Saturday 17 February 2007

Sesame Fish Balls

As I already had all that groundnut oil from deep-frying the Potato and Pea Pasties I decided to try out this tasty looking fish ball recipe. It was very cheap to make as I just used odd shaped Pollock fillets as it's all getting blended anyway. Really quick to make too.

My sister reckoned they would taste even better with some sweet chilli sauce, but we didn't have any, and by then I was busy with the Thai Red Curry and so didn't get around to making any. Definitely a tasty snack, hot or cold, but should be eaten the same night as otherwise they're likely to go soft, although they taste fine the next day, they're nothing like as nice.

Recipe for the Sesame Fish Balls

  • 250g White Fish Fillets
  • 2 cups Breadcrumbs
  • 2 tablespoons Plain Yoghurt
  • 1 clove of Garlic, crushed
  • 1 small Red Onion
  • 2 tablespoons of Fresh Coriander, finely chopped
  • Half to 1 teaspoon Ground Cumin
  • Half to 1 teaspoon Cayenne Pepper
  • 2 tablespoons Fish Sauce
  • 2 Large Eggs, white and yolk separated
  • Quarter cup Sesame Seeds

Cook the fish, either by steaming or microwaving. Then throw into a blender and blend until finely chopped, but not a paste. Then in a bowl, mix the fish, 1 and a half cups of the Breadcrumbs, and all the other ingredients except the Egg Whites and Sesame Seeds. Once thoroughly mixed, with wet hands, form into small balls. You should get about 20-24 from this size batch.

Lightly whisky the Egg Whites in one bowl, mix together the rest of the Breadcrumbs and Sesame Seeds in another bowl, the coat each Fish Ball in first the egg white, then the Breadcrumb and Sesame Seed mix so that they are well coated. You should then deep fry them in hot oil for about a minute or two, until they're golden brown.

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