Oatmeal Potato Fish BallAJI-NO-MOTO® Umami Seasoning
- 2 1/2 Tbsps. (25g) Garlic, minced
- 2 Tbsps. (15g) Cornstarch
- 1 cup (250ml) Water
- 3 Tbsps. (45ml) Soy sauce
- 4 Tbsps. (60g) Brown sugar
- 1 pc. (1g) Siling labuyo, chopped
- 1/2 kilo (500g) Fish fillet, sole, mashed
- 2/3 cups (65g) Oatmeal, quick-cook, raw
- 1 1/2 cups (300g) Potato, boiled, mashed
- 1 pc. (50g) Egg, chicken
- 2 Tbsps. (10g) Spring onion, minced
- 1/2 cup (50g) Breadcrumbs, fine
- 1 Tbsp. (15ml) Calamansi, juice
- 1/4 tsp. (1.2g) Salt, coarse
- 1/2 tsp. (0.6g) Pepper, ground
- 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
- 2 cups (500ml) Cooking oil
- SIMMER. To prepare the sauce, combine garlic, cornstarch, water, soy sauce, brown sugar, and siling labuyo in a saucepan. Simmer for 5 minutes or until desired consistency is achieved. Set aside.
- MIX. To prepare fish ball, combine mashed fish fillet, oatmeal, mashed potato, egg, spring onion, and breadcrumbs in a bowl. Mix well.
- SEASON. Add calamansi, salt, pepper, and AJI-NO-MOTO®. Mix well.
- SHAPE & DEEP-FRY. Form fish ball mixture into small balls around 2 Tbsps. (25g) each. In a pan, heat oil. Deep-fry fish ball for 3-5 minutes or until light brown. Drain excess oil using strainer or colander.
- SERVE. Transfer to a plate. Serve with the prepared sauce. Enjoy while hot.
You may add milk as extra binder to ensure that mixture will not fall apart during frying.
Good to Know Nutrition Facts
Adding potatoes and oatmeal to your usual homemade fish balls gives more Dietary Fiber that helps maintain normal bowel movement.