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Fish Balls

Erwan Heussaff

We're making Filipino street food today: fish balls on a stick with a sweet, tangy chili sauce.

Recipe

Ingredients

  • 3 cups | 450 grams tilapia ground
  • 1 tablespoon ginger, peedled and cubed
  • 1 cup diced carrots
  • 2 cups diced potatoes
  • 1 egg
  • 1/2 cup cornstarch
  • 1/2 cup cassava flour
  • 8 cups fish stock
  • Peanut oil (deep frying)
  • 1 cup cane vinegar
  • 1 cup sprite
  • 1/2 cup brown sugar
  • 4 tablespoons soy sauce
  • 2 tablespoons cornstarch, diluted in 3 tablespoons of water
  • 1 teaspoon, chili powder

Let's get Cooking...

  1. Boil fish with the ginger in fish stock.
  2. Boil carrots and potatoes.
  3. Into a food processor add boiled fish, and boiled potatotes, mix until a paste forms. Then add egg, cornstarch and cassava flour to make balls
  4. Deep fry fish balls and skewer
  5. Into a sauce pan, add soy sauce, cane vinegar, sprite, chili powder and cornstarch, bring to a boil sauce until thick.