Sweet and Sour Fish Balls

Ingredients:
400 g dalagang bukid
1 tbsp crushed ginger
1/2 cup chopped carrots
3/4 cup camote (sweet potato), boiled and mashed
2 tbsp chopped onion leaves
1 egg, lightly beaten
salt and pepper
1 tsp hot sauce
1/3 sup salted bread crumbs
1/2 cup oil

Sauce:
1 red bell pepper, cut into strips
1 tsp margarine
1 can (234 g) pineapple chunks, halved
6 tbsp white sugar
salt, pepper, and soy sauce
1/4 cup water
1 tbsp tomato ketchup
pineapple chunks syrup
2 tbsp cornstarch
2 tbsp onion leaves, cut into strips


Directions:
1. Boil fish with ginger until cooked. Flake and debone.
2. Combine with the rest of the ingredients, except bread crumbs and oil.
3. Blend thoroughly. Form each tbsp of mixture into a ball.
4. Roll in bread crumbs.
5. Fry in hot oil until brown.

Sauce:
1. Stir-fry bell peppers in margarine. Set aside.
2. Combine pineapple chunks, sugar, salt, pepper, soy sauce, water, tomato ketchup and pineapple syrup.
3. Cook for 3 minutes. Thicken sauce with cornstarch.
4. Add bell peppers and onion leaves.
5. Serve with fish balls.

Makes 7 servings.
3/4 cup camote replaces part of fish


Source: #74, Del Monte Kitchenomics