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Method :
Mix all
ingredients, adding more salt or sugar to taste. Let stand for 15
minutes before serving.
Flesh finely.
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.
Serves 3-4
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