Prep time 20 minutesCooking time 20 minutesServes 8-10

4-5 cups water500 grams fish, (use fillets), (any fish may be used; we used
tilapia for this recipe)1-inch piece ginger, peeled and slicedsalt, to season1
cup carrot, diced4 cups potatoes, diced1 whole garlic, chopped1 egg,
beaten2-3 cups all-purpose flour1 1/2 cups cornstarchsalt, to tastepepper, to
taste8 cups fish stockoil, for deep-frying

For the sauce:2 tablespoons oil1 red onion, thinly sliced3 tablespoons soy
sauce4 tablespoons cornstarch, dissolved in 3 tablespoons water1 cup
vinegar1/2 cup water1 cup brown sugar

1
Poach the fish fillet in salted water with the ginger.

2
In a separate pot, boil potatoes and carrots until soft.

3
Place the fish, potatoes, carrots, garlic, and egg in a food processor. Purée
until smooth.

4
Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt
and pepper.

5
Form into 1-inch balls. Simmer in fish stock until opaque. Drain.

6
To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until
ready to cook.)

7
Make the sauce: In a pan, saute onions and mix together soy sauce,
cornstarch, vinegar, wayer, and sugar. Simmer until sugar is dissolved. For a
spicy sauce, add chili. Serve with fish balls.

REFERENCE YUMMY