Fish balls
1-inch piece ginger, peeled

4 cups potatoes, diced

1 cup carrot, diced

1 whole garlic, minced

1 egg, beaten

1 1/2 cups cornstarch

1/2 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



Poach the fish fillet in salted water with the ginger.

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

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

Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Puree until smooth.

Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.

Form into 1-inch balls. Simmer in fish stock until opaque. Drain.

To serve,deep-fry in oiluntil golden brown. (Freeze uncooked balls until ready to cook.)

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.