A beloved Filipino street-food staple of golden-fried fish balls skewered and dunked into a trio of dipping sauces. Each skewer delivers a juicy, bouncy bite balanced by sweet, tangy, and spicy flavors. Recreate the sidewalk-cart experience right in your own kitchen.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 servings (about 24 balls)
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 18 gFat
- 3 gSaturated Fat
- 32 gCarbs
- 1 gFiber
- 12 gSugar
- 22 gProtein
- 950 mgSodium
- 380 mgPotassium
- 45 mgCalcium
- 1.5 mgIron
- 6 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the Fish Balls
- 500 g fresh mackerel or milkfish fillets, finely minced
- 1/2 cup cornstarch
- 1 large egg
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 teaspoon fine salt
- 1/2 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 teaspoon annatto powder (optional, for orange color)
- 2 cups neutral oil, for deep-frying
For the Dipping Sauces
- 1/2 cup banana ketchup
- 1/4 cup sweet chili sauce
- 1 tablespoon brown sugar
- 1/2 cup cane vinegar (sukang maasim)
- 3 cloves garlic, smashed
- 2 Thai chilies, sliced (optional)
- 1/4 teaspoon salt
Directions
- Make the fish paste: combine minced fish, cornstarch, egg, grated onion, garlic, salt, pepper, soy sauce, and annatto powder in a bowl. Mix vigorously for 3-4 minutes until the paste becomes sticky and holds its shape when squeezed.
- Test a small teaspoon of the mixture in 175°C (350°F) oil for 1 minute; it should puff and turn golden without falling apart. Adjust with more cornstarch if loose.
- Wet your hands and roll the paste into 24 even balls about 3 cm across, setting them on a parchment-lined tray.
- Prepare the sauces: stir banana ketchup with brown sugar in one bowl; combine sweet chili sauce in another; and mix cane vinegar with smashed garlic, chilies, and salt in a third bowl.
- Heat oil in a heavy pot to 175-180°C (350-356°F). Fry the balls in small batches for 3-4 minutes, turning, until deep golden and cooked through. Drain on a wire rack.
- Thread 4-5 hot fish balls onto short bamboo skewers and serve immediately with all three dipping sauces on the side.
Cook’s Notes
- Use very fresh, firm-fleshed fish; overly watery fish will make the paste fall apart during frying.
- Chilling the shaped balls for 15 minutes before frying helps them hold their round shape.
- If the paste feels too soft after mixing, refrigerate it for 20 minutes to firm up before rolling.
- Annatto powder gives the classic Filipino street-cart orange hue, but is optional if you prefer a natural pale-gold color.
- For extra bouncy texture, briefly pulse the fish in a food processor before mixing, mimicking the commercial springy bite.
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