These spicy fish balls are a solid way to turn cod fillets into something a little more interesting. The fish is blended with aromatics, so the heat from the chillies and the fragrance of coriander run through every ball rather than just sitting on the surface. The sweet and sour sauce comes together in one small pan while the fish balls rest, so nothing sits around getting cold. At serving, the two are kept separate, letting each person take as much sauce as they like.
About the Recipe
The fish mixture relies on egg white and cornflour to hold its shape during simmering, so the blending step matters. Everything needs to come together into a smooth paste before you start rolling the balls.
The sweet and sour sauce is thickened with a cornflour and rice wine vinegar paste, which gives it a glossy finish. Root ginger and hot pepper sauce add enough warmth to match the chillies already in the fish balls. Tamari is used here in place of regular soy sauce, giving a slightly deeper, less sharp flavour.
Why You Will Love This Recipe
The fish balls are simmered rather than fried, so they stay light. Because the chillies, garlic, peppercorns and coriander are blended directly into the paste, the seasoning is even all the way through.
The sauce takes no more than five minutes and uses pantry staples like tomato ketchup and vegetable stock. If you enjoy recipes like Vegetable Balls in Hot Garlic Sauce, this fish version follows a similar format and is just as straightforward to put together.
Cooking Tips
The most common mistake is not blending the fish paste long enough. If the paste is still chunky, the balls will fall apart in the water. Blend until the mixture is genuinely smooth before shaping.
Drop only a few balls into the boiling water at a time. If too many go in at once, the temperature drops and the balls can turn soft and waterlogged before they are properly cooked.
Top Tips
- Deseed the red chillies before blending if you want the heat to be noticeable but not sharp. Leave the seeds in only if you want a stronger kick.
- Wet your hands lightly before rolling the fish mixture into balls. This stops the paste sticking to your palms and helps you get a rounder shape.
- Mix the cornflour and rice wine vinegar paste before you start the sauce. Once the stock and ketchup come to the boil, you need to add it quickly.
- Do not skip the simmer after adding the cornflour paste to the sauce. One minute is enough to cook out the raw cornflour taste.
- If cod is not available, any firm white fish fillet such as haddock or pollock will work in the same quantities.
- Serve the sauce in a separate bowl rather than pouring it over the fish balls. This keeps the balls firm and stops them softening before eating.
Serving and Storing Suggestions
Serve the fish balls on a shallow dish with coriander leaves scattered over and the sweet and sour sauce in a small bowl on the side. They work well as a starter or as part of a shared spread alongside rice or noodles.
If you have leftovers, store the fish balls and sauce separately in covered containers in the refrigerator for up to a day. Reheat the fish balls gently in simmering water for two to three minutes and warm the sauce in a small pan.
Similar Recipes
- Sweet and Sour Fish
- Fish in Spicy Sauce
- Vegetable Balls in Hot Garlic Sauce
- Spicy Fried Fish Cubes
- Braised Whole Fish in Chilli and Garlic Sauce
Nutrient Benefits
Cod is a lean fish with a useful amount of protein per serving. Simmering rather than frying keeps the fat content low, and the sauce is built on vegetable stock rather than cream or butter.
Spicy Fish Balls with Sweet and Sour Sauce
Ingredients
- 600 gms, skinned and cut into bite-sized chunks Cod Fillets
- 1 clove, crushed Garlic
- 2 , deseeded and sliced Red Chillis
- 2 tsp Whole Black Peppercorns
- 1 tblsp Chives
- 1 tblsp + 1 tblsp for garnish Coriander Leaves
- 1 Egg White
- 1 tblsp Cornflour
- 1 tblsp Tamari Sauce
- 1 tsp Sesame Oil
- 2 tsp mixed with 3 tblsp rice wine vinegar Cornflour
- For Sweet and Sour Sauce:
- 175 ml Vegetable Stock
- 75 ml Tomato Ketchup
- 1 tblsp Soft Brown Sugar
- 1 slice, peeled and finely chopped Root Ginger
- 1/2 tsp Hot Pepper Sauce
Instructions
- Blend the garlic, peppercorns, chillies, chives and coriander in a mixer.
- Add the fish fillets and egg white.
- Blend to a smooth paste.
- Add the cornflour, tamari sauce and sesame oil.
- Blend for 1 more minute.
- Put a large pan of water over medium heat and allow it to boil.
- Shape the fish mixture into 1 to 1 1/2 inche balls.
- Drop the fish balls into the boiling water, few at a time, then bring the water back to the boil.
- Simmer for about 5 minutes.
- Remove the fish balls with a slotted spoon and set aside.
- To make the sweet and sour sauce, put the stock, ketchup, sugar, ginger and hot pepper sauce in a small pan.
- Bring to a boil and then add the cornflour paste to thicken.
- Reduce the heat and simmer for a minute.
- Put the fish balls on a shallow serving dish.
- Garnish with coriander leaves.
- Pour the sauce into a small bowl and serve on the side.
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Frequently Asked Questions
Can I use a different fish instead of cod?
Yes. Any firm white fish fillet works here. Haddock and pollock are the closest substitutes in terms of texture. Avoid oily fish like mackerel or salmon, as they produce a heavier paste that does not hold together as well when simmered.
What is tamari sauce and can I replace it with regular soy sauce?
Tamari is a Japanese soy sauce that is slightly thicker and less salty than standard soy sauce. You can use regular soy sauce in the same quantity if tamari is not available, but the flavour will be a little sharper. If your soy sauce is very salty, reduce the amount slightly.
My fish balls broke apart in the water. What went wrong?
This usually happens when the fish paste was not blended smooth enough, or when too many balls were added at once and the water temperature dropped too sharply. Make sure the paste is fully smooth before shaping, and add only a few balls at a time so the water comes back to the boil quickly.
Can I make the fish balls ahead of time?
You can blend and shape the fish balls a few hours in advance and keep them covered in the refrigerator until you are ready to cook. It is better to cook them fresh just before serving rather than simmering them ahead and reheating, as they can turn rubbery.
How do I know when the fish balls are fully cooked?
After simmering for five minutes, the fish balls should feel firm and have turned opaque all the way through. If you press one gently with a spoon and it springs back without collapsing, it is ready. You can also cut one open to check there is no translucent centre.
