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.