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Fish Balls with Sweet Chili Sauce

Name: Fish Balls with Sweet Chili Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: Fish Balls with Sweet Chili Sauce

Pencuci Mulut • Malaysia

120

KCAL

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PROTEIN (G)

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CARBS (G)

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FAT (G)

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Cara Membuat Fish Balls with Sweet Chili Sauce

Versi tradisional + sihat dengan foto langkah demi langkah · 35 min jumlah · 2 hidangan

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How to Make Fish Balls with Sweet Chili Sauce (Traditional & Healthy Version)

Persediaan: 15 minit

Memasak: 20 minit

2 hidangan

Mudah

Fish Balls with Sweet Chili Sauce, known locally as 'Bebola Ikan dengan Sos Cili Manis', is a beloved dish in Malaysia, celebrated for its multicultural influences ranging from Malay to Chinese culinary traditions. This healthy recipe incorporates local ingredients like lemongrass and pandan, giving a distinctive aroma and flavor unique to Malaysian cuisine. The dish is a staple at hawker stalls and household gatherings, offering a delightful balance between savory fish balls and a sweet, tangy chili sauce. In Malaysia, fish balls are typically made using fresh fish, creating a bouncy texture and clean taste. The accompanying sweet chili sauce is crafted with local chili, gula Melaka (palm sugar), and vinegar, delivering a vibrant, zesty kick. Fish Balls with Sweet Chili Sauce is not only satisfying but also fits perfectly into a health-conscious Malaysian diet, thanks to its lean protein content and reduced use of processed ingredients. Whether enjoyed as a snack or light meal, this recipe is loved by all ages and highlights the rich tapestry of Malaysian food culture.

Mesra diabetes Penurunan berat Mesra kanak-kanak Boleh diubah suai jadi vegan

Bahan-bahan(untuk 6-8 fish balls with 2 tablespoons of sweet chili sauce)

200g Fresh fish fillet (tilapia or tenggiri) (bebola ikan)
2 tablespoons Cornstarch (Kanji jagung)
1 Egg white (Putih telur)
1/2 teaspoon Salt (Garam)
1/4 teaspoon White pepper (Lada putih)
1 leaf Pandan leaf (Daun pandan, finely chopped) - pilihan
1 stalk Lemongrass (Serai, finely chopped) - pilihan
2 Red chili (Cili merah)
1 tablespoon Gula Melaka (palm sugar) (Palm sugar)
2 tablespoons Rice vinegar (Cuka beras)
1/4 cup Water (Air)
1 tablespoon Fresh coriander (Daun ketumbar, chopped) - pilihan

Arahan

1
Blend the fish fillet, egg white, cornstarch, salt, and white pepper until smooth and sticky. If using, add chopped daun pandan and serai for extra aroma.
5 minutes
Ensure fish is well blended for bouncy texture.
2
Wet your hands and shape the fish paste into small balls (about walnut size).
5 minutes
Keep hands moist to prevent sticking.
3
Bring a pot of water to a gentle boil. Drop in the fish balls and cook until they float to the surface (about 3-5 minutes). Remove and set aside.
8 minutes
Don't overboil; floating indicates doneness.
4
For the sweet chili sauce, blend cili merah, gula Melaka, rice vinegar, and water until smooth.
3 minutes
Adjust chili quantity for desired spiciness.

Kenapa hidangan ini sihat

This recipe is a healthy option because it avoids deep-frying, uses fresh fish for high-quality protein, and incorporates natural sweeteners and spices. By steaming or boiling the fish balls, you preserve nutrients and reduce calorie intake. The sauce is made with minimal sugar and no artificial additives, making it ideal for weight management, diabetic diets, and families seeking nutritious Malaysian food. The use of herbs enhances flavor without relying on excessive salt or oil.

Fish Balls with Sweet Chili Sauce is rich in lean protein from fish, making it a great choice for muscle maintenance and repair. The use of egg white keeps cholesterol low, and the inclusion of local herbs like pandan and lemongrass adds antioxidants and micronutrients. The sweet chili sauce uses natural gula Melaka for a lower glycemic impact compared to refined sugars. This dish is low in saturated fat, provides essential minerals such as phosphorus and selenium, and contains fiber from herbs. It offers a balanced nutritional profile suitable for health-conscious Malaysians.

Petua

💡Tip 1: Use very fresh fish for best flavor and texture.
💡Tip 2: Add a touch of lime juice to the sauce for extra zest.
💡Tip 3: Chill fish paste before shaping for easier handling and firmer balls.

Penyimpanan & hidangan

Store leftover fish balls and sauce separately in airtight containers. Refrigerate for up to 2 days. Reheat gently by steaming or microwaving. Sauce may thicken; add a splash of water when reheating.

Paling sesuai dihidang: Breakfast or Lunch