Homemade Fishballs. There is a particular season in the Philippines wherein galunggong fish is abundant and its price in the market is relatively cheap.
Galunggong fish or scad in English is one of the many tropical fishes that has a unique, tasty flavor which makes me love it. When it’s fresh (fresh means bagong huli at kaaahon lang mula sa bangka), I usually buy several kilos of it and I cook them in many ways like, pinangat na galunggong, tinamales na galunggong, fishball na galunggong, paksiw na galunggong and others.
Click here for the recipe of my tamales na galunggong.
Click here for my tilapia fillet recipe.
Click here for my sweet and sour fish recipe.
Click here for my pinaputok na tilapia recipe.
Click here for my steamed tilapia recipe.
- ½ kg. galunggong (simmered for 8-10 minutes, deboned)
- 2 large eggs (beaten)
- 1/2 cup flour
- 1 large carrots (grated)
- 1 medium size bell pepper (minced)
- 2 medium sized onions (minced)
- 3 table spoons of calamansi juice
- 2 tablespoons soy sauce
- 1 table spoon brown sugar
- 1 teaspoon iodized salt
- A pinch black pepper
- 1 pinch of magic sarap
- 1 tablespoon pure calamansi juice
- Combine all ingredients and mix thoroughly in a large bowl.
- Form the mixture into small, ball-like shape or use a round molder for a perfect round shape, as you deep fry in a medium heat.
- Fry until golden brown.
- Serve with a banana catsup if desired.