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Sweet and Sour Fish Balls - I love cooking fish balls dishes, and this one is just one of the dishes that will bring your meal together.
For most Asian countries, fish ball is a very common ingredient that can be found in everyday cooking. In Malaysia, fish balls are mostly used as toppings to noodle-based or soup-based dishes (noodle soup, fried noodles) and also served in soups.
Fish balls are very versatile and I often keep a packet or two of frozen fish balls in my fridge. I love cooking fish balls dishes such as curry fish balls, braised fishballs with bean curd and daikon in claypot, and sweet and sour fish balls featured above.
Sweet and sour fish balls are very easy to make; I prepared mine in less than 15 minutes. It calls for very simple and easy-to-get ingredients.
What I love most about the dish is that it can be a main entree that goes very well with steamed rice, but it can also be converted to a little snack–one that you can eat pretty much anytime of the day when you’re hungry. Want something fancier? Sure.
Find yourself some toothpicks and suddenly, they transform into some nice Asian-style tapas that would please your crowd at parties…
While I love fish balls, I must say that not all fish balls are created equally. Some bad fish balls have strong fishy odor, others are plain “powdery” (too much flour used and not enough fish).
I can’t get any “Made in Malaysia” fish balls in the US, so I would always go for those Made in Thailand or Singapore. Currently, my favorite brand is Dodo fish balls from Singapore with a springy texture.
Rasa Malaysia Suggested Menus
This sweet and sour fish balls would go well with:
Sweet and Sour Fish Balls recipe - I love cooking fish balls dishes such as curry fish balls, braised fishballs with bean curd and daikon in claypot, and sweet and sour fish balls featured.
Deep fry the fish balls until they turn golden brown. Dish out and set aside.
In a sauce pan, add in 1/2 teaspoon cooking oil, ketchup, chili sauce, sugar, oyster sauce and stir until the sauces are well blended. Toss in the fish balls and coat them well with the sauce. Dish out, top with sesame seeds, and serve hot.
Course: Malaysian Recipes
Cuisine: Fish Balls
Keywords: Sweet and Sour Fish Balls
Nutrition
Nutrition Facts
Sweet and Sour Fish Balls
Amount Per Serving (4 people)
Calories 14
% Daily Value*
Sodium 84mg4%
Carbohydrates 2g1%
Sugar 2g2%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
A cookbook author and a recipe developer specializing in Asian cooking, Bee’s work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia. Learn More
I made the sweet and sour fishballs twice already and my husband loved them. Found the Malaysian fishballs in our local Asian market and I am eager to make them again. My question is: should I fry the balls from its frozen state or thawed out first. Hope to hear from you soon as I plan to make this recipe for dinner tonight. Many, many thanks.
OMGG ITS SO GOOD :D
very simple and tasty, 10/10!
Awesome!
Oh so addicting! So good. Thanks for this recipe!!! Am bringing this to our next party!
Awesome, this is a great party food.
I made the sweet and sour fishballs twice already and my husband loved them. Found the Malaysian fishballs in our local Asian market and I am eager to make them again. My question is: should I fry the balls from its frozen state or thawed out first. Hope to hear from you soon as I plan to make this recipe for dinner tonight. Many, many thanks.