Golden Fish Ball in Premium Sweet & Sour Sauce

A crispy fried golden fish ball coated in a glossy, well-balanced sweet and sour sauce with vibrant vegetables. Crunchy outside, dense and tender inside.

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Servings: 2 - 3 Portions

Ingredients

Main

• 300 g Golden Fish Balls

• Cooking oil, for deep frying

Vegetables

• ½ red bell pepper, cut into bite-size chunks

• ½ green bell pepper, cut into bite-size chunks

• ½ medium onion, cut into wedges

• 80 g pineapple chunks (fresh preferred)

Sweet & Sour Sauce

• 3 tbsp tomato ketchup

• 1 tbsp chili sauce (adjust to taste)

• 1 tbsp oyster sauce

• 1 tbsp rice vinegar

• 1½ tbsp sugar

• 80 ml water or chicken stock

• 1 tsp cornstarch mixed with 2 tbsp water

• 1 tsp butter (optional, for extra gloss)

Garnish

• Toasted white sesame seeds

• Finely chopped spring onions

Instructions

Fry the Fish Balls

• Heat oil to 170–175°C (340–350°F).

• Fry the golden fish balls until crispy and evenly golden, about 3–4 minutes.

• Remove and drain on paper towels. Set aside.

  
  

Prepare the Sauce

• Heat 1 tbsp oil in a wok or pan over medium heat.

• Sauté onion until slightly translucent.

• Add bell peppers and pineapple; stir-fry for 30–40 seconds to keep them crunchy.

• Add tomato ketchup, chili sauce, oyster sauce, rice vinegar, sugar, and water/stock.

• Stir well and bring to a gentle simmer.

  
  

Thicken & Finish

• Slowly pour in the cornstarch slurry while stirring.

• Cook until the sauce becomes thick, glossy, and smooth.

• Add butter (optional) and stir until melted for a premium finish.

  
  

Combine

• Add fried golden fish balls into the sauce.

• Toss gently until evenly coated.

• Taste and adjust sweetness or acidity if needed.

Serving Suggestions

• Serve hot with steamed white rice

• Perfect as a main dish, rice bowl, or sharing plate