A quick and easy recipe for Asian fish balls served with homemade sweet and sour sauce. Perfect as an appetizer or snack to share!
Super easy to make, you won't believe it takes less than 20 mins to make these tasty Asian fish balls.
Covered with a quick homemade sweet & sour sauce, these fish balls take less than 30 minutes to make.
Add a splash of sriracha sauce if you like some heat, or leave them plain to make them kid-friendly.
Perfect as an appetizer to share, afternoon snack, or lunchbox add-on!
WHAT FISH TO USE IN FISH BALLS?
This is not a traditional recipe by any means, so you can choose your favorite fish fillets.
Here are a few suggestions:
- cod fillets
- salmon fillets
- red snapper
- pollock fillets
- seabass fillets
HOW TO STORE FISH BALLS
You can easily make a big batch of these crispy fish balls and store leftovers for later use.
Store them in an airtight container, they will keep well in the fridge for up to 3 days.
Alternatively, arrange them on a oven tray covered with parchment paper, freeze them for 30 minutes, then transfer them into a ziplock bag.
They will keep in the freezer for up to 1 month.
If you don't like fish, use chicken instead.
DID YOU MAKE THIS RECIPE?
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Sweet and Sour Asian Fish Balls
- 10 oz fish fillet, cod, seabass, salmon etc, steamed and flaked
- 1 tablespoon breadcrumbs
- 2 tablespoon parsley, chopped
- 2 cups ciabatta bread off the crust, cubed
- milk , for soaking
- 1 egg, beaten
- ½ clove garlic, finely minced
- all purpose flour
- ⅓ teaspoon orange zest , optional
- ⅓ teaspoon grated ginger, optional
- 1 tablespoon spring onion, chopped, to serve
- 1 tablespoon sesame seeds , toasted, to serve
- vegetable oil
For the sweet & sour sauce:
- 1 cup sugar
- juice of 1 orange
- 1 teaspoon fresh grated ginger
- ½ cup pineapple juice
- 1 teaspoon minced garlic
- 2 tablespoon soy sauce
- ¼ cup white vinegar
- a splash of sriracha
- ¼ cup warm water
- ¼ cup cornstarch
- For the sweet & sour sauce:
- Put all ingredients (besides water & cornstarch) into a saucepan, and bring to a boil.
- In a small cup, dissolve corn starch into water. Stir into the sauce and simmer for 5 mins, until thickened enough. If you want it runny, add a little more of pineapple juice. Set aside when ready.
- For the fish balls:
- Soak the bread cubes into the milk for 5 mins. Squeeze the bread out of milk and transfer into a large bowl.
- Add garlic, parsley, flaked fish, egg , breadcrumbs and a pinch of flour. If you like add some orange zest and grated ginger. Mix until combined and season.
- Shape the fish mixture into small balls. Arrange a plate with some flour and evenly coat each fish balls.
- Heat 1-inch of vegetable oil in a frying pan and when hot, add the fish balls in and cook them until they get a golden color. You can also arrange the fishballs on a tray, brush with oil and bake for 15 min or until cooked through at 170°C/350°F.
- Drain on kitchen paper and transfer into a bowl. Pour some sweet&sour sauce and mix until evenly coated.
- Sprinkle with spring onion and sesame seeds, then serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.