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.
- 500g assorted fish cakes and fish balls
- 1 small can pineapple chunks in syrup, reserve liquid
- 1 red capsicum, sliced
- ½ cup sweet chilli sauce
- ¾ cup water
- 2 tsp cornstarch
- ½ tsp cayenne
- 1 tsp minced ginger
- 4 cloves garlic, minced
- 1 onion, sliced
- In a pan add oil then sauté garlic, ginger and onion.
- Add fishballs and stir fry for 3 minutes.
- Pour in the sweet chilli sauce, ½ cup water, reserved liquid from pineapple chunks and pineapples. Bring to a boil then simmer for 5 minutes in low heat.
- Add the cayenne and capsicum then simmer for 5 more minutes.
- Mix the cornstarch with ¼ cup water and pour into the pan, simmer until sauce becomes thick.
- Season with salt and freshly ground black pepper then serve.