How to Make Fish Kikiam, Chinese Squid Balls and Fish Crackers

This is the last part of my training lecture on Fish Processing. Click the link to access the first part.


2 cups filleted/chopped fish
½ cup chopped shrimps
½ cup singkamas (in small cubes)
½ cup carrots
½ cup finely chopped kintsay
½ – ¾ tbsp. refined salt
1½ tsp. white pepper
3 tbsp. cornstarch
6 tbsp. flour
¼ tsp. monosodium glutamate (MSG)
oil for frying

Utensils and Equipment
chopping board
frying pan
knives turner
measuring cups and spoons strainer
mixing bowl stove

Packaging Materials

PP/PE bags (.003 thickness)

1. Combine all ingredients and blend thoroughly.
2. Wrap the mixture in taope or panyu-panyoan and form into rolls [approximately 3 cm (1¼ inch) diameter and 14 cm (5½ inches) long].
3. Steam for ten (10) minutes, cool and drain.
4. Fry in vegetable oil until golden brown.

6 Replies to “How to Make Fish Kikiam, Chinese Squid Balls and Fish Crackers”

  1. Hi, can you please help me create a low cost fish ball, kikiam and squid ball recipe?

    Thanks a lot in advance..and God bless!!

    1. it is easy. use a lot of textured vegetable protein (TVP) starch or flour and artificial flavorings to it. Our favorites from street sides are basically made of this. Very little to fish and meat at all.

      Or the other hand, try making more expensive but high quality product. Sell it to people who preferred it.

  2. Hi, I just wanna ask about the Fish cracker recipe..Can you give me a copy it and how it is processed?I’m planning to have a fish cracker business.

    Thank you..God bless!

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