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Homemade Asian Fish Balls with Homemade Sweet and Sour Sauce photo

Asian Fish Balls with Homemade Sweet and Sour Sauce

These Asian Fish Balls are packed with flavor and paired with a delightful sweet and sour sauce. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Fish Balls:
  • 10 oz fish fillet (cod, seabass, salmon, etc.) steamed and flaked
  • 1 tablespoon breadcrumbs
  • 2 tablespoons parsley chopped
  • 2 cups ciabatta bread off the crust, cubed
  • Milk for soaking
  • 1 egg egg beaten
  • 1 clove garlic finely minced
  • All-purpose flour
  • 1 teaspoon orange zest optional
  • 1 teaspoon grated ginger optional
  • 1 tablespoon spring onion chopped, to serve
  • 1 tablespoon sesame seeds toasted, to serve
  • Vegetable oil for frying
For the Sweet and Sour Sauce:
  • 1 cup sugar
  • 1 piece orange juice of
  • 1 teaspoon fresh grated ginger
  • ½ cup pineapple juice
  • 1 teaspoon minced garlic
  • 2 tablespoons soy sauce
  • ½ cup white vinegar
  • A splash of sriracha adjust to taste
  • ½ cup warm water
  • ½ cup cornstarch

Equipment

  • Mixing bowl
  • Frying pan
  • Whisk
  • Measuring cups and spoons
  • Wooden spoon

Method
 

Instructions:
  1. Begin by soaking the ciabatta bread cubes in milk. Allow them to soak for about 10 minutes until they are soft and mushy.
  2. In a large mixing bowl, combine the steamed and flaked fish fillet, soaked ciabatta, breadcrumbs, parsley, beaten egg, minced garlic, and any optional ingredients like orange zest and grated ginger. Season with salt and pepper to taste.
  3. With your hands, take a small amount of the mixture and form it into balls, about the size of a golf ball.
  4. Set up a dredging station with all-purpose flour in a shallow dish. Roll each fish ball in the flour to coat them lightly.
  5. In a frying pan, heat a generous amount of vegetable oil over medium heat. Fry for about 3-4 minutes on each side until they are golden brown and crispy.
  6. In a saucepan over medium heat, combine the sugar, orange juice, pineapple juice, minced garlic, soy sauce, white vinegar, and sriracha. Stir until the sugar has dissolved.
  7. In a small bowl, mix the cornstarch with warm water until smooth, then gradually add it to the sauce, stirring continuously until it thickens.
  8. To serve, drizzle the sweet and sour sauce over the fish balls or serve it on the side for dipping.

Notes

  • Ensure the fish is fully cooked before flaking to avoid any food safety issues.
  • Adjust the thickness of the sweet and sour sauce by modifying the cornstarch and water ratio to your taste.
  • For a gluten-free version, use gluten-free bread and flour.