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 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Fish Recipes
Cuisine: Filipino
Keyword: sweet sour fishballs
Servings: 6 servings
Calories: 156kcal
Author: Manny
- 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
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.