HOMEMADE FISH BALL

HOMEMADE FISH BALL

 Fish balls evoke so many happy memories for me. It is a part of my childhood, a treat for us. It became my go-to and super affordable yet gratifying snack in college. In our fundraising activity for our college organization (UP DevSoc), we sold fish balls, and the sales were beyond our expectations.

 

In this post, I'm sharing my homemade fish ball recipe. Why homemade? Because I'm more conscious now of what's in my food and what goes in my body. Homemade fish ball is healthier than the commercially produced ones. You can add veggies without your little ones noticing it. The sauces included here are the same sauces that we used in our fundraising activity in college.  I prefer combining these 2 dipping sauces for my fish balls.

 

Happy cooking!

 

Homemade Fish Ball

Ingredients:

 

500 grams fish fillet (tilapia or cream dory or any white fish)

1 inch pc. Ginger, peeled

4 cups potatoes, diced

1 pc. Carrot, diced

1 whole garlic, minced

1 large egg, beaten

1 ½ cups cornstarch

½ cup cassava flour or all-purpose flour

¾ tsp. salt

¾ tsp. pepper

8 cups fish stock

Vegetable oil or canola oil for deep frying

 

Procedure:

 

1.       Poach the fish fillet in salted water with the ginger. Reserve the broth.

2.       Once cooked, flake the fish to make about 3-4 cups of flaked fish.

3.       In a separate pot, boil potatoes and carrot until soft. Reserve the broth.

4.       Place the flaked fish, potatoes, carrot, garlic and egg in a food processor (or blender). Puree until smooth.

5.       Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.

6.       Form into 1-inch balls. Simmer in fish stock (or use the combined reserved broth from the fish & potatoes/carrot) until opaque. Drain.

7.       To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook).

 

 

 

SOY GARLIC VINEGAR SAUCE

 

Ingredients:

 

4 cloves garlic, minced

1 red onion, minced

4 pcs. Siling Labuyo (red chilies), minced

1 tbsp. granulated sugar

¼ cup water

3 tbsps. Soy sauce

½ cup + 2 tbsps. Vinegar

½ tsp. pepper

½ tsp. salt

 

Procedure:

 

1.       Combine all ingredients. Mix well until sugar is completely dissolved.

 

 

 

 

SWEET ‘N SOUR CHILI SAUCE

 

Ingredients:

 

4 cloves garlic, minced

1 red onion, minced

4 Siling Labuyo (red chilies) or you may add more depending on your preference

½ cup sugar

½ cup water

1 tbsp soy sauce

1 tsp. salt

¼ cup vinegar

2 tsps. Cornstarch dissolved in 2 tsps. Water

 

Procedure:

 

1.       Combine all ingredients except the cornstarch.

2.       Let it boil uncovered for 5 minutes. Thicken with cornstarch. Serve hot.

 

 

ROYAL BIBINGKA

Royal Bibingka has always been my favorite since childhood. This is what I've always looked for during Christmas season. I wanted to eat it even if it's not Christmas time. So I thought of making my homemade version; and it was a huge hit with my family and relatives. My son always request for this one. He could gobble up 3 slices in one sitting.

Making a Filipino Christmas staple available all-year round! Enjoy!

ROYAL BIBINGKA

 

Ingredients:

3 large eggs

¾ cup + 2 tbsps. Granulated sugar

2 cups All-purpose flour

4 tsps. Baking powder

1 ¼ cups coconut milk

½ cup grated cheese (quickmelt or queso de bola)

2 salted eggs, sliced

3 tbsps. Butter or margarine

Banana leaves, wilted or non-stick baking paper

 

Procedure:

1.       Preheat oven at 350°F.

2.       Using a hand or stand mixer (medium high), beat eggs until light and creamy (2-3 minutes).

3.       Add the ¾ cup sugar gradually beating well after each addition.

4.       Sift flour and baking powder together (3x).

5.       Beat dry ingredients alternately with coconut milk.

6.       Pour batter into 2 9” layer cake pans that have been greased and lined with banana leaves or non-stick baking paper.

7.       Bake for 10 minutes.

8.       Take out pans and brush with butter/margarine and top with cheese, sliced salted eggs, and sugar (1 tbsp.).

9.       Bake for 20 minutes more.

10.   When done, brush again with butter/margarine and sprinkle with the remaining sugar.

11.   Serve with freshly grated coconut.