ingredients, adding more salt or sugar to taste. Let stand for 15
minutes before serving.
Mix with coriander or celery leaves, spring onions, salt and pepper.
Knead to a smooth paste with oil and a little cold water. With oiled
hands form fish paste into small balls by squeezing the paste from a
clenched hand out between curled thumb and fore-finger. Drop into a bowl
of cold, salted water.
Heat oil in a
large pot and fry ginger for 1 minute. Pour in fish stock, salt and
pepper, chili powder and add washed vegetables. Drop in drained fish
balls and simmer for 12-15 minutes. Garnish with shredded chili.