July 12, 2012

Kitchen Adventures: Fish Balls in Sweet and Sour Sauce

It seems I got more of entries for my kitchen adventures this week. Here's another one.

Fish balls in Sweet and Sour Sauce
Can you believe that this dish, which is good for 5-6 persons, costs only less than 100 pesos? I'll include the price to prove it.

You will need:
Fish balls:
1/2 kilo Maya-maya fish - 20 pesos
1 ginger crushed - 2 pesos
1 piece medium-size carrots - 5 pesos
2 small kamote, boiled and mashed - 5 pesos
Green onions, chopped - 2 pesos
1 piece medium size egg - 5 pesos
1 cup flour - 5 pesos
Salt and pepper to taste - 1 peso
1 tbsp malunggay leaves (optional, free of charge)
Cooking oil for frying - 10 pesos

2 tbsp catsup - 2 pesos
2 tbsp cornstarch dissolved in 1/2 cup water - 1 peso
2 tbsp white sugar - 2 pesos

Total price: 60 pesos

Drop the fish in 2 cups of boiling water with ginger. Remove the fish when it already changes its color (from pinkish to white). Flake the meat and discard the bones. Add the remaining ingredients mix until thoroughly. Get about a tablespoon of the mixture and form into balls. Fry until golden brown. Place in paper towel to drain off excess oil.

For the sauce: In a saucepan, mix the catsup, sugar and corn-starch water mixture until the sugar is completely dissolved. Put in low fire and stir continuously until the mixture becomes translucent.

Drop in the cooked fish balls and stir until it completely coated with sauce and simmer for another minute. Add julienned bell pepper, if deesired.

Actually the one in the picture is just half of the total numbers of fish balls made.

You can replace the boiled camote with a cup of flour.

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