Fish Balls With Tomato Sauce Recipes

FISH KOFTAS IN TOMATO AND CARDAMOM SAUCE

Steps:

• Start with the sauce: In a large sauté pan (choose one that has a lid), heat olive oil, garlic, half the sliced chile pepper and a good pinch of salt over medium-low heat. Gently fry for 6 minutes, stirring frequently, until garlic is soft and golden. Remove 2 tablespoons of the oil (with some of the chile and garlic) and set aside.
• Add celery, shallot and 1 1/2 teaspoons salt to the same pan and continue to cook for 8 minutes, stirring often, until soft and translucent. Increase the heat to medium, add the tomatoes, tomato paste, sugar, cumin, lime zest and juice and the cardamom and continue to cook for another 5 minutes, stirring occasionally. Add the wine, 1 1/2 cups/350 milliliters water and 1/4 teaspoon salt and bring to a gentle simmer. Cook for 20 minutes, turning the heat down if the sauce bubbles too much, and stirring once in a while.
• While the sauce is simmering, make the fish koftas: Add fish, pistachios, herbs, lime zest, chile and egg to a bowl with 3 tablespoons potato flour and 1/8 teaspoon salt and mix together well. Grease your hands with a little oil and roll the mix into approximately 12 golf-sized balls (about 1 1/2 to 1 3/4 ounces/45 to 50 grams each), applying pressure to compact them as you go. Add the remaining 2 tablespoons/25 grams flour to a plate and roll each ball in the flour so they are coated.
• Heat vegetable oil in a large, nonstick saucepan over medium-high heat. Once hot, add the fish balls and cook for about 5 minutes, turning throughout until all sides are golden-brown and crisp. (Remove the sauce from the heat and set aside if it finishes before you finish the koftas.)
• After the sauce has been cooking for 20 minutes, transfer the balls into the sauce, drizzling over some of the frying oil (or return the sauce to medium heat). Cover the pan with the lid and cook for 4 minutes, until hot.
• Remove the lid and scatter the herbs and the remaining fresh chile over the top, then drizzle with the reserved garlic and chile oil. Serve hot, with lime juice added to taste, or with lime wedges alongside.

FISH BALLS WITH TOMATO SAUCE

Steps:

• Make the sauce first. In a wide pan, fry the garlic in oil till the aroma rises. Add the tomatoes, tomato paste, sugar, salt, and chili pepper or cayenne. Add about 2 cups (500 mL) of water and bring to the boil. If you leave the chili pepper in throughout the cooking, the sauce might end up too hot for you, so taste the sauce and remove the pepper when you feel the sauce is hot enough.
• For the fish balls, mix all the ingredients together and work to a firm paste with your hands. (If you use the food processor to grind the fish, do so very briefly or it can turn into a creamy puree.)
• Take lumps of paste the size of a small walnut and roll into little balls.
• Drop them one by one into the sauce and simmer for 20-25 minutes turning them over once.
• Serve accompanied by lemon wedges.

FISH BALLS IN TOMATO-BASIL SAUCE

Steps:

• In a food processor, process all of the fish ball ingredients except for the fish/flour/oil. Add in the fish and mix thoroughly.
• Mold the fish mixture into balls the size and shape of an egg (if the mixture doesn't cooperate and falls apart, you may want to mix in an egg to help it bind together). Dredge the balls in the flour.
• Heat the oil in a skillet, add the fish and brown on all sides (approximately 2-3 minutes). Place them in a greased baking dish. Preheat the oven to 350 degrees.
• In a food processor, grind all the sauce ingredients into a smooth paste. Pour it over the fish balls, and bake for approximately 30-35 minutes.
• Can be served chilled, at room temperature or hot.