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5 from 4 votes

Teriyaki-Glazed Fish Balls

Teriyaki-gladed fish balls on sticks. Fry the fish balls until golden brown, thread on skewers and glazed with sweet and savory teriyaki sauce.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Chinese Recipes
Cuisine: Fish Balls
Keyword: Teriyaki-Glazed Fish Balls
Servings: 10 skewers
Calories: 19kcal
Author: Bee Yinn Low

Equipment

  • 10 Bamboo skewers

Ingredients

  • 2 packs DODO Fish Balls
  • Oil for shallow frying
  • 2 stalks scallions white part only, cut into 2-inch (5cm) lengths
  • White and black toasted sesame

Teriyaki Sauce:

  • 1/3 cup mirin or Japanese sweet cooking wine
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar

Instructions

  • 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.

Notes

  1. 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.
  2. You can buy DODO Fish Balls at Asian stores or supermarket, in the frozen food section.

Nutrition

Serving: 10skewers | Calories: 19kcal | Carbohydrates: 4g | Sodium: 262mg | Sugar: 3g