Made with only fresh ingredients, chili and tangy, and in a glass bottle, Sunny gives you only the best.


For the broth:
1 fish head
2 garlic cloves skin on

1 piece of ginger skin on
1 shallot skin on
1 1/2 teaspoon of salt
1 pinch of ajinomoto
1 tablespoon of vegetable oil

1 1/2 liters of water
Veggies- Sliced carrots, cabbage, bok chop, mushroom
2 tbs cornflour
Spring onion


1.Brown the garlic, ginger and shallot for 1 minute. Add the fish head and cook for 2 minutes on each side covered. Add water, salt and ajinomoto.

2. Mix and bring to a boil. Turn down the heat and simmer for one hour under cover. Once the broth is ready, filter and reserve

2. Start boiling the fish broth which you have reserved. Add the fish balls to cook until soften.

3. Cool the veggies for one minute just so it’s a bit soft and crunchy.

Enjoy your fish balls decorated with spring onions and accompanied by Sunny Pate de piment.


Final look

prep img 3 recipe 1