The topical monsoon climate of most of Vietnam, the land and the freshwater and inshore fishing contribute to bring the Vietnamese staples to the table: rice, nuoc mam, fish, fruits and vegetables, pork and poultry. Rice is the most important food, present at all main meals but close in use and importance is the condiment added to most dishes at all timesInland fishing is less costly than deep-sea, but every type of fish and seafood is enjoyed in the Vietnamese diet. Fish ball is a popular appetizer of Vietnaam.
- 400 gm White fish fillets
- 750 ml Water
- ½ Medium onion, finely chopped
- 15 cloves Garlic, chopped
- 25 gm Chopped spring onions
- 60 gm Flour
- 2 Eggs, lightly beaten
- 1 teaspoon Salt
- 1/2 teaspoon Freshly ground black pepper
- 250 ml Oil
- Clean fish fillets well, making sure to remove any remaining fish bones.
- Put the water in a pot and bring to the boil. Drop the fillets into the water and let cook for about 5 minutes or until flesh is slightly firm, but not flaky.
- Remove fillets from water.
- Mash the fillets and mix with onions, garlic, spring onions, flour and eggs.
- Season with salt and pepper and mix thoroughly to form a smooth batter.
- Shape the batter into small balls.
- Heat the oil in a wok. Place the balls in one by one, making sure each ball is completely submerged in the oil for even cooking. You may have to cook the balls in batches.
- Cook until fish balls are lightly browned.
- Remove from heat and drain on paper towels.
- Skewer 2 fish balls onto each toothpick, if desired.
- Serve with Sweet and Sour Sauce.