400 g White fish fillets
750 ml Water
2-Jan Medium onion, finely chopped
15 cloves Garlic, chopped
25 g Chopped spring onions
60 g Flour
2 Eggs, lightly beaten
1 teaspoon Salt
1/2 teaspoon Freshly ground ground pepper
250 ml oil

Clean fish fillets well, making sure to remove any remaining fish bones. Put the water in a pot and bring to the boil. Drop the fillets into the water and let cook for about 5 minutes or until flesh is slightly firm, but not flaky. Remove fillets from water. Mash the fillets and mix with onions, garlic, spring onions, flour and eggs. Season with salt and pepper and mix thoroughly to form a smooth batter. Shape the batter into small balls. Heat the oil in a wok. Place the balls in one by one, making sure each ball is completely submerged in the oil for even cooking. You may have to cook the balls in batches. Cook until fish balls are lightly browned. Remove from heat and drain on paper towels. Skewer 2 fish balls onto each toothpick, if desired. Serve with Sweet and Sour Sauce.

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