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