Fish Balls Recipe

Here comes a favorite that you will not want to miss! Panlasang Pinoy Recipes gives you a classic take on fish balls!

We never know that making this tusok tusok staple can be that easy. We are so used to just going to that cart at the corner that we do not take time to go to our kitchen and do it ourselves. And here is our chance to discover how to make it!

Fish balls are originally from China. You can see them not just as street food but as a great ingredient in pancit. Of course, other countries have their own recipes for this dish. Try to search in the Internet, and you will be surprised with the dishes that can be made out of them. There are two ways to make these balls. One is to use pureed fish and without additional processing, which results in soft texture. This version is of European origin. The one from East Asia uses fish that may be shredded, coarsely ground, or pounded. You could expect a bouncy texture in this one.

The basic ingredients are fish, flour, and flavoring, such as salt and sugar. Egg whites and cornstarch can also be added. Any kind of fish can be used, but tilapia is the most easy to find in our country. Depending on your preference, you can actually add chopped vegetables that you want. Fish balls are meant to be round and puffing when fried. However, maybe to lessen cost, what we see now among vendors are flat, airy, disc-shaped ones. There is also less fish meat. So if you want to taste more of that fish, make your own now! You can even make your own sauce so you can adjust it to your preference. Happy merienda time!

Fish Balls Recipe


  • 2 cups flaked fish
  • 4 tbsp. flour
  • fresh or evaporated milk
  • 2 tbsp. kinchay finely chopped or green onion leaves
  • Oil for sautéing sugar
  • Seasonings
  • Soy sauce
  • Vinegar
  • Salt and pepper to taste


  • In a bowl. Mix flaked fish flour and milk
  • Add salt and pepper, kinchay or onion leaves.
  • Put mixture in refrigerator until it is firm and sticky.
  • Form into small balls.
  • Drop balls into boiling water. Remove, then sauté in oil to brown.
  • Serve fish balls with sweet’n sour sauce. To make sauce, Combine soy sauce, vinegar and sugar


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