Fish Balls

Tue, 24 October 2017

A delicious recipe for Fish-Balls by Lina Gautam.

Serves 4

Ingredients:

·         Fish-balls

o   600g white fish, de-skinned, de-boned, roughly chopped

o   1 egg

o   1 onion, finely chopped

o   ¾ tsp salt

o   3 garlic cloves, peeled & crushed

o   1 tsp finely chopped ginger 

o   1 carrot, peeled & grated

o   2 tbsp semolina

o   ¼ turmeric powder

·         Broth:

o   3 cups fish stock

o   1 stick of celery, roughly chopped

o   2 bay leaves

o   2cm long cinnamon stick

o   2 tbsp chopped tin tomato

o   Salt to taste

o   Handful of fresh coriander, finely chopped 

Method:

1.       Add all the ingredients for the fish-balls to a bowl and mix well.

2.       Shape the mixture into rounds approximately the shape and size of golf balls and set aside.

3.       Next, prepare the broth. Add all the ingredients to a saucepan and bring to the boil.

4.       Simmer the stock for 5 mins and then begin to add the fish-balls one at a time, taking care to ensure they do not break. Cover and cook for 6-7 mins until the fish-balls are cooked in the simple broth.

5.       If you are serving this as a soup, then sprinkle on some fresh coriander and serve immediately.

6.       To make this into a more substantial dish, cook for a further 20 mins or so until it thickens and either add some cooked noodles or serve with naan bread or rice. 

Watch how it's made below: