| 1 |
Whisk together fish sauce and sugar in a bowl until
the sugar is completely dissolved. Stir in 1 tablespoon vegetable
oil and white pepper to taste. |
| 2 |
Place the fish in a food processor and pulse to make
a fine paste, about 1 minute. Add the fish sauce mixture, potato
starch, and baking powder and continue pulsing until the mixture has
a firm, paste-like consistency, about 1 minute more. |
| 3 |
Bring a pot filled with water to a boil over high
heat. Pinch off about 1 teaspoon of the fish paste and form it into
a ball. Repeat the process, dropping each ball into the boiling
water to cook. Once the balls float to the surface, cook for 1
minute more and remove with a slotted spoon. Drain and cool
completely. At this point you can use fish balls in hu tieu do bien,
seafood noodle soup, or freeze them. |
| 4 |
Heat the remaining vegetable oil in a nonstick pan
over medium-high heat. Pan-fry the fish balls, shaking the pan
occasionally, until golden on all sides, 3 to 5 minutes. Serve with
spicy lemongrass soy sauce for dipping. |
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