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Asian Fish Balls with Homemade Sweet and Sour Sauce

Tender steamed fish turned into golden pan-fried balls served with a bright homemade sweet-and-sour sauce.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 10 oz fish fillet (cod, seabass, salmon, etc.) steamed and flaked
  • 1 tablespoon breadcrumbs
  • 2 tablespoons parsley chopped
  • 2 cups ciabatta bread off the crust, cubed
  • milk for soaking
  • 1 large egg beaten
  • 1/2 clove garlic finely minced
  • all-purpose flour for coating and a pinch in mixture
  • 1/3 teaspoon orange zest optional
  • 1/3 teaspoon grated ginger optional
  • 1 tablespoon spring onion chopped, to serve
  • 1 tablespoon sesame seeds toasted, to serve
  • vegetable oil for frying
  • 1 cup sugar
  • juice of 1 orange
  • 1 teaspoon fresh grated ginger
  • 1/2 cup pineapple juice
  • 1 teaspoon minced garlic
  • 2 tablespoons soy sauce
  • 1/4 cup white vinegar
  • sriracha a splash, optional
  • 1/4 cup warm water
  • 1/4 cup cornstarch

Instructions

  • Make the sweet-and-sour sauce by combining sugar, orange juice (juice of 1 orange), grated ginger, pineapple juice, minced garlic, soy sauce, white vinegar and sriracha in a saucepan over medium heat and bring to a boil.
  • In a small cup, dissolve the cornstarch into the warm water, then whisk the slurry into the boiling sauce and simmer for about 5 minutes until the sauce thickens; adjust consistency with more pineapple juice if you prefer it thinner. Set aside.
  • Soak the cubed ciabatta in enough milk to cover for 5 minutes, then squeeze out excess milk and transfer the soaked bread to a large bowl.
  • Add flaked steamed fish, minced garlic, chopped parsley, beaten egg, breadcrumbs and a pinch of all-purpose flour to the soaked bread; add optional orange zest and grated ginger if using, then season and mix until a cohesive mixture forms.
  • Roll the mixture into small balls (about 1 to 1.5 inches each). Place some all-purpose flour on a plate and coat each ball lightly in flour.
  • Heat about 1 inch of vegetable oil in a frying pan over medium-high heat. Fry the fish balls, turning occasionally, until evenly golden and cooked through, about 3–5 minutes depending on size; drain on paper towels.
  • Alternatively, arrange the fish balls on a baking tray, brush with oil and bake at 170°C (350°F) for about 15 minutes or until cooked through.
  • Transfer the cooked fish balls to a bowl, pour some sweet-and-sour sauce over them and toss gently to coat. Sprinkle with chopped spring onion and toasted sesame seeds, then serve.

Equipment

  • Saucepan
  • small bowl
  • large mixing bowl
  • frying pan
  • plate lined with paper towels
  • baking tray (optional)
  • Measuring cups and spoons

Notes

  • Use any firm white fish or salmon as preferred.
  • Optional orange zest and grated ginger add brightness.
  • Adjust sauce heat with more or less sriracha.
  • For a lighter option, bake instead of frying.