Something fishy
CEBU, Philippines — Summer is a time at home when the demand for snacks is high. The kids are off from school. When the little ones are busy at play, they get hungry. When they’re resting and bored, they think of food. Thus, either way moms shall always be ready to feed the little mouths.
One snack that’s popular with kids is fish balls. Some smart moms would make their own fish balls and stock it up in the fridge. So, when hunger strikes and everyone is too lazy to head outside for a quick “merienda,” they’d have the problem easily covered.
The website www.yummy.ph says making fish balls only takes blitzing everything in a food processor, shaping it into balls, deep-frying and then skewering it! If the freshly-fried fish balls are preferred hot, the website also shares a fish ball sauce recipe. It may be adjusted to the family’s liking: add more sugar if they’re on the sweet side, or add more chili to make a sweet-and-spicy “sawsawan” or dipping sauce. The kids are sure to love it!
Homemade Fish Balls
Ingredients:
500 grams fish fillets (any fish may be used)
1-inch piece ginger, peeled
4 cups potatoes, diced
1 cup carrot, diced
1 whole garlic, minced
1 egg, beaten
1½ cups cornstarch
½ cup cassava flour
Salt, to taste
8 cups fish stock
Oil, for deep-frying
1 cup vinegar
1 cup clear soda
1 cup brown sugar
3 tablespoons soy sauce
2 tablespoons cornstarch, dissolved in 3 tablespoons water
Chili flakes (optional)
Procedure:
1. Poach the fish fillet in salted water with the ginger.
2. Once cooked, flake the fish to make about 4 cups of fish flakes.
3. In a separate pot, boil potatoes and carrots until soft.
4. Place the fish flakes, potatoes, carrots, garlic, and egg in a food processor. Purée 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 until opaque. Drain.
7. To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook.)
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