AuthorChef Chad
Mise en place: Wash the bangus fillet thoroughly. Peel the carrots, onion and garlic and slice into chunks.
Using Breville blender, combine carrots, garlic onions and bangus fillet and pulse for 1-2 minutes until well combined.
In a bowl, combine the bangus mixture, bread crumbs, salt, pepper, egg and flour. Form the mixture into a ball.
For the sauce: Mince garlic, onions and saute for 1 minute in a preheated pan. In a glass, mix cornstarch, water, soy sauce, vinegar and brown sugar. Add the mixture to the pan and cook for 3 mins on a low fire or until the sauce thickens. Season with salt as needed.
In a preheated pan with oil, fry the balls by batch so it will cook uniformly. Cook the fish balls in medium high heat for 5 minutes. Serve with sliced lime (optional) and fishball sauce.
Ingredients
Directions
Mise en place: Wash the bangus fillet thoroughly. Peel the carrots, onion and garlic and slice into chunks.
Using Breville blender, combine carrots, garlic onions and bangus fillet and pulse for 1-2 minutes until well combined.
In a bowl, combine the bangus mixture, bread crumbs, salt, pepper, egg and flour. Form the mixture into a ball.
For the sauce: Mince garlic, onions and saute for 1 minute in a preheated pan. In a glass, mix cornstarch, water, soy sauce, vinegar and brown sugar. Add the mixture to the pan and cook for 3 mins on a low fire or until the sauce thickens. Season with salt as needed.
In a preheated pan with oil, fry the balls by batch so it will cook uniformly. Cook the fish balls in medium high heat for 5 minutes. Serve with sliced lime (optional) and fishball sauce.
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