My mom recently cooked Ginanga which I thought was Paksiw na Isda. What’s the difference? Well, Paksiw na Isda is cooked with vinegar, garlic, ginger, salt, pepper,  water, and green chilli pepper. While the Ginanga only uses vinegar, garlic, salt, and pepper which makes it more sour than the latter.

Anyway, we have some leftover Ginanga and my mom asked me to remove its meat and make it into bola-bola (Fish Meatballs).

Ohh? Will that be delicious?

Here’s what you need:
Galunggong
Vinegar
Garlic
Salt
Pepper
Egg
Flour
Cooking Oil

So, here’s how we made it:

1. Cook your Ginanga as per usual. Cook the fish (we used galunggong) in vinegar, garlic, salt, and pepper.

2. Remove the meat of the fish.

3. Add pepper. I did not add any more salt since it was already flavorful.
4. Coat in flour but don’t put too much.

5. Put the beaten egg in the mixture then form the meat into balls.

4. Serve and enjoy your fish meatballs!

Yay! Didn’t think that it would be delicious too! Try this out and say no to food wastage!

Check out other easy recipes you can make for snacks!