Asian fish balls

INGREDIENTS:
For the fish balls:
500 g white fish (I used cod)
¾ cup Panko breadcrumbs
2 eggs
1 garlic clove
1 teaspoon ground ginger
1 level teaspoon salt
½ teaspoon black pepper
½ teaspoon hot paprika

1 cup = 250 ml

For the sauce:
2 garlic cloves
1 teaspoon grated ginger
1 tablespoon vegetable oil
1 teaspoon sesame oil
60 ml soy sauce
100 g brown sugar
120 ml water
4 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon oyster sauce
1 teaspoon Hoisin sauce

For sprinkling:
finely cut chives or green onion
sesame seeds

PREPARATION:
Fish balls
Chop the ginger and garlic into small pieces or grind them and add them to the ground fish fillet. Add the eggs, Panko, salt, hot paprika and black pepper. Combine them and form small balls with the size of a walnut. Put them in a large baking tray and onto baking paper.

Asian fish balls

Bake in a pre-heated oven at 200°C for 15-20 minutes. If you prefer it that way you can also fry them in cooking oil.

For the sauce
Put the ground ginger, chopped garlic, vegetable oil and sesame oil in a pan and fry until the garlic starts changing its color slightly. Add the soy sauce, sugar, honey, water, rice vinegar, Hoisin sauce and oyster sauce. Boil with a continuous stir and once the sauce begins to thicken add the fish balls. Boil for another 1-2 minutes, again stirring continuously, so that the sauce can cover the fish balls from all sides. Remove from the heat and serve onto boiled rice, sprinkled with finely cut chives or green onion and sesame.

Asian fish balls

Asian fish balls