Isda Bola-Bola — Filipino Fish Balls in Sweet Soy Sauce

Ingredients (serves 4)

• 400 g white fish fillet or sardine / mackerel / tuna, deboned and flaked

• 2 tablespoons corn starch or tapioca

• 1 egg (optional, for binding)

• Light salt (fish may already be salty)

• Black pepper

• Neutral oil for frying

Fish Balls Preparation

Chop or grind the fish finely until you get a sticky paste.
Add the starch, egg (if using), salt, and pepper; mix until the dough holds together well.
Shape the mixture into balls with your hands, wetting your palms to prevent sticking.
Fry in hot oil (about 170–180°C / 340–360°F), in small batches, until golden and puffed up (about 2 to 3 minutes). Drain on paper towels.

Sweet Soy Sauce (Manong Sauce)

• 1 cup soy sauce

• ½ cup brown sugar

• 1 to 2 garlic cloves, minced

• ½ teaspoon flour or starch for thickening

• Finely chopped Thai red chili (optional)

Sauce Preparation

In a saucepan, combine all ingredients except chili. Heat over medium heat, stirring until the sugar dissolves and the sauce thickens slightly (3 to 5 minutes). Add chili at the end to add a spicy kick. Let it cool slightly.

Serving

Serve the fish balls hot, with the sauce on the side or poured over them.
Traditionally presented on wooden skewers, sold as street food.

Traditional Tips

• Bouncy texture: the more you work the dough, the more elastic and well-formed the balls will be when fried.

• Fry in small batches: keeps oil temperature steady and ensures even browning.

• Test cook one ball first to adjust consistency or seasoning before frying the whole batch.

Summary

Classic Filipino street food: fish balls locally called bola-bola or Isda Bola-Bola.
Fried fish balls made from flaked fish and starch, with a slightly elastic texture.
Served with a sweet or sweet-spicy soy sauce, typical of street stalls.