Fish Balls In Tomato Basil Sauce Food

TOMATO-BASIL BAKED FISH

Steps:

• In a shallow bowl, combine lemon juice and oil. Add fish fillets; turn to coat. Place in a greased 9-in. pie plate. Sprinkle with half each of the basil, salt and pepper. Arrange tomatoes over top; sprinkle with cheese and remaining seasonings., Cover and bake at 400° until fish flakes easily with a fork, 10-12 minutes.

FISH BALLS

Steps:

• Cut fillet of cod into small cubes (I used a meat grinder, therefore it required an addition of flour).
• Add the lemon juice, cream, salt and ground black pepper.
• Gently form 25 small balls.
• One layer of puff dough divided into 4 parts, each part to unroll and cut into thin strips (about 5 mm width).
• Cover fish balls completely with strips of dough.
• Slightly press strips to balls.
• Fry balls in a plenty of oil 3-4 minutes (I baked balls in oven).
• For sauce :.
• Mix olive oil with white wine vinegar, minced garlic, a pod of hot pepper and honey.

FISH BALLS WITH TOMATO SAUCE

Steps:

• Make the sauce first. In a wide pan, fry the garlic in oil till the aroma rises. Add the tomatoes, tomato paste, sugar, salt, and chili pepper or cayenne. Add about 2 cups (500 mL) of water and bring to the boil. If you leave the chili pepper in throughout the cooking, the sauce might end up too hot for you, so taste the sauce and remove the pepper when you feel the sauce is hot enough.
• For the fish balls, mix all the ingredients together and work to a firm paste with your hands. (If you use the food processor to grind the fish, do so very briefly or it can turn into a creamy puree.)
• Take lumps of paste the size of a small walnut and roll into little balls.
• Drop them one by one into the sauce and simmer for 20-25 minutes turning them over once.
• Serve accompanied by lemon wedges.

FISH BALLS IN TOMATO-BASIL SAUCE

Steps:

• In a food processor, process all of the fish ball ingredients except for the fish/flour/oil. Add in the fish and mix thoroughly.
• Mold the fish mixture into balls the size and shape of an egg (if the mixture doesn't cooperate and falls apart, you may want to mix in an egg to help it bind together). Dredge the balls in the flour.
• Heat the oil in a skillet, add the fish and brown on all sides (approximately 2-3 minutes). Place them in a greased baking dish. Preheat the oven to 350 degrees.
• In a food processor, grind all the sauce ingredients into a smooth paste. Pour it over the fish balls, and bake for approximately 30-35 minutes.
• Can be served chilled, at room temperature or hot.

FISH BALLS

Steps:

• Season fish with salt and pepper. Heat olive oil in a skillet over medium heat. Cook fish in the hot skillet until almost completely cooked through, turning as needed, 7 to 10 minutes. Remove from heat.
• Transfer fish to a bowl and flake with a fork. Add mashed potatoes, green onions, egg, flour, and Creole seasoning. Mix thoroughly. Add panko, a tablespoon at a time, as needed to firm up balls. Form mixture into small balls or patties.
• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep-fry fish balls, working in batches, in the hot oil until golden brown, about 5 minutes per batch.

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.