Fish Ball – that legendary Filipino street food that makes your kapitbahay suddenly remember they need to “check on something” sa tindahan. It’s the kind of merienda moment that has everyone magically appearing when you announce “May tustado pang fish ball!”, complete with kids running faster than when ice cream vendor passes by. When that suka-sweet sauce combo hits those crispy balls, suddenly your typical hapon feels like a food trip sa kanto.
Let’s be real this isn’t your typical street food na bili lang sa kariton. This is that ultimate comfort food that turns your pandemic cravings into a “pwede na ‘tong ulam!” situation! With fish balls that are crunchier than your last relationship status, sauce that’s more mysterious yet addicting than your crush’s mixed signals, and that perfect sweet-spicy-sour combo that’s more balanced than your work-life goals – this recipe proves why it survived from our elementary baon to our adulting merienda.
Best part? This homemade fish ball recipe is cheaper than your daily milk tea addiction. Whether you’re missing your favorite fish ball manong’s secret sauce, wanting to recreate your school days’ memories, or just craving that classic street food taste without standing in the sun, this Fish Ball recipe has your back.
Promise, by the time you’re done cooking, you’ll have everyone in the house lining up with toothpicks faster than when you announce “libre ko!”
Authentic Homemade Filipino Fish Balls (Tusok-Tusok)
Ingredients
For the Fish Balls (Bola-bola ng Isda)
- 1 pound 500g fish flesh (laman ng isda) – preferably pollock or cream dory
- 2 tablespoons cornstarch corn starch or gawgaw
- 2 teaspoons salt asin
- 1 teaspoon sugar asukal
- ¼ cup cold water malamig na tubig
- Canola oil for frying mantika
For Manong’s Special Sauce (Espesyal na Sawsawan)
- 2 cups water tubig
- ⅓ cup soy sauce toyo
- 1 head garlic peeled and minced (bawang, tinadtad)
- 3 shallots peeled and finely chopped (sibuyas tagalog)
- 4 Thai chili peppers siling labuyo
- 1 cup brown sugar maskuvado
- 1 tablespoon all-purpose flour harina
- 1 tablespoon cornstarch gawgaw
- 1 teaspoon salt asin
- ½ teaspoon pepper paminta
Instructions
Preparing the Fish Paste
- Clean and debone the fish thoroughly (Linisin at tanggalin ang tinik ng isda)
- Using a food processor, grind the flesh into a thick paste (Gilingin ang isda hanggang maging paste)
- In a large bowl, combine fish paste with salt, sugar, cornstarch, and cold water
- Mix thoroughly until well combined (Haluing mabuti)
The Traditional Pounding Method (Pagbayo)
- Shape mixture into a ball
- Lift and slap back into bowl 100 times (about 10-15 minutes)
- Continue until paste becomes smooth and glossy (hanggang kuminis at magniningning)
- Mixture should pull away from bowl sides when ready
Shaping and Cooking
- Scoop 1 tablespoon of mixture
- Roll between palms to form balls
- Bring water to boil in a large pot
- Drop balls carefully into water
- Cook until they float (1-2 minutes) (around 350°F/175°C)
- Remove and cool completely
Making Manong’s Special Sauce
- Combine all sauce ingredients in a pot
- Stir until smooth (Haluing mabuti hanggang mamasa-masa)
- Bring to boil while stirring
- Cook 3-5 minutes until thickened
- Let cool (sauce will thicken more)
Tips from Lola’s Kitchen
- Always use the freshest fish possible (palaging gumamit ng sariwang isda)
- The more you pound, the bouncier the texture (mas matagal ang pagbayo, mas malutong)
- Test one fish ball first before shaping entire batch
- Keep hands wet while shaping to prevent sticking
- Don’t overcrowd when frying (huwag masyadong marami sa kawali)
Traditional Serving Suggestions
- Street-style: Skewered with bamboo sticks (tusok-tusok)
- In noodle soups (sa mami o sopas)
- Added to pancit canton
- With rice as ulam (viand)
Troubleshooting
- Too soft: Add more cornstarch, 1 teaspoon at a time
- Not bouncy: Need more pounding/mixing
- Breaking apart: Water too hot or mixture too loose
- Not floating: Water not hot enough
Ingredient Alternatives
- Fish options: mackerel (galunggong), round scad (alumahan), tilapia
- Cornstarch substitute: potato starch
- Thai chilies alternative: regular red chilies
- Brown sugar substitute: white sugar + molasses
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months
- Thaw completely before frying
- Sauce keeps for 1 week refrigerated
Variations
- Seafood balls (bola-bola ng seafood)
- Chicken balls (bola-bola ng manok)
- Cheese-stuffed fish balls
- Spicy fish balls (add chili powder to mixture)
Frequently Asked Questions
- Why aren’t my fish balls bouncy?
- Not enough pounding or wrong fish-to-starch ratio
- Can I use frozen fish?
- Yes, but fresh gives better texture
- How do I know when they’re properly cooked?
- They float when done
- Can I air fry instead?
- Yes, spray with oil and cook at 200°C for 8-10 minutes
Nutrition
The Story Behind Homemade Filipino Fish Balls (Tusok-Tusok)
In the bustling streets of post-war Manila, fish balls emerged as an ingenious solution to making seafood more accessible to everyday Filipinos. This humble street food, inspired by Chinese fish paste techniques, transformed simple fish scraps into delectable golden spheres that would become a cornerstone of Philippine street food culture.
By the 1970s, the familiar cry of “Fish ball! Fish ball!” began echoing through neighborhood streets as vendors pushed their wooden carts loaded with bubbling oil and fresh sauce. These mobile stalls, known as “kariton,” became gathering spots where students, workers, and families would congregate for their afternoon merienda, creating a unique “tusok-tusok” (poke-poke) culture that defines Filipino street food dining.
The dish’s popularity soared due to its perfect combination of affordability and satisfaction. The bouncy texture of properly made fish balls, achieved through the traditional method of repeatedly pounding fish paste, became the benchmark of quality. While factory-made versions eventually flooded the market, many Filipino families preserved their recipes, passing down the authentic preparation techniques from generation to generation.
Today, homemade fish balls represent a return to tradition, offering a way to recreate the beloved street food experience with quality ingredients and proper preparation methods. Making them from scratch allows control over the fish-to-filler ratio, ensuring each bite delivers the signature springy texture and genuine seafood flavor that made them a Filipino comfort food favorite.
Whether enjoyed as a quick snack, party appetizer, or added to noodle soups, fish balls have transcended their humble origins to become an integral part of Filipino food culture. Their enduring popularity proves that sometimes the simplest foods create the most lasting memories, especially when shared with family and friends over a bowl of special sweet-spicy sauce.