Serves 8

1 1/2 pound carp (available in Asian markets) or trout, boned and minced
1/2 cup salt pork, minced
1 tablespoon ginger, minced
2 tablespoons onion, minced
1 teaspoon dried orange peel, finely ground
1 teaspoon black pepper
1/4 teaspoon asafoetida (available in Middle Eastern groceries)
Vegetable oil for frying.

Combine all ingredients. Form fish mixture into golf-ball-sized balls. Heat 1 inch of vegetable oil in skillet. When very hot but not smoking, fry the fish balls until golden brown, about 2 minutes per side. Drain for 5 minutes on paper towels, then serve.

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