Spicy Fish Balls Recipe 415 Recipes

HONG KONG CURRY FISHBALLS

Steps:

• Add two tablespoons of oil to a shallow pan or skillet over medium-high heat. Fry the shallots until they start to caramelize. Add the flour and stir thoroughly to combine, cooking for a minute or so. Make a space in the center of the pan, and add the last tablespoon of oil and the curry paste. Fry until fragrant.
• Next, add the chicken stock and stir thoroughly, breaking up the curry and the roux. Bring to a boil and let thicken. Add the coconut milk, curry powder, soy sauce, white and black peppers, the sugar, and finally, the fish balls.
• Simmer for 10 minutes until the curry sauce thickens and the fish balls are warmed through.
• Serve immediately in the pan or on skewers. You can also eat these with a bowl of plain rice or noodles!

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 FISH BALLS. RECIPE - (4.1/5)

Steps:

• Wash and pat the fish dry with some paper towels. If you're using frozen (pre packaged) cod, give it a good squeeze as there's usually a lot of water in it. Then cut into chunks and place into a food processor. The entire recipe will be done in the food processor, but if you don't have one, don't fret. Simply chop the cod fish very fine and mix all the ingredients in a large bowl. Give the fish a few pulses in the food processor and remember to scrape down the side so you get an even consistency. Then add all the other ingredients except the flour and the veg oil for frying. Please remember to chop the herbs very fine and crush the garlic. The scotch bonnet pepper should also be very fine and do remember to wear gloves when handling them. Additionally, wash your hands with soap and water immediately after handing. Pulse for a minute or two (remember to stop to scrape down), until you have a well mixed consistency. Now it's time to shape this into the small balls for frying. Take about a teaspoon full amount and roll in your hands to form the ball. Then toss in the flour (all purpose flour) to evenly coat the outside. This will help you get that lovely golden brown colour when fried. Be sure to do them all before you start to fry, as they will cook very fast. You can place them on a parchment lined cookie sheet so they don't stick as they await their turn in the hot oil Heat your oil on a medium/high heat and fry these for 3-4 minutes. I love using my wok for this as it maintains an even heat and with the high sides, I don't make a mess on the stove. Drain on paper towels and serve with one of the many sauces I've shared over the past few years. Check the recipe index for the tamarind sauce, there's the honey mustard mango sauce, the shado beni sauce and about 8 other spicy sauces there.

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.

SPICY FISH STEW

Steps:

• Heat the oil in a large non-stick pan and fry the onions for 8-10 mins until softened and golden. Add the spring onions, garlic, chilli and thyme. Cook, stirring, for 1 min. Pour in the tomatoes and bouillon, then stir in the peppers. Cover and leave to simmer for 15 mins.
• Meanwhile, cook the rice according to pack instructions. Stir in the beans with the coriander and parsley, then leave to cook gently for another 10 mins until the peppers are tender. Add the salmon and lime zest and cook for 4-5 mins until cooked through.
• Ladle half of the stew into two bowls and scatter with the coriander sprigs. Cool the remaining stew, then cover and chill to eat on another night. Gently reheat in a saucepan until bubbling.

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.

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!