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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• .
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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

1. Poach the fish fillet in salted water with the ginger.

2. Once cooked, flake the fish to make about 4 cups of flaked fish.

3. In a separate pot, boil potatoes and carrots until soft.

4. Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Purée until smooth.

5. Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.

6. Form into 1-inch balls. Simmer in fish stock until opaque. Drain.

7. To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook.)

8. 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.

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