Spicy Fish Balls Recipe 415

HOMEMADE FISH BALLS WITH SPICY FISH BALL SAUCE

Steps:

• In a food processor, grind the flesh into a thick paste. Alternatively, pound the fish flesh with the back of a knife until it turns to a thick paste.
• In a bowl, combine the fish paste, salt, sugar, cornstarch, and water.
• Using hands, stir the mixture until well combined and then shape into a big ball. Lift from the bowl and then slap back into the bowl. Repeat for about 10 to 15 minutes or until the fish paste is smooth and shiny and begins to pull away from the side of the bowl.
• Alternatively, transfer the fish paste into the bowl of a stand mixer and using the paddle attachment, beat for about 10 to 15 minutes or until it begins to pull away from the side of the bowl.
• Using a tablespoon, portion the fish paste and shape into balls by rolling between the palm of hands.
• In a pot over medium heat, bring about 4 quarts of water to a boil. Gently drop fish balls into boiling water and cook for about 1 to 2 minutes or until they begin to float on top.
• Using a slotted spoon, remove from the fish balls from water and allow to cool.
• In a wide pan, heat about 2 inches of oil. Add fish balls and cook, stirring occasionally, until golden and puffed. Remove from heat and drain on paper towels.
• Serve with the sweet and spicy fish ball sauce.

SPICY FRIED FISH BALLS

Steps:

• Wash and pat the Cod Fillet (1 pound) and dry with some paper towels. Then cut into chunks and place into a food processor.
• Give the fish a few pulses in the food processor and remember to scrape down the side so you get an even consistency.
• Add the Parmesan Cheese (3/4 cup), Fresh Parsley (1 tablespoon), Fresh Thyme (1 tablespoon), Garlic (2 clove), Egg (2), Panko Breadcrumbs (3/4 cup), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Scotch Bonnet Pepper (1/2).
• Pulse for a minute or two and remember to stop to scrape down, until you have a well mixed consistency.
• Shape this into the small balls for frying. Take about a tablespoon's worth of filling and roll in your hands to form the ball.
• Roll balls in All-Purpose Flour (1/2 cup) and coat evenly.
• Heat the Vegetable Oil (as needed) over medium-high heat and fry balls for 3-4 minutes. Drain on paper towels.
• Serve warm with your favorite dipping sauce.

SPICY FRIED FISH BALLS

Steps:

• To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to bowl.
• In food processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated. Pulse in rice flour until you can form paste into a ball.
• To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
• In a saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in a food processor or mortar and pestle. Using wet hands, roll fish paste into 2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently, until golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined plate. Serve with dipping sauce.

PINK FISHBALLS IN SPICY LENTIL GRAVY

Steps:

• In a food processor, whizz the bread to fine crumbs. Set aside, then whizz the salmon. Add the crumbs and egg white, then pulse to combine. Season. Divide into 12 balls and chill for 30 mins. Can be frozen at this stage for up to 1 month.
• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a non-stick frying pan. Add the fishballs and fry for 1-2 mins until lightly browned. Transfer to a baking tray, bake for 15 mins until golden.
• Wipe the pan, add korma paste and onion, and cook for 5 mins, stirring regularly. Add peppers and cook for 2 mins. Add passata and lentils, bring to the boil, then simmer for 20 mins. Coat fishballs in the gravy and serve.

BARBADOS SPICY FISH BALLS

Steps:

• Wash and pat dry the cod fillets and cut them into chunks. Put them into a food proccessor and pulse a few times to chop to an even consistency. Add the rest of the ingredients, except the flour and oil. Pulse until well mixed, scraping the sides down a few times to make sure everything is incorporated.
• Take a small spoonful at a time of the mixture and roll it into a ball in your hands, Continue with the rest of the mixture. Dust the fish balls with the flour.
• Heat the oil on medium high, and fry the fish balls a few at a time for 3-4 minutes until they are golden brown. Drain them on paper towels and enjoy!

FISH BALLS

Steps:

• Season fish with salt and pepper. Heat olive oil in a skillet over medium heat. Cook fish in the hot skillet until almost completely cooked through, turning as needed, 7 to 10 minutes. Remove from heat.
• Transfer fish to a bowl and flake with a fork. Add mashed potatoes, green onions, egg, flour, and Creole seasoning. Mix thoroughly. Add panko, a tablespoon at a time, as needed to firm up balls. Form mixture into small balls or patties.
• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep-fry fish balls, working in batches, in the hot oil until golden brown, about 5 minutes per batch.

SPICY FISH BALLS IN TOMATO SAUCE

Steps:

• Wash the fish, pat dry with kitchen paper and cut into small pieces.
• Place into the bowl of a food processor with the coriander, salt, pepper, eggs, cream or yoghurt, half the breadcrumbs and the lemon juice and process for 45 seconds until the mixture is smooth and creamy.
• Chill the mixture for an hour.
• Whizz all the sauce ingredients together in a food processor or blender to make a smooth sauce.
• When you are ready to cook the fish balls, pre-heat the oven to gas mark 6, 400F (200C).
• Heat a little oil in a heavy frying pan.
• Using your hands, form the fish mixture into snooker sized balls, roll them in the remaining breadcrumbs and fry them gently, turning them occasionally until they are an even golden brown.
• Place the cooked fish balls in a shallow baking dish and pour over the sauce.
• Bake in the oven for 20 minutes until bubbling.