FISH KOFTAS IN TOMATO AND CARDAMOM SAUCE
On first inspection, this dish looks like herb-flecked meatballs in tomato sauce, but the sauce is spiced, tangy and aromatic, and the meatballs are, well, fish balls, made of a combination of mackerel and sardines. We use tinned sardines here, for ease, but you can obviously substitute with fresh sardines, scaled and boned. You'll also want to pay attention to the total weight or volume of the mackerel: Some types are larger than others. All work here, but you may not need to buy as many fillets. Serve with some couscous or rice and a spoonful of yogurt, if you like.
Provided by Yotam Ottolenghi
Categories dinner, meatballs, seafood, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Start with the sauce: In a large sauté pan (choose one that has a lid), heat olive oil, garlic, half the sliced chile pepper and a good pinch of salt over medium-low heat. Gently fry for 6 minutes, stirring frequently, until garlic is soft and golden. Remove 2 tablespoons of the oil (with some of the chile and garlic) and set aside.
- Add celery, shallot and 1 1/2 teaspoons salt to the same pan and continue to cook for 8 minutes, stirring often, until soft and translucent. Increase the heat to medium, add the tomatoes, tomato paste, sugar, cumin, lime zest and juice and the cardamom and continue to cook for another 5 minutes, stirring occasionally. Add the wine, 1 1/2 cups/350 milliliters water and 1/4 teaspoon salt and bring to a gentle simmer. Cook for 20 minutes, turning the heat down if the sauce bubbles too much, and stirring once in a while.
- While the sauce is simmering, make the fish koftas: Add fish, pistachios, herbs, lime zest, chile and egg to a bowl with 3 tablespoons potato flour and 1/8 teaspoon salt and mix together well. Grease your hands with a little oil and roll the mix into approximately 12 golf-sized balls (about 1 1/2 to 1 3/4 ounces/45 to 50 grams each), applying pressure to compact them as you go. Add the remaining 2 tablespoons/25 grams flour to a plate and roll each ball in the flour so they are coated.
- Heat vegetable oil in a large, nonstick saucepan over medium-high heat. Once hot, add the fish balls and cook for about 5 minutes, turning throughout until all sides are golden-brown and crisp. (Remove the sauce from the heat and set aside if it finishes before you finish the koftas.)
- After the sauce has been cooking for 20 minutes, transfer the balls into the sauce, drizzling over some of the frying oil (or return the sauce to medium heat). Cover the pan with the lid and cook for 4 minutes, until hot.
- Remove the lid and scatter the herbs and the remaining fresh chile over the top, then drizzle with the reserved garlic and chile oil. Serve hot, with lime juice added to taste, or with lime wedges alongside.
SPICY FISH BALLS IN TOMATO SAUCE
I adapted this one from a great cookbook called 'The Fish Cookbook'. A good all year round recipe, I like to serve this with roast potatoes and a green vegetable.
Provided by Zoe4782
Categories Healthy
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 438.4, Fat 13.2, SaturatedFat 5.9, Cholesterol 213.3, Sodium 483.9, Carbohydrate 36, Fiber 3.5, Sugar 6, Protein 32.9
FISH BALLS IN TOMATO-BASIL SAUCE
Make and share this Fish Balls in Tomato-Basil Sauce recipe from Food.com.
Provided by Sephardi Kitchen
Categories Southwest Asia (middle East)
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 156.1, Fat 3.3, SaturatedFat 0.9, Cholesterol 98.5, Sodium 156.9, Carbohydrate 11.9, Fiber 1.9, Sugar 3.9, Protein 19.6
FISH BALLS WITH TOMATO SAUCE
Make and share this Fish Balls With Tomato Sauce recipe from Food.com.
Provided by Wendys Kitchen
Categories Kosher
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 178.2, Fat 9.1, SaturatedFat 1.8, Cholesterol 52.9, Sodium 223.5, Carbohydrate 21.9, Fiber 3.8, Sugar 6.5, Protein 5.5
FISH BALLS
Great for when you don't have enough fish to feed the family.
Provided by EricAndSheriCooking
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 474.6 calories, Carbohydrate 45.8 g, Cholesterol 117.3 mg, Fat 21.8 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 3.6 g, Sodium 645.1 mg, Sugar 2.4 g
CHICKEN BALLS WITH TOMATO-GARLIC SAUCE
I found this recipe in our local newspaper - You can serve this as finger food or serve with spaghetti. It can also be made with ground beef or turkey.
Provided by Chef mariajane
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- METHOD FOR SAUCE:.
- In a large frying pan over medium heat, heat oil; fry onions until soft, about 10 minutes.
- Put half the onions in a small bowl; set aside for chicken balls. Add garlic to onions in pan and sauté for 1 minute. Add tomatoes, tomato paste, sugar and oregano plus 1/2 cup water. Cover and simmer for 10 minutes, stirring occasionally.
- METHOD FOR THE CHICKEN BALLS:.
- Add ground chicken, apple, thyme, Parmesan, breadcrumbs and salt and pepper to reserved onions. Mix well. With floured hands, form about 20 teaspoon-size balls. In a large frying pan on medium-high, heat oil; brown chicken balls on each side. Transfer to sauce and simmer uncovered for 8-10 minutes. Drain and toss weith cooked spaghetti. Sprinkle with parsley.
Nutrition Facts : Calories 309.6, Fat 19.8, SaturatedFat 3.6, Cholesterol 5.5, Sodium 466.6, Carbohydrate 29.6, Fiber 3.8, Sugar 12.7, Protein 5.9
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