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Monday, April 8, 2013

Fish Balls in Light Sauce

250 g cream dory fish fillet (or any white fish available)
6 tbsps cornstarch
1 tsp white sugar
2 tbsps green onion, finely chopped
2 tbsps carrots, finely chopped
1 tbsp red bellpepper, finely chopped (optional)
salt and pepper

For the sauce:
light soy sauce
grated ginger
dash of brown sugar
sesame oil to taste
cornstarch diluted in water

Chop the fish fillets finely until it resembles a coarse paste. Add all other ingredients and mix until well combined. With wet hands, a tablespoon of the mixture and form into balls. Boil water in a deep pan. Add fish balls one by one. Wait until it floats then drain. Set aside.

For the sauce:
Mix all ingredients and bring to a boil except for cornstarch. Add cornstarch to thicken then pour over the fish balls. Dish up and serve.

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