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Ingredients:

500 g Ground Fish Meat

a. Mix 1

1 1/2 Tbsp Salt refined
1 tsp Phosphate
1/4 Cup chilled water

b. Mix 2

1/4 Cup - TVP powder
1/2 tsp Carageenan
1 tbsp Isolate
1/4 Cup Qualicel
3/4 Cup Chilled water

c. Mix 3

3 Tbsp Refined Sugar
1/4 tsp MSG
1/4 tsp Baking soda
2 Tsp white pepper
2 Tsp Garlic powder
1 1/2 cup Cornstarch
1/4 cup Iced water
1 tsp BF blend
1/2 tsp Meaty ginisa

Procedures:

1. Add mix 1 to the ground fish meat.
2. Mix until translucent appearance is attained.
3. Add mix 2. Continue mixing for 5 minutes to obtain homogenized mixture.
4. Add mix 3 alternately with iced water
5. Form into balls and soak in cold water for 20 minutes.
6. Put in simmer water.
7. Drain and let it cool before packing. Store in freezer.
8. Deep fat fry for 2-3 minutes.
9. Serve with sauce.

Sweet and Sour Sauce Ingredients:

1. 1/2 Cup of water
2. 1/4 Cup of sugar
3. 3 Tbsp vinegar
4. 1 Tbsp cornstarch\1/2 Tsp Salt
5. 2 Tbsp Oil
6. 3 Tbsp catsup
7. 1 pc. Siling labuyo

Cook until translucent texture obtained.

1. Sweet Sauce Ingredients:
2. 1/2 Cup of water
3. 1 tbsp Soy sauce
4. 1 Tbsp brown sugar
5. 1/2 Tsp MSG
6. 2 Tsp garlic powder

Cook until translucent texture obtained.

Source: Spice and Food Mix
www.spiceamdfoodmix.com

Ingredients:

1. Fresh fish (kalaso,dalagang bukid,labahita,bidbid,torsillo & bisugo)
2. 2 tsp. Salt
3. 1 Cup all purpose flour
4. 1 Cup Cornstarch
5. 2 Tbsp. baking powder
6. 1/2 Cup water
7. 1/4 tsp Monosodium glutamate (MSG) optional

Procedures:

1. Wash fish, split into butterfly fillet and eviscerate. Wash and drain.
2. Separate fish meat from skin & bones & chop finely.
3. Add salt to fish and mix evenly. Gradually add flour, cornstarch, baking powder and MSG (optional) and mix well
4. Add iced water and mix well until thick homogeneous paste is obtained.
5. Form into balls and allow set in water for 2 hours
6. Cook in boiling water. When balls float, they are already cooked.
7. Transfer fish ball to colander and cool to room temperature.
8. Pack the fish ball in polyethylene bags with weights of 1/4 kg to 1 kg per pack
9. Store the products in chiller or freezer.

Sauce: Ingredients:

1. 3/4 Cup of water
2. 1/2 tbsp cornstarch
3. 1/2 tbsp. patis
4. 1/2 tbsp flour
5. 2 tbsp sugar
6. 1/3 tsp black pepper

Procedures:

Combine all ingredients and cook in medium heat with constant stirring (5-10 minutes)

Source: ITDL, DOST