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.
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Appetizer, Main Course
Cuisine: Filipino
Keyword: easy sardines recipe, fish balls, how to make fish balls
Servings: 4 people
Calories: 328kcal
Author: Vanjo Merano
- 2 cans sardines in tomato sauce
- 1 cup pechay chopped
- 2 teaspoons Knorr Liquid Seasoning
- 2 tablespoons green onion chopped
- ¾ cup breadcrumbs
- 2 ½ teaspoons sugar
- 5 teaspoons white vinegar
- 2 pieces eggs
- 1 ½ teaspoons cornstarch
- 2 cups cooking oil
- 3 tablespoons water
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!
Calories: 328kcal | Carbohydrates: 19g | Protein: 19g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 645mg | Potassium: 332mg | Fiber: 1g | Sugar: 4g | Vitamin A: 879IU | Vitamin C: 8mg | Calcium: 294mg | Iron: 3mg