A crunchy exterior gives way to fabuliciouzly smooth fish that’s sure to put a smile on the dial of any seafood lover but dunk it in this well balanced Asian classic sauce & you’re on a WINNER!
Start by popping 500g worth of fresh fish fillets into a blender & turning into a creamy mince. Bung it into a mixing bowl then add in a well beaten egg, 1 tablespoon of cornflour, 1 teaspoon of ground ginger, 1 tablespoon of lemon juice & a good pinch of salt. Mix that lot up really well & form into balls. Now the mixture is quite sticky & just a wee bit tricky to work with so they’re not going to be perfect, go for the rustic look 😉
Chill the fish balls in the fridge for half an hour whilst you crack on with the sauce.
Grab a saucepan & whack in 1/2 cup of white vinegar, 1 cup of pineapple juice, 3 teaspoons of tomato sauce, 1 teaspoon of soy sauce, 1/2 cup of raw sugar & a good pinch of salt. Cook over a low heat to dissolve the sugar then you can start to thicken the sauce by blending 2 tablespoons of corn flour in 2 tablespoons of water ( so equal quantities guys) & adding to the sauce. Just keep that reducing down over low heat until you get it to the right thickness for you.
To finish off the fish balls, simply coat them in corn flour & shallow fry them off in hot oil until they’re a lovely golden colour & cooked through.