Are you a street food connoisseur? If yes, this home-made fish ball and kikiam recipe is for you. Traditionally a Filipino street food, fish balls and kikiam are popular because they are cheap. I remember the vendors pushing their food carts in the afternoon and people coming out of their homes to buy. Usually presented on a bamboo skewer, or you can bring your own bowl and pour the sauce on top. Filipino vendors have their own unique dipping sauce to complement the taste of fish balls and kikiams. You can make your own sweet, savory sauce or vinegar dipping sauce. I know you’re eager to get started and make your own fish balls and kikiam. So let’s get to it les amis! On y Va! (Let’s go!)
You can make a big batch and just freeze them until ready to use. Just fry, skewer, and dip!
The secret ingredient is always LOVE
Tips on Fish ball and Kikiam
- Any fish may be used but for this recipe as long as it’s meaty. I used cod fish fillet because the meat is really white in color.
- You can also add some shrimps, squid with the skin peeled off when making fish balls.
- To get that springy and soft feel that fish balls have, you need to add egg white and blend the batter to make it smooth and glossy.
Fish ball and Kikiam
- 750 grams cod fish fillet cut to small pieces
- 2 cloves garlic
- 1/2 onion
- 1/4 tsp white ground peppercorn
- 1 tbsp salt
- 1 tbsp sugar
- 1/4 cup cornstarch
- 1/4 cup all purpose flour
- 1 egg white
- 1 tbsp cooking oil
For the sweet and savory sauce
- 2 cups water
- 2 1/2 tbsp cornstarch
- 1/2 cup brown sugar
- 3 cloves garlic crushed
- 1 medium onion minced
- 1/8 tsp salt
- 4 tbsp soy sauce
- 1 pc red chili pepper optional
- In a food processor, put all ingredients and blend until smooth and sticky. You can also use a blender or hand blender.
- If you’re making kikiam, take a wooden spatula and spread some of the fish paste on top.
- Then using another spatula, gently roll the paste until you have a sausage like shape.
- Like so
- If you’re making fish balls, scoop some of the fish paste on a spoon and shape into a ball.
- In a deep cooking pot, heat about 2 cups of oil. Add fish balls or kikiam and cook, stirring occasionally, until golden and puffed. Remove from heat and drain on paper towels. Serve with the sweet and spicy fish ball sauce.
Making the sweet and savory sauce.
- In a sauce pot, combine water, soy sauce, garlic, chili pepper, brown sugar, flour, cornstarch, salt, and pepper. Stir well until well blended and smooth.
- Bring to a boil, stirring regularly, for about 3 to 5 minute or until thickened.