Sweet and Sour Fish Balls

 Ingredients:

 

400 g Dalagang Bukid
1 (thumb-size) Ginger (crushed)
1 pc (medium) Carrots (chopped)
2 small (250 g) Kamote (boiled and mashed)
4 stalks Green Onion (chopped)
1 pc Egg (beaten)
⅓ cup Breadcrumbs
⅓ cup Sugar (for sauce)
2 tbsp Cornstarch (for sauce, dissolved in ½ cup water)
1 pc (medium) Red Bell Pepper (for sauce, cut into strips)
4 stalks Green Onion (for sauce, cut into 1” long pieces)
1 can (432 grams) Del Monte
Pineapple Tidbits (drained, syrup reserved)
1 tbsp Del Monte
Original Blend Ketchup

Cooking Procedure:

 

 1. Boil fish with ginger in 1 cup water for 10 minutes. Drain water, flake meat from the fish and discard bones. Season with 1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt) and ¾ teaspoon pepper. Blend well with carrot, kamote, 4 stalks of chopped green onions, egg, and bread crumbs.

2. Form every tablespoon of mixture into balls. Deep fry until golden brown. Set aside.

3. Sauce: Combine DEL MONTE Pineapple Tidbits, sugar, DEL MONTE Original Blend Ketchup and pineapple syrup. Season with ¼ teaspoon pepper and 1 ½ tablespoons of soy sauce. simmer. Add dissolved cornstarch and simmer, stirring constantly until cooked. Add bell peppers and 1” long green onions. Pour over fish balls just before serving.

Makes 8 servings.