Fishballs

Ingredients:
400 to 500 grams fish fillet (tilapia, cream dory, or any fish)
1-inch piece ginger, peeled
4 cups diced potatoes
1 cup diced carrots
1 whole garlic, minced
1 egg, beaten
1 1/2 cups cornstarch
1/2 cup cassava flour
salt and pepper to taste
8 cups fish stock
oil for deep-frying
store bought sweet chili sauce

Procedure:

1. In a sauce pan, add water and ginger. Place fish fillet in it and bring to a very light simmer. Poach the fish fillet until cooked or flaky.
2. Once cooked, flake the fish to make about 4 cups of flaked fish.
3. In a separate pot, boil potatoes and carrots until soft.
4. Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Purée to a smooth mixture.
5. Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.
6. Form into 1-inch balls. Simmer in fish stock until opaque. Drain.
7. Deep-fry in oil until golden brown. Serve with sweet chili sauce on the side.

Tip:
You can precook the fishballs, freeze, and finish cooking when needed.