Friday, February 15, 2013

SWEET AND SOUR FISH BALL

INGREDIENTS:
1 cup water
5 medium (400g) dalagang  bukid
1 thumb sized ginger, crush
1 medium carrot, chopped
2 small (250g) sweet potatoes boiled and mashed
4 stalk green onions, chopped
1 egg beaten
1/3 cup bread crumps
1 tsp. iodized salt
3/4 tsp. pepper

SAUCE:
1 can (439g) DEL MONTE Fresh Cut Pineapple Tidbits
6 Tbsp. sugar
1/4tsp. pepper
1 Tbsp.  Cornstarch, dissolved in 1/2 cup water
1 medium red bell pepper, cut into strips
4 stalks green onions cut into 1” pieces                         


HOW TO COOK:

1. Boil fish with ginger in water for 10 minutes. Drain flake meat, and discard bones. Blend well with the rest of the ingredients. From every Tbsp. of mixture into balls. Fry until golden brown. Set aside.
2. Sauce:  Combine first 5 ingredients. Simmer constantly until cooked. Add bell pepper s and green onions. Pour over fish balls just before serving.

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