Baaoeno Tinuktok

Ingredients for Baaoeno Tinuktok

• 700 g white-fleshed fish fillets, such as snapper, grouper, cod, or monkfish
• 300 g shelled prawns
• 2 tbsp cornstarch
• 2 shallots, chopped
• 2 stalks lemongrass, chopped, white parts only
• 1 tbsp ginger, minced
• 1 small young papaya, chopped
• 1 onion, chopped
• 1 bunch kangkong leaves, trimmed
• 4 cups water
• 1/2 cup calamansi or lemon juice
• Chopped red chilies, optional
• Fish sauce, to taste
• Ground white pepper, to taste

How to cook Baaoeno Tinuktok

1. 1.Pulse fish, prawns, cornstarch, shallots, lemongrass, and ginger in a food processor until minced but not pasty.
2. 2.Shape the mixture into large spoonful-sized fishballs and set aside.
3. 3.Bring water to a gentle boil. Add onion and young papaya; simmer until papaya is tender.
4. 4.Gently add fishballs and season with fish sauce. Simmer until the fishballs are cooked through.
5. 5.Add white pepper, calamansi or lemon juice, kangkong, and optional chilies. Simmer a few minutes, then serve.