. Boil fish with ginger in 2 cups water for 10 minutes. Drain. Flake meat and discard bones.Season with 1 and ½ tsp. iodized salt (or 1 and ½ Tbsp. rock salt), 2 Tbsp. soy sauce and 1 tsp. pepper.
  2. Blend well with the rest of the ingredients. Form every teaspoon of mixture into a ball. Fry until golden brown.
  3. For the sauce: Combine the first 5 ingredients . Simmer. Add dissolved cornstarch and simmer, stirring constantly until cooked. Add bell pepper and green onions. Pour over fishballs just before serving.
Recipe by Panlasang Pinoy Meat Recipes at