Place fish in a colander over a pot of boiling water and steam until white. Drain well.
Place fish in a bowl and add ginger, salt, onions and curry powder. Beat one egg, add to fish mixture and blend well. Shape into equal-sized balls. In a shallow dish, beat remaining eggs.
On a sheet of wax paper, mix bread crumbs and sesame seeds. Dip the fish balls in egg, then roll in the crumbs. Heat about 5 cm oil in a frying pan until very hot. Test the oil with a piece of bread – if the bread bubbles, the oil is ready to use. Deep-fry each fish ball, separate but a couple at a time. Allow to drain on absorbant paper.
Place in lettuce leaves and arrange on a platter with the sauce.
Let your conversation be without covetousness; and be content with such things as ye have: for he hath said, I will never leave thee, nor forsake thee. (Heb 13:5)