(uncooked)I miss the fishballs in the Philippines! Fish balls as the name suggests, the ball is made of fish meat that has been finely pulverized. Gourmet fish balls are pulverized by hand. The most commonly eaten type of fish balls is colloquially known simply as fishballs. It is somewhat round in shape and served with a sweet and spicy sauce or with a thick black sweet and sour sauce.
Fish balls in the Philippines are sold by street vendors pushing wooden deep frying carts. The balls are served skewered, offered with a choice of three kinds of dipping sauces: Sour (pale orange colored) - vinegar, water, diced onions and garlic, Sweet (brown gravy colored) - corn starch, banana ketchup, sugar and salt, and Hot/Sour (amber or deeper orange colored) - the sweet variety with lots of small hot chilis added. Dark sauces are rare as these are soy sauce based and soy sauce is expensive in terms of food cost for street food. The latest iteration in the Philippine fishball industry is the introduction of 'ball' varieties: chicken, squid (cuttlefish actually), and kekiam.
....Would you like to try this? 
.JPG)
