Sweet And Sour Fishballs

WHAT YOU WILL NEED:


5 medium (400 g) dalagang bukid
1 thumb size (41 g) ginger, crushed
1 pc (15 g) medium carrot, chopped
2 small (250 g) kamote, boiled and mashed
4 stalks (15 g) green onions, chopped
1 pc (50 g) egg, beaten
1/3 cup (110 g) bread crumbs
1 cup (190 g) DEL MONTE Pineapple Tidbits, drained (reserve 1/2 cup syrup)
6 tbsp (15 g) sugar
1 tbsp (22 g) DEL MONTE Original Blend Ketchup
2 tbsp (18 g) cornstarch, dissolved in 1/2 cup water
1 pc (50 g) medium red bell pepper, cut into strips
4 stalks (60 g) green onions, cut into 1" long pieces

HERE'S HOW:

1. BOIL fish with ginger in 1 cup water for 10 minutes. Drain; flake meat and discard bones. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 3/4 tsp pepper. Blend well with the rest of the ingredients except sauce. 
2. FORM every tablespoon of mixture into balls. Deep fry until golden brown. Set aside. 
3. SAUCE: Combine the first 3 ingredients and pineapple syrup. Season with 1/4 tsp pepper and 1 1/2 tbsp soy sauce. Simmer. Add dissolved cornstarch and simmer stirring constantly until cooked. Add bell peppers and green onions. Pour over fishballs just before serving. 

High in Fiber - Helps lower blood cholesterol level