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Sweet Sour Fishball
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How to Make Sweet and Sour Fishballs

Sweet and sour fishballs are crispy, flavorful seafood bites made from fresh fish, balanced with a tangy-sweet sauce that’s both deliciously savory and slightly sweet.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Fish Recipes
Cuisine: Filipino
Keyword: fishballs, sweet and sour fish, sweet sour fishballs
Servings: 6 servings
Calories: 256kcal
Author: Manny

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.