Sunday, April 6, 2008

Fishballs

100g. pork fat
200g shrimps, chopped
400g. Yellow tail fusilier
1 kilo cassava
1/2 cup tomato sauce
2 eggs lightly beaten
1 onion, finely chopped
2 tbsp. kinchay(Asian Celery or just plain celery), finely chopped
1/2 tsp. pepper
1 1/2 tbsp. salt
3/4 cup bread crumbs
2 tsp ginger juice
1/2 cup oil

Flake fish.

Combine with chopped shrimps.

Marinade in ginger sauce.

Grate cassava and squeeze out juice.

Combine all ingredients except bread crumbs.Mix thoroughly

Form 1 tsp. of mixture in to balls. Roll in bread crumbs.

Fry in hot fat.

Serve hot.

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