A beloved Filipino merienda staple, these golden tempura-battered fish cake skewers are fried until crackling on the outside while staying bouncy inside. Threaded onto bamboo sticks and dunked in a sweet-spicy vinegar dip, they capture the lively, salty-sweet character of Manila street-side vendors. Best eaten piping hot right out of the fryer for that signature shattering crunch.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings (about 12 skewers)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 17 gFat
- 3 gSaturated Fat
- 38 gCarbs
- 1 gFiber
- 9 gSugar
- 18 gProtein
- 1180 mgSodium
- 210 mgPotassium
- 65 mgCalcium
- 2.8 mgIron
- 2 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the fish cake
- 400 g Filipino-style white fish cake slabs, cut into 2.5 cm cubes
- 6 cups water, for simmering
- 8 bamboo skewers (12 cm), soaked 20 minutes
Filipino white fish cake
Water
Bamboo skewersFor the tempura batter
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1/4 tsp ground white pepper
- 1 large egg yolk
- 3/4 cup ice-cold water
- 1 tsp neutral vegetable oil
All-purpose flour
Cornstarch
Baking powder
Fine salt
Ground white pepper
Egg yolk
Ice-cold water
Neutral vegetable oilFor the sweet chili vinegar dip
- 1/2 cup cane vinegar or white distilled vinegar
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 3 cloves garlic, finely minced
- 1 tsp red chili flakes
- 1 tsp cornstarch mixed with 1 tbsp water
Cane vinegar
Brown sugar
Soy sauce
Garlic
Red chili flakes
Cornstarch slurryFor frying
- 2 cups neutral vegetable oil (peanut or canola)
- 1 tsp toasted sesame seeds, for garnish
- 2 tbsp chopped spring onion, for garnish
Frying oil
Toasted sesame seeds
Spring onionDirections
Combine 6 cups water with the fish cake cubes in a saucepan and bring to a gentle simmer over medium heat for 4 minutes to soften and remove excess salt; drain and pat dry on paper towels.
While the fish cake simmers, prepare the batter by whisking flour, cornstarch, baking powder, salt, and white pepper in a bowl. In a separate bowl, beat the egg yolk with ice-cold water and vegetable oil, then pour the wet mixture into the dry and stir just until a lumpy, ribbon-like batter forms; do not overmix and keep it cold.
Make the dipping sauce by combining cane vinegar, brown sugar, soy sauce, garlic, and chili flakes in a small saucepan. Bring to a simmer over medium heat, stir in the cornstarch slurry, and cook 1 minute until glossy and slightly thickened; set aside.
Heat 2 cups of oil in a deep pot or wok to 180 °C (350 °F), maintaining temperature between frying batches. Thread 3-4 fish cake cubes onto each soaked bamboo skewer, pressing them gently so they sit snugly.
Dip each skewer into the batter, turning to coat evenly and letting the excess drip off for 2-3 seconds. Carefully lower the skewer into the hot oil and fry 2-3 minutes per side until the batter is pale golden and crisp; flip once and avoid splashing.
Fry in small batches of 3-4 skewers at a time so the oil temperature stays steady. Transfer finished skewers to a wire rack (not paper) so the crust stays crunchy.
Arrange the skewers on a banana-leaf-lined plate, spoon the warm sweet chili vinegar dip alongside, and sprinkle with toasted sesame seeds and chopped spring onion before serving immediately.
Cook’s Notes
- Keep the batter genuinely ice-cold; chilling the mixing bowl in the freezer for 10 minutes produces a lighter, lacier crust.
- Pat the simmered fish cake cubes very dry so the batter clings instead of sliding off in the hot oil.
- Maintain oil at 175-180 °C — too cool and the batter absorbs grease, too hot and it browns before cooking through.
- Rest finished skewers on a wire rack set over a tray; stacking them on paper towels will steam the crust and soften it.
- For a saltier finish, dust the hot skewers with a pinch of Filipino-style seasoning salt or shrimp-paste powder right after frying.
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