MISWA WITH BOLA BOLANG SALMON/ SALMON CROQUETTES WITH ZUCCHINI AND RICE VERMICELLI SOUP.
1 lb salmon fillet, coarsely chopped
salt and pepper
1/2 cup all purpose flour
2 cups frozen chopped spinach/ or chopped fresh spinach
1 small onion, peeled and diced
for the soup
1 small onion, peeled and chopped
1 knob ginger, peeled and chopped
5 cloves garlic, minced
3 cups broth (chicken or vegetable broth
3 tbsp fish sauce or patis
1 large zucchini slices.
1 tsp safflower (kasuba) optional
1/2 to 1 cup rice vermicelli or miswa
Combine the first 6 ingredients and form into 2 tbps salmon balls.
place enough cooking oil in a pan and pre heat to 350 F.
Deep fry salmon balls for 3 minutes or until brown.
Remove from the pan and set aside.
Clean wok and retain 3 tbsp of the cooking oil.
Saute onions and ginger and cook for 3 minutes until brown and fragrant.
Add garlic and saute for 30 seconds.
Add broth and season with fish sauce.
Season with ground pepper.
Bring to a boil about 3 minutes.
When boiling, add zucchini slices
Cook zucchini for 4 minutes or until soft.
Add rice vermicelli (miswa)
Adjust the heat medium while boiling.
Add salmon balls.
Add green onions.
Turn off heat.
cookware purchase: https://www.heritagesteel.us/pages/ch…
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