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These sweet and sour fish balls are pan-fried until lightly golden, then coated in a tangy homemade sweet and sour sauce and sprinkled with sesame seeds. A quick and easy appetizer or party snack that’s ready in under 10 minutes!
Easy Sweet And Sour Fish Ball Recipe
I grew up eating fish balls from street stalls, and this version brings all that nostalgia home. In Malaysia, you’ll find lok-lok skewers at night markets, where fish balls, meat, and veggies are cooked in boiling broth or deep fried, then dipped in Peanut Sauce or chili sauces.
My easy sweet and sour fish ball recipe is a fun twist on those classics. The fish balls are golden and bouncy, with just the right amount of tangy glaze to keep you reaching for more. My son especially loves these; he keeps reaching for more every time I make them. I like to drizzle my homemade Sweet and Sour Sauce over the skewers and give them a final sprinkle of sesame seeds before serving.
Serve these street-food style fish balls as a quick bite for movie night, potlucks, or as a simple Chinese-inspired appetizer. They hit that perfect balance of sweet, sour, and savory that everyone loves.
A Fun Street-Food Twist To Try At Home
- Golden and bouncy texture. Pan-fried just long enough to form a light crust while staying springy inside.
- Tangy homemade glaze. A simple sweet and sour sauce that clings to every skewer without being overly sugary.
- Flexible serving idea. Enjoy them as a movie night snack, a quick appetizer, or a fun side to your usual dinner spread.
Ingredients You’ll Need
- Fish balls
- Oil – Use vegetable oil or canola oil.
- Sweet and Sour Sauce
Check the recipe card below for the full ingredient list.
Pro Tip #1: Choosing The Right Fish Balls
I used pre-fried fish balls in this recipe because they’re springy and hold their shape well when pan-fried. If you’d like to make your own from scratch, check out my How to Make Fish Balls recipe. You can also use fresh or frozen uncooked fish balls or even stuffed ones if you like a surprise center, just adjust the cooking time so they’re fully cooked through.
Pro Tip #2: Thaw Frozen Fish Balls For Even Browning
If the fish balls are frozen, it’s best to thaw them first. Either leave them in the fridge overnight or soak the sealed package in a bowl of cold water for about 20–30 minutes. This way they’ll heat evenly and brown nicely when you pan-fry.
Pro Tip #3: Why I Use Homemade Sweet And Sour Sauce
Making the sauce from scratch means I can balance the sweet and tangy flavors exactly how I like them. No overly thick, gloopy sauces, just a fresh, bright glaze that clings perfectly to each fish ball.
How To Make Sweet And Sour Fish Balls
Grab a pan, add a little oil, and fry the fish balls until they’re lightly browned. Keep an eye on them and turn them now and then so they get that perfect golden color all around.
Pro Tip: A quick pan-fry gives the fish balls a light golden crust and keeps them springy inside, giving them that satisfying bite.
Once they’re browned, pop the fish balls onto a kitchen towel to soak up any extra oil. Then thread them onto bamboo skewers, making them super easy to drizzle with sauce and serve.
Pour the sweet and sour sauce over the skewered fish balls, then gently turn them so each one gets coated in that tangy glaze.
Sidenote: If you want the sauce I used here, check out my easy Sweet and Sour Sauce recipe.
Sprinkle some sesame seeds on top, and serve the rest of the sweet and sour sauce on the side for dipping.
Frequently Asked Questions
Yes. You can use gluten-free fish balls, tofu balls, or other plant-based alternatives, and just make sure your sweet and sour sauce ingredients are gluten-free if needed.
Skewering is optional but makes turning and coating with sauce easier. It also adds a fun presentation, especially if you’re serving them as a snack or appetizer.
I don’t recommend freezing after cooking, as the texture can become rubbery when reheated. It’s best to cook fresh or keep the fish balls frozen until ready to pan-fry.
Let the cooked fish balls cool completely, then transfer them to an airtight container. Store in the fridge for up to 2–3 days.
Pan-fry the fish balls for a few minutes until heated through to keep them springy. Avoid microwaving if you want to maintain that light crust.
This recipe is 145 calories per skewer.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Other Sweet And Sour Recipes You Might Like
Sweet and Sour Fish Balls
Equipment
- 5 skewers
Ingredients
- 15 fish balls
- 1 tablespoon oil, for pan-frying
- sweet and sour sauce, for drizzling and dipping
- sesame seeds, for garnishing
Instructions
- Heat a little oil in a pan and pan-fry the fish balls until lightly browned.
- Drain on a kitchen towel to remove excess oil. Skewer the fish balls onto bamboo skewers.
- Drizzle the sweet and sour sauce over them and turn the skewers until the fish balls are evenly coated.
- Top with sesame seeds and serve with the remaining sweet and sour sauce for dipping.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
