Homemade Fishballs

I’ve always had a soft spot for Filipino street food. There’s something incredibly nostalgic about it—the sound of food carts rolling by, the sizzling of oil, and the comforting aroma of freshly fried snacks wafting through the neighbourhood. Fish balls, in particular, take me back to my childhood. We’d crowd around the vendor after school, waiting our turn with those little sticks, dipping freshly fried fish balls into sweet or spicy sauces. Simple joys.

But over time, I started noticing how store-bought or street versions didn’t taste quite the same anymore. Some were too rubbery, overly salty, or just…odd. So I started making my own at home. And let me tell you—once you try homemade fish balls with real fish and zero fillers, there’s no going back.

Choosing the Right Fish (What Works Best at Home)

You don’t need anything fancy to get started—just a good white fish with a mild flavor and firm texture. The kind that breaks apart easily but still holds together when shaped into balls.

Here are some fish I’ve used over the years that work beautifully:

• Mackerel – bold flavor, perfect for those who like a fish-forward bite
• Sole – soft and mild
• Cream dory – my go-to because it’s easy to find, budget-friendly, and has a great texture
• Tilapia – works in a pinch, though I usually prefer it for frying whole

Personally, I almost always use frozen cream dory fillets. They’re convenient, no bones to fuss over, and they blend well. If you’re starting with whole fresh fish, I’d recommend filleting and scraping off the flesh with a spoon. Just be sure to remove all the bones—it’s a bit of extra work, but totally worth it.

Let’s Talk Sauces (Because They’re Half the Experience)

Alright, I’ll be honest—half the reason I eat fish balls is for the sauces. There’s just something magical about dunking a hot, crispy fish ball into a bold, sweet, or tangy dip.

Here are my top 3 go-to sauces:

• Spiced Vinegar – This one’s sharp, punchy, and a must if you like heat. I use cane vinegar or coconut vinegar, toss in chopped red onions, salt, black pepper, and a bit of red chili. Sometimes I’ll even throw in a few garlic cloves for extra kick.
• Sweet and Sour Sauce – A smoother, gentler option. I usually make a batch when I have leftover sauce from sweet and sour meatballs or chicken. It adds that sweet tang which my family loves, especially the kids.
• Manong’s Sauce – The OG. It’s that thick, brown, sweet-and-spicy sauce you get from street vendors. I make mine with water, soy sauce, sugar, garlic, flour (to thicken), and chopped red chilies. Every time I whip up a batch, the smell alone brings back memories of home.

Pro tip: If you’re serving a crowd, prep all three sauces. People love having options, and it makes your fishball platter feel extra special.

Storing for Later (Because Cravings Don’t Always Give Notice)

Fish balls freeze really well, so I usually double the batch and store half for those lazy afternoons or sudden merienda cravings.

Here’s how I store them:

• In the fridge – Once boiled and cooled, they go into an airtight container or zip-top bag. They stay good for about 5 days. I always sniff and touch before cooking—if they’re slimy or overly fishy, I toss them.
• In the freezer – These are perfect for long-term storage. Lay them out on a tray to freeze individually first (so they don’t stick together), then transfer to a sealed bag or container. They stay fresh for a couple of months and can go straight from freezer to fryer.

How I Usually Serve Them (Beyond Just Dipping)

Most days, I deep-fry the fish balls till golden and serve them with all the dipping sauces. But when I have leftovers or want to mix things up, I use them in different ways:

• Tossed into Pancit Canton or Pancit Bihon for an extra protein boost
• Added to hot pot nights with friends (they soak up the broth so well)
• Skewered and served at parties alongside other street food favorites like kwek-kwek and calamares
• Thrown into quick noodle soups when I need dinner in a hurry

They’re super versatile—kind of like the tofu of street food!

If you’ve never made homemade fish balls before, this might just become one of those recipes you go back to again and again. It’s easy, fun, and way more satisfying than anything you can get from the frozen aisle.

Let me know if you try it—and don’t skip the sauce!

Yield: 40

Homemade Fishballs

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Forget the store-bought stuff—these homemade fish balls are springy, flavorful, and made from scratch with just a handful of pantry staples. Whether you serve them as a snack or appetizer, they’re a bite-sized treat that’s hard to resist.

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

• 500g white fish fillet, cold or slightly frozen for easier blending
• ½ cup ice-cold water
• 1 tablespoon onion powder
• 1 teaspoon white pepper
• 2 teaspoons salt (adjust to taste)
• 1 tablespoon neutral oil
• ½ cup all-purpose flour
• ½ cup potato starch (or substitute with tapioca or cornstarch)
• 1 large egg white
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• Oil for deep frying

Instructions

1. Start by cutting your fish fillet into smaller chunks and pop them into a food processor. This helps create a smooth blend without overworking the motor.
2. Add in the onion powder, garlic powder, salt, pepper, sugar, flour, starch, baking powder, and the egg white. Begin pulsing the mixture, slowly adding the ice water as you go. Keep blending until you get a thick, uniform paste—it should look smooth and sticky.
3. Once blended, scoop the mixture into a mixing bowl. Now, prep a separate large bowl with warm water (around 40°C or comfortably warm to the touch).
4. To form the fish balls, lightly oil one hand. Grab a scoop of the paste, squeeze it through your thumb and forefinger to shape into a ball, and use a spoon to drop it gently into the warm water. Repeat with the remaining mixture.
5. In a large pot, bring water to a gentle simmer—just barely bubbling. Carefully transfer the shaped fish balls into the pot using a slotted spoon or strainer. Avoid boiling too hard, or the balls may fall apart. Let them cook gently for about 20 minutes, then drain them in a colander.
6. Let the cooked fish balls cool. At this stage, you can store them in ziplock bags and freeze for later, or go ahead and deep-fry until golden and crispy. Serve with your favorite dipping sauce and enjoy!

Nutrition Information

Yield

40

Serving Size

1
Amount Per Serving Calories 37Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 16mgSodium 136mgCarbohydrates 4gFiber 0gSugar 0gProtein 4g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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