Fish ball and Kikiam
Primarily made from fish meat ground to a paste, are deep-fried until golden and then skewered in wooden sticks and dipped in a variety of sauces ranging from sweet, spicy to sweet and sour.
Servings: 36 pieces
- 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.
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.