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Clean fish fillets well, making sure to
remove any remaining fish bones.
-
Put the water in a pot and bring to the
boil. Drop the fillets into the water and let cook for about 5 minutes
or until flesh is slightly firm, but not flaky.
-
Remove fillets from water.
-
Mash the fillets and mix with onions,
garlic, spring onions, flour and eggs.
-
Season with salt and pepper and mix
thoroughly to form a smooth batter.
-
Shape the batter into small balls.
-
Heat the oil in a wok. Place the balls in
one by one, making sure each ball is completely submerged in the oil for
even cooking. You may have to cook the balls in batches.
-
Cook until fish balls are lightly browned.
-
Remove from heat and drain on paper
towels.
-
Skewer 2 fish balls onto each toothpick,
if desired.
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Serve with Sweet and Sour Sauce.