Fully-loaded Fishballs

1: Heat a large braiser at medium heat. Add oil and add shallot, sautéing until translucent.

2: Add diced tomato can, chickpeas, sweet potato, and celery, and sauté until softened and starts to slightly brown.

3: Push mixture slightly and add garlic, tomato paste; sauté until fragrant before mixing together.

4: Reduce heat to a simmer, add spices, herbs, and water.

5: In a small chopper, mince herbs and shallot until very fine for the fishballs.

6: Add all fishball ingredients to a mixing bowl and combine well.

7: Form fishballs into flat topped shapes.

8: Heat a large pan at medium-high heat, add enough oil to cover the surface.

9: Sear fishballs in the oil until they can be easily moved and then flip them, working in small batches.

10: Once all fishballs are seared, add them to the sauce, adjusting liquid and salt as necessary.

11: Simmer covered for 1 to 1.5 hours.