Here’s a fishball recipe that’s perfect for selling:
Ingredients:
- 500g fish fillet (tilapia, bangus, or any white fish)
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon baking powder
- Cold water, as needed
- Cooking oil, for frying
Instructions:
- Prepare the Fish Paste:
- In a food processor, blend the fish fillet until smooth.
- Add the onion, garlic, soy sauce, sugar, salt, and pepper. Blend until well combined.
- Mix the Batter:
- Transfer the fish mixture into a large bowl.
- Add the egg, cornstarch, flour, and baking powder. Mix well.
- Gradually add cold water (about 1/4 cup) to achieve a sticky, thick consistency. The mixture should be able to hold its shape when formed into balls.
- Form the Fishballs:
- Wet your hands or use a spoon to form small balls from the fish mixture.
- Place them on a tray lined with parchment paper.
- Fry the Fishballs:
- Heat cooking oil in a deep pan or fryer to about 350°F (175°C).
- Fry the fishballs in batches until golden brown and cooked through, about 3-5 minutes per batch.
- Remove from the oil and drain on paper towels.
Serving Suggestion:
- Serve with a classic dipping sauce made from vinegar, soy sauce, minced garlic, and chopped chili.
- You can also offer a sweet and spicy sauce by combining ketchup, sugar, water, cornstarch, and a bit of hot sauce.
This recipe yields around 25-30 fishballs, depending on the size. Perfect for street food vending!
