Monday, July 07, 2008

Balls! Spicy Fish Ones

Think balls in London in July and most people tend to think of Wimbledon.  I however think of these delicious little morsels which I made for supper with one of my most beloved friends who loves all things fishy.

The recipe is adapted from the super 'Steam Cuisine' by Marina Filippelli.  It is uber healthy thanks to the method of cooking and is naturally gluten and dairy free.

Spicy Fish Balls serves 2 (with leftovers)
1 red chilli, seeded
1 garlic clove
nub of fresh ginger, peeled
handful of fresh coriander
1tsp cornflour
1/4tsp salt
1/4tsp caster sugar
300g white fish fillets, skinned
1/2tbsp tamari (or soy) sauce
1/2tsp sesame oil
1/2 medium egg

Put chilli, garlic, ginger and coriander in a food processor.  Add cornflour, salt and sugar and whizz until finely chopped.
Feel the fish and remove any bones.  Add to the processor with the tamari sauce, sesame oil and egg and whizz again until well blended.
Using wet hands, shape into 10 or so balls the size of large walnuts.
Cover with cling film and leave in the fridge for 30 minutes or over night.
Bring the water in your steamer to the boil.
Line the steamer with baking parchment and pop the fish balls inside.  Steam for 4-5 minutes until they feel firm.

I served with jasmine rice, lime wedges and a cucumber, carrot and chilli salad.


Peter Newman-Legros said...

No need for "new balls" these hit the spot every time! Scrumptious!


Takeaway said...

"Great balls of fire" Great photo too!