This street food staple gets a better-for-you, whip-it-at-home upgrade. Just fry, skewer, and dip!

Ingredients

• 400 to 500 grams fish fillet
  (any fish may be used; we used tilapia for this recipe)
• 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

For the sauce

• 1 cup vinegar
• 1 cup Sprite or 7-Up
• 1 cup brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch (dissolved in 3 tablespoons water)
• chili flakes or chopped fresh bird's eye chili (optional)

Directions:

1 Poach the fish fillet in salted water with the ginger.

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 until smooth.

For the complete recipe, head to yummy.ph!