In a medium bowl, add 2 cups of water, seaweed and soak until softened, about 10 minutes.  Next remove the seaweed from the water, mince the seaweed and place back in the water.  If using nori seaweed, mince, then set aside. 

In a large bowl, whisk flour, cornstarch, onion powder, black pepper, rock salt and brown sugar until well combined. 

Next, gradually add soaked minced seaweed water to the bowl and mix.

Add carrots, green onions, squash, and mix until well combined. 

Heat a nonstick frying pan over medium heat and add coconut oil.

Using a spoon, scoop and drop spoonfuls of the fish ball batter into the pan and cook until it’s golden brown.  Once it’s cooked, remove from the saucepan, place on a strainer to remove the excess oil,  and place on a plate and continue cooking until no more fish ball batter.  

Using a bamboo skewer, thread 5-6 fish balls and serve with the sauce. 

In a medium bowl, add water, sugar and mix until the sugar is dissolved. Then add soy sauce, salt, cornstarch, onion powder, garlic powder and mix until well combined making sure to remove any lumps. 

In a saucepan, add sauce and over medium heat bring the sauce to a boil so the sauce can thicken.  Keep an eye on it, so the sauce does not burn. 

Add garlic and onions and simmer for a minute then turn off heat. Allow the sauce to cool and set aside sauce.