Fish Balls in Ginger Sauce

Yummy Fish Balls in Ginger Gravy

Fish balls are easily found in Malaysia and perhaps one of the commonest food you'll see in our supermarkets.

I usually dump them into soups but decided to explore a different angle. This is a simple dish that goes well with Hainanese Chicken Rice. It is a delicious strong flavour of oyster sauce and ginger, topped with the pungent aroma of spring onions.

It took me less than half an hour to prepare and cook this.

Ingredients:
- 15 fish balls
- 1 clove garlic (chopped)
- 2 thumbs ginger (cut into smaller pieces, blend in a bit of water or some chicken stock until fine)
- 1 stalk spring onion (sliced)
- 2 tbsp oyster sauce
- Dash of sesame oil
- 1 tbsp cooking oil

How-to:
1) Heat pan with cooking oil. Stir-fry garlic until fragrant.

2) Add blended ginger, oyster sauce and a dash of sesame oil. Stir well, then add fish balls. Stir until everything is cooked and well coated with sauce.

3) Serve garnished with spring onions.