Sweet and Spicy Fish Balls


Sweet and Spicy Fish Balls 2

Fishballs is a staple street food in the Philippines, you see moving street hawkers with deep frying carts peddling it on most of the city streets during afternoons. Basically it is sold deep fried and freshly cooked, consumers usually skewer them from the boiling oil and dipped in several types of sauces ranging from sweet, sweet spicy, sour and sour and spicy.

This dish is inspired from that street food but I added some twist and served it with additional ingredients like pineapples and capsicum.

Ingredients

500g assorted fish cakes and fish balls
1 small can pineapple chunks in syrup, reserve liquid
1 red capsicum, sliced
1/2 cup sweet chilli sauce
3/4 cup water
2 tsp cornstarch
1/2 tsp cayenne
1 tsp minced ginger
4 cloves garlic, minced
1 onion, sliced
salt
oil

Method

1. In a pan add oil then sauté garlic, ginger and onion.
2. Add fishballs and stir fry for 3 minutes.
3. Pour in the sweet chilli sauce, 1/2 cup water, reserved liquid from pineapple chunks and pineapples. Bring to a boil then simmer for 5 minutes in low heat.
4. Add the cayenne and capsicum then simmer for 5 more minutes.
5. Mix the cornstarch with 1/4 cup water and pour into the pan, simmer until sauce becomes thick.
6. Season with salt and freshly ground black pepper then serve.

Sweet and Spicy Fish Balls Wide

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8 thoughts on “Sweet and Spicy Fish Balls

  1. Have never had fish balls before. Love this combination of fish and pineapple. I make a fish taco with pineapple salsa and the flavors of your dish seem similar. Love the sweet and spicy! Great dish!

  2. I’m telling you. I need to get to the Philippines and spend days just eating street food. I do love the sound of all the flavor combinations in this dish and I still need to try fish balls.

  3. I’ve never thought of having fishballs this way, sounds delicious! I’ve mostly had them in soups, but fried with pineapple sounds really good.

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