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Makes 4 to 6 servings
Preparation and cooking time: 30 minutes


Fish Balls:
½ kilo fish flesh
2 teaspoons salt
1 teaspoon sugar
2 cups cornstarch
½ cup cold water
2 tablespoons spring onion, chopped
Cooking oil for pan-frying

Sweet & Sour Sauce:
2 tablespoons butter
½ cup pineapple chunks/tidbits
⅔ cup sugar
3 tablespoons soy sauce
2 tablespoons tomato ketchup
4 tablespoons cornstarch dissolved in 1 cup water
½ piece red bell pepper
1 piece onion, quartered
½ cup green beans
Salt & pepper to taste


Fish Balls:

  1. Chop fish flesh finely and put in a sealable plastic. Mash into a thick paste and transfer to a bowl. Add salt, sugar, cornstarch, water, and spring onion and combine.
  2. Shape into a big ball. Lift from the bowl and slap back into the bowl. Repeat for 10 minutes until mixture is smooth and shiny.
  3. Get one tablespoon of the mixture and shape into a ball and roll between your wet palms. Do for the rest of the mixture.
  4. Fill a large pot with water and bring to a boil. Gently drop fish balls and cook for 1 to 2 minutes. Remove with a slotted spoon and allow to cool. Set aside.

Sweet & Sour Sauce:

  1. Heat butter. Add pineapple chunks, sugar, soy sauce and ketchup. Mix in cornstarch mixture. Simmer while stirring.
  2. Next, add bell pepper, onion and green beans. Season with salt and pepper. Turn off heat for a few minutes before vegetables are cooked.
  3. In a wide pan, pan-fry fish balls until golden and puffed. Remove and drain on paper towels.
  4. Pour sweet & sour sauce over fish balls when serving.

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