Teriyaki-glazed fish balls on sticks. Fry the fish balls until golden brown, thread on skewers and glazed with sweet and savory teriyaki sauce.
I love fish, so it’s very natural that I love all sorts of fish-based products, such as fish balls. Growing up in Southeast Asia, I practically started eating fish balls since I was a little toddler.
In Asia, fish balls noodle is the equivalent of spaghetti and meat balls here in the United States. It’s our staple food and we eat fish balls a lot.
What’s not to love about round, bouncy, fresh, succulent fish balls made from fresh fish? Fish balls are so versatile and they add so much more flavors and texture in fried noodles, noodle soup, stir-fries, main dishes, side dishes, appetizers, party foods, etc.
They are absolutely delicious and such a delight to the palate, for both adults and children alike.
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While you can make fish balls from scratch but I always buy frozen fish balls from the market and my favorite and go-to brand is DODO Fish Balls.
Ask any Asians around you and they will tell you that DODO fish balls are the best out of all the different brands in the frozen food aisle.
The reasons are very simple: DODO fish balls are bouncy (which is the benchmark for good fish balls), flavorful, fresh-tasting, with a wonderful texture.
They are also so easy to cook and turn your boring everyday dishes into something mouthwatering and fancy, for example: noodle soup, fried noodles, and even curries.
What I have noticed is that most Americans are not familiar with fish balls, and I hope this post will help you understand more about this wonderful food product.
If you have tried Japanese ramen, you would have seen or tasted slices of fish cake as toppings on your ramen. Fish balls are essentially in the same category as those, but round and in ball shape.
Fish balls are made from fresh fish meat, starch, salt, sugar, and water. In my previous post on “How to Make Fish Balls” – I showed you the tedious step-by-step of making fish balls from scratch.
However, the problem is that quality and fresh fish are hard to find in the United States, even if you live by the coast.
To make great fish balls, you need the best and freshest fish, and certain types of fish for the best taste and texture, but those are hard to come by here.
So, I always buy pre-made and frozen fish balls from the market, and I have always been 100% satisfied with DODO Fish Balls, my top choice.
DODO Fish Balls are distributed from Singapore by Thong Siek Food Industry which strives on excellent quality, stringent enforcement of hygiene standards, and produces products with sound nutritional values.
Now that I have gotten you interested, I wanted to share a super easy, delicious, and family-friendly fish balls recipe with you. These teriyaki-glazed fish balls are so yummy I finish all the skewers in a very short time.
They are great for parties, and everyone loves them. Imagine perfectly fried and golden brown fish balls threaded on wooden skewers, then glazed with sweet, sticky, savory teriyaki sauce, and topped with some toasted white and black sesame seeds, I am sure your stomach is rumbling at the very thought of this wonderful appetizer.
As it’s summer now, these DODO fish balls skewers are just perfect for any backyard get-together, pool party, kids party, or any casual gathering.
Preparation takes less than 20 minutes, and there is no clean-up afterwards. Just eat and toss the sticks away, that’s all.
You can get DODO Fish Balls at many Asian stores or supermarkets. Just head over to the frozen food section and you are most definitely going to find a section filled with fish balls of different shapes or forms, imported from Asia.
Look out for this boy mascot on the packaging with the word “DODO Fish Balls.” Load up a few packets of these fish balls and start making these teriyaki-glazed fish balls skewers. I can almost guarantee that you would love them!
Thanks so much to DODO Fish Balls for the opportunity to work with you and endorse my favorite food product. To the readers, I can’t wait to share more fish balls recipes with you in the near future. Please stay tuned!
How Many Calories per Serving?
This recipe is only 19 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Teriyaki-Glazed Fish Balls
- 10 Bamboo skewers
- 2 packs DODO Fish Balls
- Oil (for shallow frying)
- 2 stalks scallions (white part only, cut into 2-inch lengths)
- White and black toasted sesame
- 1/3 cup mirin or Japanese sweet cooking wine
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- Thaw the frozen DODO Fish Balls at room temperature.
- Add all the ingredients in the Teriyaki Sauce to a sauce pan. Bring it to boil and then turn the heat to low and simmer for about 5-8 minutes or until the sauce reduces to a thicker consistency. Make sure you don’t over simmer or the sauce might become too thick or caramelized.
- Heat up a wok or skillet and add enough oil to shallow fry the fish balls. Keep stirring to make sure the fish balls are fried evenly. When the fish balls turn golden brown, transfer them out on a plate lined with paper towels to soak up the excess oil.
- Thread 3 fish balls onto a bamboo skewers, separated by 2 scallions. Repeat the same until you make 10 sticks. Drizzle and glaze the fish balls with the Teriyaki Sauce, topped with sesame seeds, and serve immediately.
- Great fish balls should be bouncy, meaning the texture of the fish balls are elastic so when you bite into the fish ball, you have the "bouncy" mouthfeel. This picture shows that the inside of DODO Fish Ball is bouncy, fresh, elastic, and not mushy.
- You can buy DODO Fish Balls at Asian stores or supermarket, in the frozen food section.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I loved the sauce. I do not eat fish so I do not know how it tasted with the fish balls. I made it for my wife and she liked it although she is very difficult to satisfy. I read the comments about the garlic noodles. I find arguing about the origin of a recipe silly. To me, either it is showing off one’s knowledge or pride is taking over. It is not about the authenticity of the recipe but the taste. It is a blog not a scientific work about relativity. Just say whether you liked the recipe. If you say nothing, it is understood that you may not be in favour of it. I just want to say that be cautious expressing your dislike of the recipe for what you made may not be what the originator made as the tastes could be quite different. It takes a great courage to expose oneself to everyone all over the world. Be nice, courteous, and kind. If you do not have any encouraging words, say nothing. It is ease to criticise.
Thanks for your comment and support. :)
Bouncy! I never would have used that verb with fish balls but now that I think about it, it’s pretty darn accurate. I used to love having fish balls on a stick :)