THE MORNING MIST

CXXVI SPRING 2011

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Adventure Saturday

Moroccan fish balls

For The Fish Balls:
1kg fish fillets (I have mixed 500g Kahawhai and 500g Snapper)

         Freshly ground black pepper

         1 tsp sea salt

         1/2 tsp fresh Ginger

         1/2 tsp paprika

         1/2 tsp cumin

         1/4 cup parsley, chopped

         1/4 cup fresh coriander, chopped

         a small onion, finely diced

         1/2 cup cooked rice or fresh breadcrumbs

         4 tbsp lemon juice

Cube fish and mince in a food processor or blender. Place in a bowl and stir in all other ingredients. Form into golf ball size balls.

For The Sauce:

         1 small onion, diced

         2 tbsp olive oil

         2 can of Moroccan canned tomatoes

         2 tbsp chopped parsley, chopped

         2 cloves garlic, chopped

         sea salt and freshly ground black pepper

         1tsp cumin

         1 tsp paprika

In a large saucepan, sauté onions in olive oil till golden, then add all the other ingredients. Simmer for half an hour.  Add the fish balls and poach in the sauce for 10 mins. Serve with white rice or fresh bread.

Likes.

Nine awesome images from Convoy, and one of a couple hearty charter captains.

INSANE.

BIG GIRL

The start of something new.

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Thai snapper fusion.