SWEET AND SOUR FISH BALLS
This is the dish you’ve been looking for to tie your meal together.
Most Asian countries use fish balls on a regular basis in their cuisine. Noodle soup and fried noodles are the most common places to find fish balls in Malaysia, however they can also be found in a variety of soups.
Having a supply of frozen fish balls on hand is a common practice at my house. Among my favorite recipes for fish balls are curry fish balls, braised fishballs with bean curd and daikon in a clay pot, and sweet and sour fish balls.
Easy to create, my sweet and sour fish balls were ready in less than 15 minutes. It requires only a few simple and readily available items to make.
The most appealing aspect of the dish is that it may be served as a main course with steamed rice, but it can also be eaten as a snack at any time of the day. Something more opulent, perhaps? Sure.
The next time you’re throwing a party, you can whip up some Asian-inspired tapas using some toothpicks.
Fish balls are one of my favorite foods, but not all fish balls are created equal. There are some poor fish balls that have a distinct fishy odor, and there are others that are just plain “powdery” (too much flour used and not enough fish).
Because I can’t buy fish balls in the United States, I always choose the ones made in Thailand or Singapore instead of those made here. Dodo fish balls from Singapore, with their springy texture, are currently my favorite brand.
Each serving of this recipe contains only 14 calories.
- 10-12 fish balls
- 1 teaspoon of sugar
- 1 1/2 tablespoons of tomato sauce/ketchup
- 1/2 teaspoon of oil
- 1/2 teaspoon of Sri Racha chili sauce
- 1/2 teaspoon of oyster sauce
- Sesame seeds
- Fry the fish balls until they’re golden brown on the outside and cooked through. Remove and set aside the dish.
- Stir together 1/2 tsp. oil, ketchup, chili sauce, sugar, and oyster sauce in a saucepan until well combined. Serve immediately.
- Stir in the fishballs and make sure they are well-coated. Serve hot, garnished with sesame seeds.