Fish Balls Recipe

Peel off the bangus meat from the head to the skin.

Shred the bangus to small pieces.

In a separate bowl, mix the flour, baking soda, and water. Mix into a sticky dough. 

Combine the rest of the ingredients (tomatoes, onion, leeks, malunggay powder, and garlic) into the sticky dough mixture. Add salt and pepper to taste.

Heat enough oil in a deep pot for frying. Scoop out the mixture using an ice cream scoop into the pre-heated oil. Deep fry until golden brown, roughly 3 to 5 minutes. (You'll see the mixtures puff up and float.) 

Serve paired with sukang Ilocano or pinakurat. You may pair it also with a Sweet Chili Sauce.