 Ingredients
1 kg catfish
1 medium onion
6 cloves garlic
½ inch ginger
1 stalk celery
1½ tsp. of salt
¼ tsp. of pepper
½ tsp. of soya sauce
1 tbs. of oil
5 cups of water
Method:
Wash and clean the fish. Debone and skin the fish, keeping aside the bones, head and tail of the fish.
Chop the onion, garlic and ginger finely. Wash and chop celery stalk finely.
In a mixie, grind fish, ½ tsp. of salt and ½ cup of water into a paste. Shape into 1-inch balls and keep aside.
In a soup pot, heat water. Add the fish head, tail and centre bone. Bring to a boil and simmer for 15 minutes. Remove from flame and strain the liquid.
In a saucepan, heat the oil. Add garlic and fry for 3 minutes until garlic is golden brown. Add celery, salt, pepper, soya sauce and fish balls. Lower the heat to medium and cook fry for 3 minutes.
Add liquid and bring to a boil. Lower the heat and simmer for 5 minutes. Serve hot.
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