Pineapple - Fish balls
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[edit] Description
[edit] Ingredients
- 1 small unripe pawpaw
- 1/2 teaspoon salt
- 1 head Chinese cabbage
- 1 teaspoon soya sauce
- 750 g (1 & 1/2 lb ) fish
- 1 cup water
- 4 tablespoons cooking oil ( or margarine or butter)
- 1 dessertspoon cornflour
- 1 cup pineapple pieces
- salt to taste
- 1 small Onion, chopped
- 1/2 inch ginger, chopped or crushed
- 1/2 teaspoon Sugar
[edit] Directions
1. Peel the pawpaw, remove seeds and cut lengthwise. Wash cabbage, separate stalf from the leaves and chop lengthwise.
2. Using a spoon or shell, scrape the fish flesh away from the bones and skin. form into small balls.
3. Heat the oil and gently fry the fish balls until cooked. Remove from the pan.
4. Fry the pineapple and pawpaw slices.
5. Add the Onion, ginger cabbage stalks and leaves. Fry until just under-cooked.
6.Mix togather the Sugar, soya sauce, water and cornflour. Add to the vegetables and stir continuously until it boils.
7. Add fish balls and stir.
8.Serve hot with cooked taro, breadfruit or rice.
Categories: Fijian Recipes | Fijian Meat Dishes | Cabbage Recipes | Soya sauce Recipes | Breadfruit Recipes | Margarine Recipes | Cornstarch Recipes | Pineapple Recipes | Butter Recipes | Ginger Recipes | Papaya Recipes | Water Recipes | Sugar Recipes | Granulated sugar Recipes | Onion Recipes | Fish Recipes | Salt Recipes | Rice Recipes | Taro Recipes | Oil Recipes
