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Monday, May 16, 2011

Sweet and Sour Fishballs

1 kilo dalagang bukid ( Redbelly fusilier or double lined fusilier)
1 medium ginger, crushed
1 large carrot chopped
1/2 kilo sweet potato or kamote, boiled and mashed
7 stalks green onions, chopped
4 eggs, beaten
1/2 cup breadcrumbs
For the Sauce:
1 can (836 g) Del Monte Pineapple tidbits, drained (reserve syrup)
2/3 cup sugar
1/4 teaspoon pepper
3 tablespoon soy sauce
4 tablespoon cornstarch dissolved in 1 cup water
1 large (100g) red bell pepper, cut into strips
7 stalks green onion, cut into 1 inch long pieces
2 tablespoons Del Monte original blend ketchup

How to cook Sweet and Sour Fishballs:
  • Boil fish with ginger in 2 cups water for 10 minutes. Drain. Flake meat and discard bones.Season with 1-1.2 tsp. iodized salt (or 1-1/2 Tbsp. rock salt), 2 Tbsp. soy sauce ans 1 tsp. pepper. Blend well with the rest of the ingredients. Form every teaspoon of mixture into a ball. Fry until golden brown.
  • For the sauce: Combine the first 5 ingredients . Simmer. Add dissolved cornstarch and simmer, stirring constantly until cooked. Add bell pepper and green onions. Pour over fishballs just before serving.

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