Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz White fish
2/3 c Coconut milk
OR cow's milk
1/2 lb Sweet potatoes -- boiled and
Mashed
2 Tomatoes -- skinned and
Chopped
2 tb Chopped fresh cilantro
2 tb Nuoc Mam sauce
OR
2 tb Light soy sauce mixed
With 1 tsp. anchovy extract
2 Eggs -- lightly beaten
Rice flour
OR all-purpose flour
Vegetable oil -- for deep
Frying

--------------------------GARNISH-------------------------------
Lettuce leaves
Sprigs of mint

1. Cover the fish with the coconut milk. (If there is not
sufficient add a little water or cow's milk.) Bring the milt to a
boil and simmer for 10 minutes or until the fish is tender. Remove
any skin or bones and flake the fish. 2. Place the fish, potato,
tomatoes, and cilantro in a bowl and mix well. 3. Combine the Nuoc
mam sauce and egg. Add half the mixture slowly to the fish mixture so
that it retains its shape. Add some flour if the mixture is too
runny. 4. Shape the mixture into small balls. Dip each ball into the
remaining egg and Nuoc Mam sauce mixture, and roll into the rice
flour. 5. Heat the oil until it is smoking and deep-fry until the
balls are golden brown. 6. Serve hot, garnished with the lettuce and
sprigs of mint.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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