For the fishball batter, add the steamed fish, grated carrots, spring onions, chopped onions, chopped garlic in a large mixing bowl. ½ cup plain yogurt (whole milk) 1 egg. Add sugar, cornstarch, flour and water. Add the sardines and stir well, seasoned with salt, pepper and knorr seasoning liquid. Scoop up a ball of fish paste with a spoon, and then drop it in the hot pot.