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Cha Ca
/chah kah/
Fish Balls/Patties

2 lbs Tilapia (or catfish), gutted and cleaned
½ lb Ground pork


2 tbsp Fish sauce
1 tbsp Sugar
1 tbsp Garlic powder
1 tbsp Dill (dried)
½ tbsp Pepper
½ tbsp Onion powder
2 tbsp Potato starch
1¼ tbsp Baking soda
3 tbsp

Canola oil (2 tbsp for marinade, 1 tbsp for frying)


Instructions: (optional)
1.  Rinse fish with cold water. Pat fish with paper towels, so they are very dry.
2.  Cut the fish into 2-inch sections
3.  Combine all the ingredients for the marinade (including 2 tbsp canola oil) and mix well.
4.  In a mixing bowl, coat all the fish with the marinade.
5.  With a food processor, combine the fish with the ground pork. With 3-5 pulses the mixture will become a paste. Careful not to overwork the mixture.
6.  Put mixture into a freezer-safe container and freeze for 2-3 hours.
7.  Now, we’re ready to form the fish into balls or patties. Your choice.
8.  If frying, heat the pan on high with 1 tbsp of canola oil. Fry up the fish balls/patties until golden brown.