1 lb. boneless cod, chopped into large chunks
1/2 cup cornstarch
1/4 cup chopped chives
1/4 cup chopped basil
1/2 tsp. cayenne pepper
1 tbsp. freshly-squeezed lime juice
salt and freshly ground black pepper to taste

vegetable oil for frying

Place half of the cornstarch plus the rest of the ingredients (except vegetable oil) in the bowl of a food processor and process to a paste.

Form fish paste into 1-inch balls and dip into remaining cornstarch to coat.

Heat oil in deep skillet or wok over moderate heat, and deep-fry fish balls until golden. Drain on paper towels and serve with pink sauce:

1/2 cup mayonnaise, (low fat if desired, or use a mayonnaise alternative)
1/2 cup plain yogurt (non- or low-fat is okay)
2 tablespoons prepared horseradish
1 garlic clove, mashed to a paste with a large pinch of salt
1/4 cup minced cilantro/coriander
2 tablespoons ketchup

Combine all ingredients in a bowl and refrigerate, covered, until serving time.

Adapted from



This was a complete hit with my kids, though they thought the coral-colored sauce a bit girly:D. We've tried two other recipes from the book and loved them, probably because they have similar notes to our own cuisine -- definitely a keeper.