Crispy Fish Balls with Chili Sauce
Golden, crispy fish balls tossed in a sweet-spicy chili sauce, finished with sesame seeds and fresh cilantro. A quick, flavorful appetizer or main that comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 280
- Protein
- 14g
Ingredients
- 16 pieces fish balls
- 3 tbsp vegetable oil
- ½ cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- ¼ cup fresh cilantro
- 4 leaves green leaf lettuce
Instructions
- 1
Pat the 16 fish balls dry with paper towels. Heat 3 tbsp vegetable oil in a large skillet over medium-high until shimmering, about 2 minutes.
- 2
Add the fish balls in a single layer. Fry, turning occasionally, until golden brown and crispy on all sides, about 8 minutes. Do not crowd the pan—work in batches if needed.
- 3
Remove the fish balls to a plate. Drain excess oil from the skillet, leaving about 1 tsp. Reduce heat to medium.
- 4
Add 1/2 cup sweet chili sauce and 1 tbsp soy sauce to the skillet. Stir and simmer until slightly thickened, about 2 minutes, until the sauce coats a spoon.
- 5
Return the fish balls to the skillet. Toss to coat evenly with the sauce, about 1 minute, until glossy and heated through.
- 6
Arrange 4 lettuce leaves on a serving plate. Spoon the fish balls over the lettuce. Sprinkle with 1 tbsp sesame seeds and 1/4 cup chopped cilantro. Serve hot.
Tools you’ll need
- Large skillet
- Paper towels
- Serving plate
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