Introduction
Experience the delightful fusion of flavors with this delectable fish ball recipe, where tender white fish meets aromatic ginger and vibrant coriander. Perfect as a snack or a main course, these fish balls are simple to prepare and sure to impress. With a touch of lime and a dip in mango chutney, they offer a refreshing taste of culinary creativity that celebrates sustainable ingredients.
Detailed Ingredients with measures
8cm piece of ginger (50g)
250g white fish fillets, skin off, pin-boned, from sustainable sources
1 x 250g packet of cooked basmati rice
50g creamed coconut
1 heaped teaspoon English mustard
1 free-range egg
1 lime
1 bunch of coriander (30g)
Vegetable oil, for frying
2 heaped tablespoons mango chutney
1 cucumber
Optional: 1 fresh red chilli
Prep Time
20 minutes
Cook Time
8 to 10 minutes
Total Time
30 minutes
Yield
16 fish balls
Enjoy crafting these delicious fish balls that are not only easy to make but also bursting with flavors. Serve them alongside fresh cucumber and mango chutney for a complete, tasty dish that will bring joy to your dining table!
Detailed Directions and Instructions
Step 1: Prepare the Mixture
Peel and roughly chop the ginger. Place the chopped ginger in a food processor along with the fish fillets, cooked basmati rice, creamed coconut, and English mustard. Crack the free-range egg into the mixture and add a pinch of sea salt and black pepper. Finely grate the zest from the lime into the processor and tear most of the coriander leaves into it, reserving a few leaves for later. Pulse the mixture until all ingredients are well combined.
Step 2: Shape the Fish Balls
Divide the fish mixture into 16 equal-sized pieces. Moisten your hands with water and shape each piece into a ball.
Step 3: Fry the Fish Balls
Pour about 1cm of vegetable oil into a large, sturdy pan and heat it over medium-high heat. Once the oil is hot, carefully add the fish balls to the pan. Cook them for 8 to 10 minutes, turning them regularly until they are golden brown all over and cooked through. If necessary, work in batches to avoid overcrowding the pan.
Step 4: Coat with Mango Chutney
In a large bowl, loosen the mango chutney by adding a splash of water to achieve a thinner consistency. As the fish balls finish cooking, transfer them to the bowl and gently toss to coat them evenly in the mango chutney.
Step 5: Prepare the Cucumber
Finely slice the cucumber and dress it with lime juice to enhance its flavor.
Step 6: Serve the Dish
Serve the fish balls alongside the dressed cucumber, garnished with the reserved coriander leaves. If desired, add finely sliced fresh red chili for an extra kick.
Notes
Note 1: Fish Quality
Ensure that the white fish used is skin-off, pin-boned, and sourced from sustainable fisheries for the best results.
Note 2: Crab Mixture
If the mixture feels too wet to shape into balls, consider adding a bit of breadcrumbs to help bind it together.
Note 3: Cooking Oil
Monitor the temperature of the oil while frying to prevent the fish balls from burning. Adjust the heat as necessary.
Note 4: Chutney Variation
You can use different types of chutney if mango chutney is unavailable, but adjust the flavor accordingly to suit your taste.
Note 5: Serving Suggestions
These fish balls can be served as an appetizer, main dish, or as part of a larger meal with sides like rice or salad.
Cook techniques
Chopping and Peeling Ginger
Peel the ginger using a vegetable peeler or the edge of a spoon, then roughly chop it into smaller pieces to make it easier to process.
Combining Ingredients
Use a food processor to combine the ginger, fish, rice, creamed coconut, mustard, egg, salt, pepper, lime zest, and coriander until just mixed.
Shaping Fish Balls
With wet hands, divide the mixture into equal-sized pieces and gently roll them into balls to prevent sticking.
Frying
Heat vegetable oil in a frying pan over medium-high heat. Fry the fish balls in batches, turning them regularly until they are golden brown and cooked through.
Tossing in Mango Chutney
Loosen the mango chutney with a splash of water in a bowl, then carefully toss the cooked fish balls in the chutney to coat them.
Dressing Cucumber
Finely slice the cucumber and dress it with freshly squeezed lime juice for a refreshing side accompaniment.
FAQ
Can I use a different type of fish?
Yes, feel free to substitute the white fish with another sustainable fish variety of your choice.
Is there a vegetarian alternative for this recipe?
You can try using mashed chickpeas or tofu instead of fish to create a vegetarian version.
Can I make this dish in advance?
Yes, you can prepare the fish mixture and shape the balls in advance, then store them in the refrigerator until ready to fry.
How can I adjust the level of spiciness?
You can adjust the spiciness by adding or omitting the fresh red chilli, or by using a milder or hotter variety according to your preference.
What can I serve as an alternative to mango chutney?
You could use other types of chutneys or sauces, such as spicy salsa or a yogurt-based dip, as alternatives to mango chutney.
Conclusion
This vibrant dish combines the delicate flavors of white fish and aromatic ginger with a hint of lime, creating a delightful experience for the palate. The crispy fish balls, coated in mango chutney, paired with refreshing cucumber, make for a perfect light meal or appetizer. The use of sustainable fish ensures that your meal is not only delicious but also environmentally conscious. Enjoy this recipe as a quick weeknight dinner or a crowd-pleasing snack at your next gathering.
More recipes suggestions and combination
Spicy Fish Tacos
Use the fish mixture as a filling for tortillas. Top with pickled onions, avocado slices, and a drizzle of lime crema for added flavor.
Coconut Fish Curry
Incorporate the cooked fish balls into a coconut curry sauce made with additional creamed coconut, lime juice, and assorted vegetables.
Fish Burger with Mango Salsa
Shape the fish mixture into thicker patties and serve on a bun with mango salsa, lettuce, and a lime-spiked mayo.
Thai-inspired Fish Cakes
Add lime leaves and fish sauce to the mixture, and serve with a sweet chili dipping sauce for a Thai twist.
Vegetarian Variation
Replace the fish with finely chopped vegetables or chickpeas and follow the same cooking method for a delicious vegetarian option.
Cucumber Salad with Sesame Dressing
Enhance the cucumber side by adding sesame oil, rice vinegar, and sesame seeds for a crunchy, flavorful salad.
