Pineapple-Fish Balls

Ingredients

• 1 small unripe pawpaw
• ½ teaspoon salt
• 1 head Chinese cabbage
• 1 teaspoon soy sauce
• 750 g (1½ lbs) 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
• ½ inch ginger, chopped or crushed
• ½ teaspoon sugar

Procedures

1. Peel the pawpaw, remove seeds and cut lengthwise.
2. Wash cabbage, separate stalk from the leaves and chop lengthwise.
3. Using a spoon or shell, scrape the fish flesh away from the bones and skin.
4. Form into small balls.
5. Heat the oil and gently fry the balls until cooked.
6. Remove from the pan.
7. Fry the pineapple and pawpaw slices.
8. Add the onion, ginger, cabbage stalks and leaves.
9. Fry until just under-cooked.
10. Mix together the sugar, soy sauce, water and cornflour.
11. Add to the vegetables and stir continuously until it boils.
12. Add balls and stir.
13. Serve hot with cooked taro, breadfruit or rice.