Sunday, June 26, 2011
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.
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