Crispy Tinapa, Mahi Mahi and Bangus fishballs with Fresh Bagoong aioli and Mango Gastrique

200 g deboned mahi-mahi fish, 1” slices

200 g flaked tinapa

200 g deboned bangus fish, 1 “ sices

200 g tuna fillet, 1” slices

200 g medium-sized potatoes, boiled mashed

200 g sweet potato, boiled, mashed

100 g Manchego cheese

1 tsp oil

2 cups water

½ cup flour

2 eggs beaten

salt and freshly ground black pepper to taste

microgreens for garnish

For the Mango Gastrique:

½ cup sinamak vinegar

½ cup patis

2 mangoes (meat only)

½ cup muscuvado sugar

For the Bagoong Garlic Aioli:

4 garlic cloves, peeled

1 cup pasteurized eggyolk

4 calamansi

4 tbsp bagoong

1 cup olive oil

For the Mornay sauce

15 g butter

15 g flour

250 ml full cream milk

100 g Manchego cheese

Salt & pepper to taste

To make the fishballs:

Using the Breville Kitchen Wizz ™Pro, process the mahi-mahi, bangus, tuna and tinapa.

Using the Breville Multi Chef™, bring the water to a boil, then add the flour, oil and eggs. Once you reach the desired thickness add the mashed potato & sweet potato

Using the paddle attachment of the Breville Scraper Mixer Pro™ combine all kinds of fish and process using kneading function. Combine the batter and the fish, season with salt and pepper.

Heat the oil for deep frying in the Breville Multi Chef™. Using a 1oz scooper, scoop the batter into a ball and drop over hot oil, fry till golden brown.

Garnish with dusted paprika on top, served it with 3 kinds of sauces.

To make the sauces:

Make the Bagoong garlic aioli: combine all the ingredients using the Breville Kitchen Wizz ™Pro.

Make the Mango Gastrique : combine all the ingredients using the Breville Kitchen Wizz™ Pro.

Make the Mornay Sauce: Using the Breville Multi Chef™, combine the flour and butter. Add the milk and let it simmer. Add the cheese and let it cook to your desired consistency. Season to taste

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Crispy Tinapa, Mahi Mahi and Bangus fishballs with Fresh Bagoong aioli and Mango Gastrique