Categories: Appetizer, Meryenda, Not Tried
Ingredients
- 400 to 500 grams fish fillet (any fish may be used; we used tilapia for this recipe)
- 1-inch piece ginger, peeled
- 4 cups diced potatoes
- 1 cup diced carrots
- 1 whole garlic, minced
- 1 egg, beaten
- 1 1/2 cups cornstarch
- 1/2 cup cassava flour
- salt and pepper to taste
- 8 cups fish stock
- oil for deep-frying
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- For the sauce
- 1 cup vinegar
- 1 cup Sprite or 7-Up
- 1 cup brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch dissolved in 3 tablespoons water
- chili flakes or chopped fres bird’s eye chili (optional)
Directions
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Poach the fish fillet in salted water with the ginger.
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Once cooked, flake the fish to make about 4 cups of flaked fish.
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In a separate pot, boil potatoes and carrots until soft.
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Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Purée until smooth.
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Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.
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Form into 1-inch balls. Simmer in fish stock until opaque. Drain.
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To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook.)
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Make the sauce: In a pan, mix together vinegar, soda, sugar, and soy sauce. Simmer until sugar is dissolved. Add the cornstarch mixture (increase the amount for a thicker consistency); boil to remove the starchy taste. For a spicy sauce, add chili. Serve with fish balls.