Focused recipe
Sardines Fish Ball with Sweet and Sour Sauce
Canned sardines made into balls and then fried to perfection and served with a sweet and sour dipping sauce.
Filipino Updated 4/15/2020
Ingredients
Measured from the catalog payload.
- 2 cans sardines in tomato sauce
- 1 cup pechay chopped
- 2 teaspoons knorr liquid seasoning
- 2 tablespoons green onion chopped
- 3/4 cup breadcrumb
- 2 1/2 teaspoons sugar
- 5 teaspoons white vinegar
- 2 pieces egg
- 1 1/2 teaspoons cornstarch
- 2 cups cooking oil
- 3 tablespoons water
Instructions
7 cooking steps
- Open the can of the sardines. Separate the fish from the sauce using a kitchen sieve.
- Prepare the sweet and sour sauce by heating the sauce in a saucepan. Add vinegar. Let the mixture boil. Stir and then add sugar. Thicken the sauce by mixing cornstarch and 3 tablespoons water. Pour the mixture into the pot. Stir and cook until the sauce thickens. Set aside.
- Start making the sardine balls by placing the fish (sardines) in a bowl. Mash it and then add the chopped pechay and crack a piece of egg into the bowl. Mix well.
- Add Knorr liquid seasoning and around 3 tablespoons of breadcrumbs. Continue mixing until all ingredients are well blended. Note: add more breadcrumbs if needed.
- Crack the remaining egg and place it in a clean bowl. Beat until smooth. Scoop around 2 tablespoons of sardine mixture and mold it into a sphere. Dip in beaten egg and then roll it over the remaining breadcrumbs.
- Heat oil in a small cooking pot. Deep-fry the sardine balls using low to medium heat until it turns golden brown.
- Remove from the pot and arrange in a serving plate. Serve with sweet and sour sauce. Share and enjoy!
Catalog details
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Appetizer, Main Course, Fish easy sardines recipe, fish balls, how to make fish balls Public recipe Revision 1