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1
Preparing the dipping sauce: Mix all dipping sauce ingredients together (chile, ketchup, garlic, ginger, lime juice, sugar and salt).
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2
Set aside.
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3
Preparing the meatballs: Using the whole fish, starting from the tail end and working towards the head, slice off the top half of the fish flesh.
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4
Repeat with the other side of the fish.
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5
Using a spoon, scrape off any remaining fish meat from the bones.
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6
Place the fish fillet, skin side down over an inverted bowl and remove any bones with a tweezer.
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7
Place the fish fillet, still skin side down, on a cutting board and using a spoon, scrape out the fish flesh.
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8
Place the fish on a cutting board and sprinkle on 1 teaspoon salt, pepper and cornstarch.
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9
Using the blunt side of the cleaver, chop the meat, while smashing/dragging the meat against the cutting board till it becomes a paste a shade lighter.
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10
(Or place the fish meat in a food processor and pulse about a dozen times till it becomes a paste a shade lighter)
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11
In a small bowl, mix together the water and salt.
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12
Set aside.
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13
Transfer the meat into the bowl drop in the egg and stir in one directions to incorporate the egg.
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14
Wet your hands with the salt water and grab the fish mixture and slap the meat against the side of the bowl.
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15
Repeat until the fish comes together and forms a shiny and firm ball, about 10 minutes.
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16
Wet your hands continuously with the salt water as you work.
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17
Using your hands, form small golf ball 1 inch size fish balls , coating it with the salt water as you work.
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18
Place the fish balls on a baking sheet.
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19
Frying the fish ball: In wok, heat about 2 inches of oil.
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20
When it reaches 360A degrees F, quickly pat dry each fish ball and drop it into the hot oil.
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21
Fry until it becomes a golden brown and the fish ball floats on top of the oil.
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22
The fish ball will puff up during the frying but will cool and collapse when cooled.
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23
Serve hot with the dipping sauce.
