Homemade Fish Balls
- 300 grams Fish fillet (sole or cream dory, chopped (boiled in water with little salt then drained))
- ½ cup fish water (from boiled water)
- 1 ½ cup MAYA All-purpose Flour
- ¼ cup MAYA Cornstarch
- 2 teaspoon baking powder
- 1 tablespoon garlic (minced)
- 1 piece medium-sized onion (chopped)
- 1 teaspoon salt
- 1 ½ teaspoon black pepper
- ¼ cup spring onions (chopped)
- 2 egg whites
- extra oil for frying
Brown Dipping Sauce
- 1-2 tablespoons oil
- 1 medium-sized onion (finely chopped)
- 1 tablespoon garlic (minced)
- 1 ½ cups water
- 1/3 cup sugar
- 3-4 tablespoons soy sauce
- 2-3 tablespoons liquid seasoning
- ¼ teaspoon ground black pepper
- 2 tablespoons MAYA All Purpose Flour (dissolve in)
- 3 tablespoons water
Homemade Fish Balls:
- Mix all ingredients in a food processor and process until fully incorporated, smooth and sticky.
- Transfer mixture in a bowl then cover with plastic wrap and set aside to rest for about 15 minutes.
- Scoop fish ball mixture into your lightly oiled palm and shape mixture into a ball. Do the same procedure with the rest of the mixture.
- Deep fry in hot oil. Best serve with brown dipping sauce or sweet and sour sauce.
Brown Dipping Sauce:
- In a hot pan, pan sauté onion and garlic until translucent and aromatic.
- Add in the rest of the ingredients and frequently stir the mixture.
- Bring mixture to a boil until thick.
Notes for Homemade Fish Balls:
If you can’t consume everything make sure to boil the remaining fish balls in water. Cool
down and freeze. When ready to use, thaw the fish ball before frying.
Prep time: 20 minutes
Cooking time: 15 minutes
Yield: 2-3 dozens
Notes for Brown Dipping Sauce:
Prep time: 5 minutes
Cooking time: 10 minutes
Yield: 2 ½ cups sauce
