Roselle Fish Balls

*INGREDIENTS

1. FISH BALL

- 1 mackeral fish - 500-600g (or dory / grass carp)
- 2 redd chillies
- 1 carrot
- 1 bunch of Chinese celery leaves
- 1 egg - beaten
- 3 tbsp tapioca flour
- 1 tsp salt
- 1 tsp pepper powder
- oil for frying

2. ROSELLE GRAVY

- 250 ml concentrated roselle juice
- 1/2 tbsp tapioca flour
- 2 tbsp vinegar
- 2 tbsp soy sauce

3. FRYING BATTER

- 150g self raising flour
- 3 tbsp cooking oil
- 200 ml water
- Dash of pepper and salt

* To Prepare
- sieve flour, salt and pepper in a bowl, make a well in the center
- Add in oil, then add water gradually, mixx till mixture is smooth and free from lumps.



* METHOD

1. Clean the fish, wipe dry and remove head and tail. Half the fish vertically, debone.
2. Use a spoon to scrape off the flesh of the fish, chop, then put in a mixing bowl.
3. Finely chopped chillies , carrot and chinese celery leaves, mix well with the fish meat.
4. Add in salt and pepper powder. Add in egg and tapioca flour, mix well.
5. Form the fish meat into balls, steam for 10-15 minutes until cooked, se aside to cool.
6. Dip fish ball in batter, deep fry till golden brown, remove and drain well set aside.
7. combine vinegar with the roselle juice, add in tapioca flour and soy sauce, cook until the gravy thickens, turn off the fire.
8. Roll the fried fish ball into the roselle gravy, quickly remove and arrange on plate, serve hot.