Deep-fried Fish Balls with Red Pepper Sauce
Ingredients
- For the pepper sauce
- 2 Red Bell pepper (finely diced)
- 4 Tbsps Ketchup
- 1 Tbsp sugar
- 2 Tbsps White vinegar
- 1 generous pinch Chili powder
- For the soy sauce
- 3 Tbsps soy sauce
- 1 Tbsp sugar
- 1 tsp ginger
- 2 Tbsps balsamic vinegar
- 2 Tbsps butter
- 1 garlic clove
- For the fish balls
- 700 grams Cod
- 2 garlic cloves
- 1 tsp ginger
- 1 generous pinch Chili powder
- 1 Tbsp White vinegar
- salt
- 500 milliliters vegetable oil (for frying)
- 50 grams Pastry flour
- 150 grams cornstarch
- 1 egg
- 1 egg white
- 2 Tbsps sesame oil
Preparation steps
Cut fish into about 1-cm (approximately 1/2-inch) cubes. Mix pressed garlic, ginger, sesame oil, chili powder, 1 tablespoon vinegar, and salt. Marinate fish in the mixture for about 20 minutes.
For the pepper sauce, in a pot mix ketchup with diced peppers, 1 tablespoon sugar, 1 tablespoon vinegar, and 1 pinch chile powder. Simmer for about 1 minute.
1 tablespoon vinegar and 1 pinch. Chili powder and stir everything in a pot for about 1 minute. Simmer.
For the soy sauce, in a saucepan mix sugar with soy sauce, balsamic vinegar, ginger, pressed garlic, and butter. Simmer about 1 minute.
Heat vegetable oil in a pot or deep fryer to 180˚C (approximately 360˚F).
Puree the fish in its marinade and the egg white. Season with salt. Form the mixture into table tennis–sized balls.
Mix the flour, cornstarch, and egg with about 200 ml (approximately 3/4 cup) of cold water to form a batter.
Coat the fish balls one at a time in the batter, and fry in hot oil until golden brown. Drain and serve accompanied by the two sauces.
