Filipino Fish Balls [0000073]

Ingredients:

For the Fish Balls:

1 lb white fish fillets, deboned
1 cup gluten-free tapioca flour
1/2 cup gluten-free cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
1 cup water (adjust as needed)
Cooking oil for deep-frying
For the Dipping Sauce:
9. 1/2 cup gluten-free vinegar

1/4 cup gluten-free soy sauce
1 tablespoon brown sugar
1 clove garlic, minced
1 red onion, finely chopped
1/4 teaspoon red pepper flakes (optional)

Steps:

For the Fish Balls:

In a blender, puree the white fish fillets until smooth.
In a bowl, combine tapioca flour, cornstarch, baking powder, salt, and pepper.
Add the fish puree to the dry ingredients and mix well.
Gradually add water until you achieve a smooth and slightly sticky batter.
Heat oil in a deep fryer or pan to 350°F (175°C).
Scoop a small amount of batter using a spoon and drop it carefully into the hot oil. Repeat until you have formed fish balls.
Fry the fish balls until they turn golden brown and crisp. Remove and drain on paper towels.
For the Dipping Sauce:
8. In a bowl, mix vinegar, soy sauce, brown sugar, minced garlic, chopped red onion, and red pepper flakes (if using).

Serve the gluten-free Filipino Fish Balls hot with the dipping sauce. Enjoy this popular Filipino street food snack!