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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.

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

golden-fish-ball-in-premium-sweet-sour-sauce

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