Fish Balls in Chili Tomato Sauce

This is another delightful dish that is a little spicy from jalapeno that makes a lovely meal for a cool fall evening. The fresh tomatoes from my garden contribute to the special taste. I like to serve this dish with rice, but pasta noodles can be served with a small salad as a side dish to complete a light main course.

Ingredients:
2 cups of fish paste (homemade or store-bought)
3 cloves garlic, minced
1 fresh knob ginger, minced, about 1 tbs
2 green onions, finely chopped
1/4 oz dried mushroom, soaked in water and finely chopped
1 tbs fish sauce
1/2 tsp salt
1/4 tsp white pepper
1 tsp sugar
1 jalapeno, chopped
1/4 cup sake
1/2 cup chopped white onions
2 pounds tomatoes, skinned, seeded, and chopped
1 tbs tomato paste
1 tbs fresh oregano or marjoram chopped
Fresh mint or cilantro for garnish
Oil for pan frying

Directions:
To make fish balls:
Combine fish paste, green onions, half of the garlic and ginger, mushrooms. Season with fish sauce, salt, and pepper. Mix well. Refrigerate until ready to use. This step can be made a day before. Use a small ice cream scoop to make a fish ball or divide the fish paste into even portions (the size should be just a little bigger than a walnut).

In a large deep sauté pan, add about 1/3 cup of oil and heat until hot. Fry the fish balls until lightly brown. Remove and set aside.

 

To make the sauce:
Pour some of the oil and keep about 2 tbs of oil. Add the white onions, remainder of the garlic & ginger, and chopped jalapeno. Stir-fry until fragrant.

 Add the tomatoes, tomato paste, oregano, and wine and bring to boil. Reduce the heat and cook gently for 10 minutes, stirring occasionally, until the sauce has thickened.

Add the fried fish balls into the sauce and heat thoroughly for a few minutes.

 Taste and adjust the seasoning. Sprinkle with chopped mint or cilantro on top. Serve with a bowl of rice or noodles.

Tip for skinning tomatoes:
Cut an x on the top of the tomatoes. Bring a pot of water to boil. Blanch tomatoes in the boiling water for 5 minutes. Remove and let the tomatoes cool off. Peel the skin and remove seeds.