This fish ball recipe is made from flaked dalagang bukid or redbelly fusilier which is very common in our local wet market. Unlike the fish balls sold by street vendors which consist mainly of flour, this recipe doesn’t have flour nor cornstarch. Sweet potatoes, breadcrumbs and eggs are used as binders to form it into balls and create this tasty appetizer.
Sweet and Sour Fishballs: A Family Favorite
There’s something so nostalgic about street food in the Philippines. For me, it brings back memories of summers spent in Bulacan, where my cousins and I would line up at the corner sari-sari store after a long day of playing tumbang preso in the sun. We’d eagerly wait for the fishball vendor to pass by, each of us clutching our coins, ready to dip those crispy bites into sweet and sour sauce. While street fishballs are beloved for a reason, I’ve always longed for a version that felt a bit more homemade—something that tasted more like the fresh flavors of the sea and less like flour. That’s where this recipe for sweet and sour fishballs comes in.
Inspired by my Tita Linda from Cavite, who always made the best seafood dishes, this version uses flaked dalagang bukid or redbelly fusilier, a local fish that’s abundant in our wet markets. Unlike the fishballs you’d find on the street, which often have more fillers than fish, this recipe focuses on the natural taste of the seafood. The result is a wonderfully flavorful and tender appetizer that’s perfect for sharing with family and friends.
Why Sweet Potatoes and Breadcrumbs Work as Binders
One of the things I love about this recipe is how it skips the usual flour or cornstarch as binders. Instead, it uses sweet potatoes and breadcrumbs, which not only help hold the fish mixture together but also add extra flavor and texture. The sweetness of the potatoes complements the fish without overpowering it, giving the balls a subtle depth of flavor. Plus, sweet potatoes are a great source of fiber, so this dish feels a little more wholesome too.
The breadcrumbs add a light crunch to the exterior of the fishballs when fried, creating that perfect bite you look for in any pika-pika dish. And because there’s no heavy starch in this recipe, you’ll find the fishballs less doughy and more delicate, with each bite offering the full flavor of the dalagang bukid.
Cooking the Fish for the Perfect Flavor
When preparing the fish for this recipe, boiling it with ginger for ten minutes before flaking is key. This step doesn’t just cook the fish—it infuses it with a subtle warmth and spiciness from the ginger, which removes any fishy aftertaste and adds a gentle, fragrant kick. My Lola always insisted on this technique whenever she cooked seafood, and I’ve carried it with me ever since. It’s a simple trick that makes all the difference, especially when working with fresh, local fish.
Once the fish is boiled, flake the meat carefully and discard any bones. The next step is seasoning, and don’t be shy with the soy sauce and pepper. This ensures that the fishballs are packed with flavor from the inside out. Mix everything well with the sweet potato and breadcrumbs, and soon, you’ll have a mixture that’s ready to be shaped into perfect little balls, just waiting to be fried until golden brown.
The Secret to a Thick, Tangy Sauce
No sweet and sour fishball recipe is complete without the sauce, and here’s where the magic happens. The key to a good sweet and sour sauce is balancing those two flavors—neither should overpower the other. For this version, the sauce is made by simmering a blend of vinegar, sugar, ketchup, and a touch of soy sauce. These ingredients come together to create that classic sweet-tangy flavor, but with just enough umami from the soy sauce to round things out.
A little tip I learned from Kuya Jun is to dissolve the cornstarch in water before adding it to the simmering sauce. This prevents any lumps and helps thicken the sauce evenly. The final touch is the bell peppers and green onions, which add color and crunch to the dish. I always remember how my sister, Ate Mara, would add a handful of bell peppers to her version, inspired by her trips to Bicol, where fresh, colorful produce is abundant.
Bringing It All Together
Once the fishballs are fried to a crisp, golden brown, it’s time to serve them up with the sweet and sour sauce. Pour the sauce generously over the fishballs just before serving, or keep it on the side for dipping—whichever way you prefer. In our household, there’s always a debate on which method is better, but I say, why not both? This dish is a hit at family gatherings, whether served as an appetizer or as a savory snack during merienda.
A Bit of Fishball History
Did you know that fishballs, although popularized by street vendors in the Philippines, actually trace their origins to China? The Chinese influence on our food culture is strong, especially in places like Binondo, Manila’s Chinatown, where fishballs were introduced and adapted to suit Filipino tastes. Over time, the street version became an iconic part of local culture, with vendors roaming the streets with their pushcarts, serving hot, crispy fishballs with an array of dipping sauces.
Today, we’ve made it our own. Whether it’s the street vendor’s flour-heavy version or this homemade recipe using fresh fish, it’s clear that fishballs have become a beloved part of Filipino cuisine.
So the next time you’re craving something savory with a touch of sweetness and tang, try making your own sweet and sour fishballs at home. With simple, fresh ingredients and a bit of nostalgic flair, it’s a dish that’s sure to bring back memories—and maybe create some new ones too.
How to Make Sweet and Sour Fishballs
Ingredients
- 1 kilo dalagang bukid redbelly fusilier or double lined fusilier
- 1 pc medium ginger crushed
- 1 pc large carrot chopped
- 1/2 kilo sweet potato or kamote boiled and mashed
- 7 stalks green onions chopped
- 4 pcs eggs beaten
- 1/2 cup breadcrumbs
For the Sauce:
- 1 can 336 g Pineapple tidbits, drained (reserve syrup)
- 2/3 cup sugar
- 1/4 teaspoon pepper
- 3 tablespoon soy sauce
- 4 tablespoon cornstarch dissolved in 1 cup water
- 1 large 100g red bell pepper, cut into strips
- 7 stalks green onion cut into 1 inch long pieces
- 2 tablespoons tomato ketchup
Instructions
How to cook Sweet and Sour Fishballs:
- Boil fish with ginger in 2 cups water for 10 minutes. Drain. Flake meat and discard bones.
- Season with 1 and 1/2 tsp. iodized salt (or 1 and 1/2 Tbsp. rock salt), 2 Tbsp. soy sauce and 1 tsp. pepper.
- Blend well with the rest of the ingredients. Form every teaspoon of mixture into a ball. Fry until golden brown.
- For the sauce: Combine the first 5 ingredients . Simmer. Add dissolved cornstarch and simmer, stirring constantly until cooked. Add bell pepper and green onions. Pour over fishballs just before serving.
Notes
Cooking Tips:
Boil Fish with Ginger for Fresh Flavor
Boiling the fish with ginger not only cooks the meat but also infuses it with a subtle warmth and reduces any strong fishy odor. This method enhances the overall flavor, making the fishballs more aromatic and pleasing to the palate. Don’t skip this step for a fresher and cleaner-tasting dish.Use Sweet Potatoes for Better Texture
Sweet potatoes act as a natural binder while adding a slight sweetness and a firmer texture to the fishballs. Unlike flour or cornstarch, they keep the fishballs light and flavorful without making them too dense. This makes the fishballs tender and ensures every bite is packed with flavor.Simmer the Sauce Slowly for Perfect Thickness
For a sauce with the right balance of sweet and sour, simmer the ingredients slowly to allow the flavors to meld. Dissolve the cornstarch in water first before adding to the sauce to prevent lumps and achieve a smooth, glossy texture. Constant stirring ensures even thickening and avoids any sticking to the pan.
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