Sweet and Sour Fishballs

This fish ball recipe is made from flaked dalagang bukid or redbelly fusilier which is very common in our local wet market. Unlike the fish balls sold by street vendors which consist mainly of flour, this recipe doesn’t have flour nor cornstarch. Sweet potatoes, breadcrumbs and eggs are used as binders to form it into balls and create this tasty appetizer.

To cook sweet and sour fishballs; Boil fish with ginger in 2 cups water for 10 minutes. Drain. Flake meat and discard bones. Season with iodized salt or rock salt, soy sauce pepper. Blend well with the rest of the ingredients. Form every teaspoon of mixture into a ball. Fry until golden brown. 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.

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How to Make Sweet and Sour Fishballs

This fish ball recipe is made from flaked dalagang bukid or redbelly fusilier which is very common in our local wet market.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Fish Recipes

Cuisine: Filipino

Keyword: sweet sour fishballs

Servings: 6 servings

Calories: 156kcal

Author: Manny

Ingredients

• 1 kilo dalagang bukid Redbelly fusilier or double lined fusilier
• 1 medium ginger crushed
• 1 large carrot chopped
• 1/2 kilo sweet potato or kamote boiled and mashed
• 7 stalks green onions chopped
• 4 eggs beaten
• 1/2 cup breadcrumbs

For the Sauce:

• 1 can 336 g Pineapple tidbits, drained (reserve syrup)
• 2/3 cup sugar
• 1/4 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

Instructions

How to cook Sweet and Sour Fishballs:

• Boil fish with ginger in 2 cups water for 10 minutes. Drain. Flake meat and discard bones.Season with 1 and 1/2 tsp. iodized salt (or 1 and 1/2 Tbsp. rock salt), 2 Tbsp. soy sauce and 1 tsp. pepper.
• Blend well with the rest of the ingredients. Form every teaspoon of mixture into a ball. Fry until golden brown.
• 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.