This street food staple gets a better-for-you, whip-it-at-home upgrade. Just fry, skewer, and dip!


  • 400 to 500 grams fish fillet
    (any fish may be used; we used tilapia for this recipe)
  • 1-inch piece ginger, peeled
  • 4 cups diced potatoes
  • 1 cup diced carrots
  • 1 whole garlic, minced
  • 1 egg, beaten
  • 1 1/2 cups cornstarch
  • 1/2 cup cassava flour
  • salt and pepper to taste
  • 8 cups fish stock
  • oil for deep-frying

For the sauce

  • 1 cup vinegar
  • 1 cup Sprite or 7-Up
  • 1 cup brown sugar
  • 3 tablespoons soy sauce
  • 2 tablespoons cornstarch (dissolved in 3 tablespoons water)
  • chili flakes or chopped fresh bird's eye chili (optional)


1 Poach the fish fillet in salted water with the ginger.

2 Once cooked, flake the fish to make about 4 cups of flaked fish.

3 In a separate pot, boil potatoes and carrots until soft.

4 Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Purée until smooth.

For the complete recipe, head to!

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Fishballs Homemade Street Food

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