Try these Vegan Fish Balls that are delicious, crunchy, and dipped in a spicy and sweet sauce that will take you back to the streets of the Philippines!
Missing Filipino street food? Try my Vegan Isaw (barbecued oyster mushrooms), Ube Ice Candy (Purple Yams), or my Shakoy (Filipino Donuts)!
What are fish balls?
Fish Balls are popular street food in the Philippines that are usually sold on carts by street vendors who peddle around town. Dipped in a sauce full of bold and fragrant flavors that also can be enjoyed with other street food like kwek kwek.
What are fish balls made of?
It's usually made with fish paste, salt, egg whites, and corn starch. But manufacturers have changed the recipe to save money so it's made more with cheaper ingredients.
Thankfully, it's super easy to make at home, so give them a try!
Top Tips
- Press Tofu for Best Texture: Press the tofu to remove excess moisture before using it in the recipe. This helps achieve a firmer texture, making the fish balls hold together better.
Substitutions
Tofu:
- Tempeh: For a firmer texture and nutty flavor.
- Chickpeas: For a similar texture and protein content.
- Seitan: For a chewier, more meat-like texture.
Nori (Seaweed) Sheets:
- Dulse Flakes: For a similar sea-like flavor.
- Wakame: Another type of seaweed that can be finely chopped and mixed in.
- Kelp Granules: For a seaweed flavor with a different texture.
Soy Sauce:
- Tamari: For a gluten-free alternative.
- Coconut Aminos: For a soy-free, slightly sweeter option.
- Miso Paste: Diluted with water for a similar umami flavor.
Breadcrumbs:
- Panko: For a lighter, crispier texture.
- Crushed Rice Crackers: For a gluten-free option with a crunchy texture.
- Ground Oats: For a whole grain, slightly chewy texture.
Cornstarch:
- Arrowroot Powder: For a similar thickening effect.
- Potato Starch: For a thicker, more substantial texture.
- Tapioca Starch: For a slightly chewier texture.
Nutritional Yeast:
- Vegan Parmesan: For a similar cheesy, umami flavor.
- Ground Cashews: For a nutty, slightly cheesy flavor.
- Miso Paste: For an umami boost, though the texture will differ.
Lemon Juice:
- Lime Juice: For a similar tangy flavor with a slightly different citrus note.
- Apple Cider Vinegar: For acidity with a subtle fruity flavor.
- White Wine Vinegar: For a milder acidic flavor.
Garlic Powder:
- Fresh Garlic: Minced for a stronger, more pungent flavor.
- Onion Powder: For a slightly different but complementary flavor.
- Shallot Powder: For a milder, sweeter garlic-like flavor.
Dulse Flakes:
- Nori Sheets: Finely chopped for a similar sea-like flavor.
- Kelp Granules: For a different type of seaweed flavor.
- Wakame: For a similar flavor with a slightly different texture.
Storage
- Store vegan fish balls in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator before reheating and check for freshness before consuming. Reheat in a skillet over medium heat or in an oven at 350°F (175°C) until heated through and crispy. Avoid microwaving to maintain their texture.
Ingredients
Listed below are all the ingredients you will need:
Fish Balls:
- water
- dried seaweed or nori seaweed
- all-purpose flour
- cornstarch
- onion powder
- black pepper
- rock salt
- brown sugar
- carrots
- green onions
- squash
- coconut oil
For the sauce:
- water
- sugar
- soy sauce
- salt
- cornstarch
- onion powder
- garlic powder
- garlic cloves
- red onions
Instructions
To make the fish balls:
In a medium bowl, add 2 cups of water, and seaweed and soak until softened, about 10 minutes. Next, remove the seaweed from the water, mince the seaweed, and place it back in the water. If using nori seaweed, mince, then set aside.
In a large bowl, whisk flour, cornstarch, onion powder, black pepper, rock salt, and brown sugar until well combined.
Next, gradually add soaked minced seaweed water to the bowl and mix. Then add carrots, green onions, and squash.
Heat a nonstick frying pan over medium heat and add coconut oil.
Using a spoon, scoop and drop spoonfuls of the fishball batter into the pan and cook until it’s golden brown.
Once it’s cooked, remove it from the saucepan, place it on a strainer to remove the excess oil, and place it on a plate and continue cooking until no more fish ball batter.
To make the sauce:
In a medium bowl, add water, and sugar and mix until the sugar is dissolved. Then add soy sauce, salt, cornstarch, onion powder, and garlic powder, and mix until well combined making sure to remove any lumps.
In a saucepan, add sauce and over medium heat bring the sauce to a boil so the sauce can thicken. Keep an eye on it, so the sauce does not burn. Then add garlic and onions and simmer for a minute then turn off the heat.
Then coat your fish balls and give them a try! You'll love them!
Frequently Asked Questions
Looking for more vegan Filipino Recipes? Try these:
- Ginataang Kalabasa
- Grilled Eggplant with Coconut Milk
- Vegan Kare-Kare
- Pinakbet
- Vegetarian Bicol Express
Filipino Vegan Fish Balls
Ingredients
Fish Balls:
- 2 cups water
- ½ cup dried seaweed or nori seaweed
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 tablespoon rock salt
- 1½ tablespoons brown sugar
- ½ cup grated carrots
- 2 tablespoons green onions sliced
- ½ cup grated kalabasa squash
- 2 cups coconut oil for frying
For the Sauce:
- 2 cups water
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 garlic cloves minced
- ¼ cup red onions minced
Instructions
For the Fish Balls:
- In a medium bowl, add 2 cups of water and soak the dried seaweed until softened, about 10 minutes. If using nori seaweed, mince it and set it aside.
- Remove the softened seaweed from the water, mince it, and return it to the water.
- In a large bowl, whisk together the 2 cups of flour, ¼ cup cornstarch, ½ teaspoon onion powder, ½ teaspoon black pepper, 1 tablespoon rock salt, and 1½ tablespoons brown sugar until well combined.
- Gradually add the soaked minced seaweed water to the dry ingredients, mixing until smooth.
- Stir in the ½ cup grated carrots, 2 tablespoons sliced green onions, and ½ cup grated kalabasa squash, mixing until well combined.
- Heat a nonstick frying pan over medium heat and add 2 cups of coconut oil.
- Using a spoon, scoop and drop spoonfuls of the fish ball batter into the hot oil, cooking until golden brown.
- Once cooked, remove the fish balls from the pan, place them on a strainer to drain excess oil, then transfer them to a plate. Continue cooking until all the batter is used up.
- Thread 5-6 fish balls onto a bamboo skewer and serve with the sauce.
For the Sauce:
- In a medium bowl, combine 2 cups of water and 2 tablespoons of sugar, stirring until the sugar is dissolved.
- Add 1 tablespoon soy sauce, 1 teaspoon salt, 1 tablespoon cornstarch, 1 teaspoon onion powder, and ½ teaspoon garlic powder to the mixture, whisking until smooth and free of lumps.
- Pour the sauce mixture into a saucepan and bring to a boil over medium heat, stirring frequently until the sauce thickens.
- Add 2 minced garlic cloves and ¼ cup minced red onions, simmering for an additional minute before turning off the heat.
- Allow the sauce to cool slightly before serving with the fish balls.
Max says
A favorite whenever I bring it to Filipino parties!
Lainey says
Oh yes, Max. This is really a crowd-pleaser in Filipino gatherings. Thank you for dropping by!
Dee says
Wow! You did it again Lainey! Delicious!
Auggie.G says
I'm really confused as to what to use for these "fish balls" first you mention tofu but the official recipe on the recipe card uses carrots and squash. could you please clarify this?