For the meatballs

• 700 g skinless, boneless white fish fillet
• 120 g breadcrumbs or soaked and drained bread (1 cup)
• 1 large egg
• 80 g finely chopped scallions (1 large stalk)
• 60 g grated or finely chopped yellow onion (½ medium onion)
• 15 g crushed garlic (3 cloves)
• 10 g chopped fresh cilantro (¼ cup)
• 5 g salt (1 teaspoon)
• 2 g ground black pepper (½ teaspoon)
• 3 g ground cumin (½ teaspoon)
• 30 g all-purpose flour, for shaping the meatballs (3 tablespoons)

For the sauce

• 30 ml vegetable oil (2 tablespoons)
• 160 g chopped ripe tomato (2 medium tomatoes)
• 100 g chopped yellow onion (1 small-medium onion)
• 80 g chopped red bell pepper (½ medium bell pepper)
• 10 g crushed garlic (2 cloves)
• 5 g ground annatto or color (1 teaspoon)
• 300 ml water or fish stock (1¼ cups)
• 6 g salt (1 teaspoon)
• 8 g chopped fresh cilantro (3 tablespoons)