This street food staple gets a better-for-you, whip-it-at-home upgrade. Just fry, skewer, and dip!
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
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 fresh bird's eye chili (optional)
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.
Photography by Patrick Martires | Styling by Elaine P. Lim
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