Fish balls in apricot sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | kilograms | Fish with onions |
| 1 | Potato | |
| 1 | large | Tin of apricots; strain and reserve both apricots and juice |
| 1 | cup | Vinegar |
| 2 | teaspoons | Chutney |
| ½ | cup | Sugar |
| Few peppercorns | ||
| 2 | Cloves | |
| 2 | Bayleaves | |
| 2 | Onions sliced | |
| 4 | tablespoons | White vinegar |
| 2 | tablespoons | Chopped spring onion |
| 1 | tablespoon | Soya sauce |
| 4 | tablespoons | Sugar |
| ½ | cup | Water |
| 1 | tablespoon | Maizena; ( corn flour) |
| 5 | Pieces of preserved ginger in syryp with a little of the syryp | |
Directions
SAUCE
CHINESE STYLE FISH SAUCE
Boil fish,onion and potato till cooked. Put through mincer, season and shape into balls, fry in hot oil.
Sauce: Boil all of the above for ½ an hour. Crush 7 ginger biscuits and add. Add 4 tablespoons tomato sauce(ketchup) 1 cup raisens and sultanas mixed. Boil for 1 more minute and pour over fish. Decorate with apricots.
CHINESE STYLE FISH SAUCE
I do not remember who gave this to me but it is superb Whisk in processor a few pulses so that the ginger gets chopped. Boil for a few minutes till it thickens and pour over fried fish portions. Doubles very well.
Posted to JEWISH-FOOD digest by Joan Struck <struck@...> on Oct 28, 1998, converted by MM_Buster v2.0l.