Fishballs with teriyaki glaze

Ingredients:
500g fresh skinless seabass fillet
20g spring onion, minced
1 lemongrass (white part only), minced finely
1 red onion, diced finely
2 kaffir lime leaves, minced finely
1 whole egg
½ teaspoon salt
½ teaspoon white pepper powder
1 heaped tablespoon corn flour
Juice of 1 large lime
½ tablespoon fish sauce
6 bamboo skewers, soaked overnight in water

Teriyaki glace
½ cup Japanese mirin
1 tablespoon Japanese soya sauce


Method:
1. To prepare the teriyaki glaze, simmer mirin until reduced to a thick syrup (to about ¼).

2. Remove from the heat and add the soya sauce. Stir well and reserve.

3. Cut the fish into small chunks and process in a food blender until a paste is formed.

4. Mix the fish paste with all the remaining ingredients well.

5. Take a heaped tablespoon worth of fish paste and shape into small balls.

6. Add a pinch of salt to gently simmering water and poach the fishballs for about 1 minute before turning off the heat. Keep the fishballs in until ready to grill.

7. Skewer the fishballs and glaze with the teriyaki sauce and grill over a barbecue until well-browned. Brush a few more times as the fishballs are being grilled.

8. Serve immediately with a side salad.