Tuesday, June 12, 2012

Homemade Fish Balls

Photography by Patrick Martires 


INGREDIENTS:
400 to 500 grams fish fillet (any fish may be used)
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)
PROCEDURE:
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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A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.