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Name: Fish Balls in Apricot Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 kg Fish with onions; 1 Potato; 1 lg Tin of apricots; strain and; 1 c Vinegar; 2 ts Chutney; 1/2 c Sugar; Few peppercorns; 2 Cloves; 2 Bayleaves; 2 Onions sliced; 4 tb White vinegar; 2 tb Chopped spring onion; 1 tb Soya sauce; 4 tb Sugar; 1/2 c Water; 1 tb Maizena; ( corn flour); 5 Pieces of preserved ginger

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INGREDIENTS

1/2 kg Fish with onions
1 Potato
SAUCE
1 lg Tin of apricots; strain and
1 c Vinegar
2 ts Chutney
1/2 c Sugar
Few peppercorns
2 Cloves
2 Bayleaves
2 Onions sliced
CHINESE STYLE FISH SAUCE
4 tb White vinegar
2 tb Chopped spring onion
1 tb Soya sauce
4 tb Sugar
1/2 c Water
1 tb Maizena; ( corn flour)
5 Pieces of preserved ginger

Servings

INSTRUCTIONS

Boil fish,onion and potato till cooked. Put through mincer, season and shape into balls, fry in hot oil. Sauce: Boil all of the above for 1/2 an hour. Crush 7 ginger biscuits and add. Add 4 tablespoons tomato sauce(ketchup) 1 cup raisens and sultanas mixed. Boil for 1 more minute and pour over fish. Decorate with apricots. CHINESE STYLE FISH SAUCE I do not remember who gave this to me but it is superb Whisk in processor a few pulses so that the ginger gets chopped. Boil for a few minutes till it thickens and pour over fried fish portions. Doubles very well. Posted to JEWISH-FOOD digest by Joan Struck on Oct 28, 1998,

NOTES

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Fish Balls in Apricot Sauce

1/2 kg Fish with onions
1 Potato
 SAUCE
1 lg Tin of apricots; strain and
1 c Vinegar
2 ts Chutney
1/2 c Sugar
 Few peppercorns
2 Cloves
2 Bayleaves
2 Onions sliced
 CHINESE STYLE FISH SAUCE
4 tb White vinegar
2 tb Chopped spring onion
1 tb Soya sauce
4 tb Sugar
1/2 c Water
1 tb Maizena; ( corn flour)
5 Pieces of preserved ginger

Boil fish,onion and potato till cooked. Put through mincer, season and  shape into balls, fry in hot oil.    Sauce: Boil all of the above for 1/2 an hour. Crush 7 ginger biscuits and  add. Add 4 tablespoons tomato sauce(ketchup) 1 cup raisens and sultanas  mixed. Boil for 1 more minute and pour over fish. Decorate with apricots.  CHINESE STYLE FISH SAUCE    I do not remember who gave this to me but it is superb    Whisk in processor a few pulses so that the ginger gets chopped. Boil for a  few minutes till it thickens and pour over fried fish portions. Doubles  very well.    Posted to JEWISH-FOOD digest by Joan Struck <struck@inter.net.il> on Oct  28, 1998,

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Nutrition

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Serving Size: 1 Serving (1631g)
Recipe Makes: 1 Servings

Calories: 2146
Calories from Fat: 30 (1%)

Amt Per Serving		% DV

	Total Fat 3.4g	4 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 850.6mg		29 %
Potassium 1440.7mg		38 %
Total Carbohydrate 536.3g		158 %
	Dietary Fiber 13.9g	56 %
	Sugars, other 522.4g
Protein 9.2g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2146

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