Appetizer

Filipino Fish Balls with Sweet Hoisin Sauce (Bola-Bola na Isda)

Original name: Filipino Fish Balls with Sweet Hoisin Sauce

Prep

15 mins

Cook

20 mins

Servings

FilipinoEasySnackAppetizerDairy FreeEgg FreeNut Free

About this dish

Golden, bouncy fish balls with a sweet and savory hoisin dip are a beloved street food in the Philippines. This recipe brings the fun of sidewalk snacking to your kitchen, using a simple batter that fries up crispy on the outside and tender inside.

Perfect for parties, merienda, or a playful weeknight appetizer.

Ingredients

UK and US measurements are both included for every recipe.

white fish fillets

protein

450 g

Imperial: 1 lb

red onion

vegetable

1/2 cup (about 1 small)

garlic

vegetable

2 cloves

fish sauce

seasoning

1 tablespoon

black pepper

spice

1/2 teaspoon

all-purpose flour

grain

1/2 cup (65 g)

Imperial: 1/2 cup

cornstarch

grain

1/4 cup (30 g)

Imperial: 1/4 cup

baking powder

other

1 teaspoon

water

liquid

1/4 cup (60 ml)

Imperial: 1/4 cup

oil for frying

fat

3 cups (710 ml)

Imperial: 3 cups

hoisin sauce

seasoning

1/2 cup (120 ml)

Imperial: 1/2 cup

rice vinegar

liquid

2 tablespoons

honey

other

1 tablespoon

sesame seeds

spice

1 tablespoon

scallions

herb

2 tablespoons

Method

Blend the fish mixture

5 minutes

In a food processor, pulse the fish chunks until finely chopped but not pasty. Add the onion, garlic, fish sauce, and pepper, and pulse until well combined.

Form the batter

Transfer the fish mixture to a bowl. Add flour, cornstarch, and baking powder. Stir in the cold water a little at a time until a thick, cohesive batter forms. The mixture should hold together when squeezed; if too dry, add a splash more water.

Rest the batter

Cover and rest the batter in the refrigerator for 10 minutes while you heat the oil. This relaxes the gluten and helps the balls hold their shape.

Heat the oil

In a deep pot or skillet, pour enough oil to reach 2 inches deep. Heat to 350°F (175°C). Use a thermometer for accuracy.

Shape and fry

15 minutes

With wet hands or a small cookie scoop, form the mixture into 1-inch balls. Carefully drop a few into the hot oil, working in batches to avoid crowding. Fry for 3–4 minutes, turning occasionally, until golden brown and cooked through (internal temperature 145°F/63°C). Drain on paper towels.

Make the sauce

Meanwhile, whisk together hoisin sauce, rice vinegar, and honey in a small bowl until smooth.

Serve

Serve the hot fish balls with the hoisin sauce for dipping. Garnish with sesame seeds and scallions if desired.

Equipment

Food processor
Deep skillet or pot
Deep-fry or candy thermometer
Slotted spoon or spider skimmer

Nutrition facts

360 kcal

Calories

28 g

Protein

35 g

Carbohydrates

12 g

Fat

2 g

Fiber

780 mg

Sodium

Tips

For the bounciest texture, keep the fish ice-cold before blending and use a light hand when shaping.
If you don't have a thermometer, drop a tiny bit of batter into the oil – it should sizzle and float to the surface within 30 seconds.
The fish balls can be shaped ahead and refrigerated for up to 4 hours before frying.

Serving suggestions

Serve warm with toothpicks as a party pick-me-up. They often come with a spicy vinegar dip too – if you like heat, add a few slices of chilies to the sauce.

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Recipe by

Liza Villanueva

Specialises in Filipino cuisine

Liza makes ube halaya that has healed family rifts. She believes purple is a flavor.

Describe yourself in three words: Cheerful, whimsical, loves purple.