This is a popular street food in the Philippines. At one time or another, this street food has been a part of commuters’ lives in the Philippines especially in Manila. Whether it was for a quick snack on the go or just to satisfy their hunger while waiting for the bus home. At least that was my experience and I am sure a lot of people can relate to that.
So I decided to recreate this, complete with skewers and sauces. And right away, the experience took me back to my good old Manila and many more things remembered in between…well that second part is mine to keep. 🙂
Pulse the fillets and 1/4 of a large onion in a food processor until they are chopped finely. Okay I forgot to weigh the fillets so I don’t know if I used about a pound or so. Just look at the picture 🙂 Well this yielded 1 1/2 cups after pulsing it in the food processor. No food processor? No problem…chop away friend.
Fry in hot oil until golden brown making sure all sides are cooked.Do not overcrowd and yes, use a non-stick pan if you don’t intend on deep frying them. I learned the hard way, transferring the hot oil and the fish balls from a stainless steel pan to a non-stick pan…I know, what was I thinking right?
Enjoy! I sure did!Bola-Bola (Fried Fish Balls)
- 2 haddock fillets (or any firm fish fillets)
- 1/4 of a large onion
- 1/2 teaspoon baking powder
- 1 egg white, lightly beaten
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1 tsp ground pepper
- 1/2 cup water
- 2 cups canola or peanut oil.
- Pulse the fillets and 1/4 of a large onion in a food processor until they are chopped finely. This yielded 1 1/2 cups.
- In a large bowl, mix the fish, flour, baking powder, cornstarch, salt, pepper and egg white.
- Add water a little bit at a time. Making sure the mixture is not too wet.
- Scoop some of the mixture to form into a ball. I used the smallest ice cream scoop about 1 1/2 inch in diameter.
- Form into a ball, rolling with the palm of your hands.
- Fry in hot oil until golden brown making sure all sides are cooked.Do not overcrowd.Use a non-stick pan if you don’t intend on deep frying them.
- serve hot with your favorite sauce.
- You may add chopped carrots, scallions, parsley to the mixture.
- Besides frying, you can steam these and add to your soup.
- Yields 20-25 balls depending on size.c
Just Cook Happy http://www.justcookhappy.com/And here are your sauces.
Sweet Fishball Sauce
- 1/2 cup brown sugar
- 1 cup water or chicken broth
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/4 tsp cayenne pepper
- 1 clove garlic chopped finely or 1/2 tsp garlic powder
- 2 tbsps vinegar
- 2 tbsps flour + 2 tbsps water
- Mix all ingredients except the flour in a saucepan. Cook in medium heat until sugar is dissolved.
- Dissolve flour in a little bit of water. Add to the sugar mixture and stir until the sauce thickens.
- You may exclude the vinegar if you don’t like the vinegar taste, just plain sweet.
- Yields about 3/4 cup.
Hot & Spicy Sauce
- 2 tbsp chopped onions
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 2 cloves garlic smashed (or chopped)
- 2-3 siling labuyo (thai chilis), can also use any hot chilis like serrano or jalapeno
- Mix everything in a bowl and serve with your fish balls.
- Adjust measurements according to your taste.
- Yields about 3/4 cup.
Just Cook Happy http://www.justcookhappy.com/