Cut
fish into 3/4 inch (2cm) cubes. Blend in a food
processor with remaining ingredients except stock or
water. Shape mixture into 3/4 inch (2cm) balls, with
wet hands. Add balls to boiling stock or water to
cover. Cook over medium heat 4 minutes, drain. Once
cooked, fish balls will keep refrigerated for
several days.
Use
in soups, add to stir-fried seafood combinations or
deep-fry and serve with various sauces.
Seafood
