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.