In a medium bowl, add 2 cups of water and soak the dried seaweed until softened, about 10 minutes. If using nori seaweed, mince it and set it aside.

Remove the softened seaweed from the water, mince it, and return it to the water.

In a large bowl, whisk together the 2 cups of flour, ¼ cup cornstarch, ½ teaspoon onion powder, ½ teaspoon black pepper, 1 tablespoon rock salt, and 1½ tablespoons brown sugar until well combined.

Gradually add the soaked minced seaweed water to the dry ingredients, mixing until smooth.

Stir in the ½ cup grated carrots, 2 tablespoons sliced green onions, and ½ cup grated kalabasa squash, mixing until well combined.

Heat a nonstick frying pan over medium heat and add 2 cups of coconut oil.

Using a spoon, scoop and drop spoonfuls of the fish ball batter into the hot oil, cooking until golden brown.

Once cooked, remove the fish balls from the pan, place them on a strainer to drain excess oil, then transfer them to a plate. Continue cooking until all the batter is used up.

Thread 5-6 fish balls onto a bamboo skewer and serve with the sauce.

In a medium bowl, combine 2 cups of water and 2 tablespoons of sugar, stirring until the sugar is dissolved.

Add 1 tablespoon soy sauce, 1 teaspoon salt, 1 tablespoon cornstarch, 1 teaspoon onion powder, and ½ teaspoon garlic powder to the mixture, whisking until smooth and free of lumps.

Pour the sauce mixture into a saucepan and bring to a boil over medium heat, stirring frequently until the sauce thickens.

Add 2 minced garlic cloves and ¼ cup minced red onions, simmering for an additional minute before turning off the heat.

Allow the sauce to cool slightly before serving with the fish balls.