Homemade Fish Balls

Ingredients:

500 grams fish fillets (any fish may be used)

1-inch piece ginger, peeled

4 cups potatoes, diced

1 cup carrot, diced

1 whole garlic, minced

1 egg, beaten

1½ cups cornstarch

½ cup cassava flour

Salt, to taste

8 cups fish stock

Oil, for deep-frying

1 cup vinegar

1 cup clear soda

1 cup brown sugar

3 tablespoons soy sauce

2 tablespoons cornstarch, dissolved in 3 tablespoons water Chili flakes (optional)

Procedure:

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

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

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

4. Place the fish flakes, 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.)

To 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.