Spicy Fish Balls Recipe 415 Food

HOMEMADE FISH BALLS WITH SPICY FISH BALL SAUCE

Steps:

• In a food processor, grind the flesh into a thick paste. Alternatively, pound the fish flesh with the back of a knife until it turns to a thick paste.
• In a bowl, combine the fish paste, salt, sugar, cornstarch, and water.
• Using hands, stir the mixture until well combined and then shape into a big ball. Lift from the bowl and then slap back into the bowl. Repeat for about 10 to 15 minutes or until the fish paste is smooth and shiny and begins to pull away from the side of the bowl.
• Alternatively, transfer the fish paste into the bowl of a stand mixer and using the paddle attachment, beat for about 10 to 15 minutes or until it begins to pull away from the side of the bowl.
• Using a tablespoon, portion the fish paste and shape into balls by rolling between the palm of hands.
• In a pot over medium heat, bring about 4 quarts of water to a boil. Gently drop fish balls into boiling water and cook for about 1 to 2 minutes or until they begin to float on top.
• Using a slotted spoon, remove from the fish balls from water and allow to cool.
• In a wide pan, heat about 2 inches of oil. Add fish balls and cook, stirring occasionally, until golden and puffed. Remove from heat and drain on paper towels.
• Serve with the sweet and spicy fish ball sauce.

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.

BARBADOS SPICY FISH BALLS

Steps:

• Wash and pat dry the cod fillets and cut them into chunks. Put them into a food proccessor and pulse a few times to chop to an even consistency. Add the rest of the ingredients, except the flour and oil. Pulse until well mixed, scraping the sides down a few times to make sure everything is incorporated.
• Take a small spoonful at a time of the mixture and roll it into a ball in your hands, Continue with the rest of the mixture. Dust the fish balls with the flour.
• Heat the oil on medium high, and fry the fish balls a few at a time for 3-4 minutes until they are golden brown. Drain them on paper towels and enjoy!

RUTH MESSINGER'S GEFILTE FISH

Steps:

• Combine the fish bones, skin and heads in a 10-quart or larger stock pot. Add half of the onions and carrots and all the celery.
• Place the fish fillets in a food processor and pulse until coarsely ground (you may have to do this in batches). Set aside.
• Put the remaining onions and carrots in the food processor and chop medium fine. Mix with the ground fish by hand.
• Soak the matzohs in the seltzer for 5 minutes, then squeeze dry and crumble. Add the matzohs, whole eggs, egg yolks and half the salt and all the pepper to the ground fish mixture.
• Lightly shape the fish mixture into balls 2 to 2 1/2 inches in diameter. If the balls will not hold their shape or if mixture feels too sticky, add matzo meal until it is the consistency of meatballs.
• Place the balls in the pot on top of the bones and vegetables. They can be in a double layer. Add cold water to cover the fish balls almost completely. Add lemon juice and remaining salt. Bring to a boil; reduce heat and simmer uncovered for 1 1/2 to 2 hours, or until the balls are solid and the liquid has been reduced by half. Frequently baste any uncovered balls as they cook.
• Remove fish balls with slotted spoon. Place on a platter and wrap with plastic wrap and refrigerate.
• Let broth simmer to reduce again by half. Cool; strain and pour a light layer over the fish balls. Chill. Broth will gel. Serve with fresh horseradish (recipe below).

SPICY THAI YELLOW CURRY

Steps:

• Prepare your ingredients: Pre-cook the potatoes in a bowl covered with water in the microwave (don't cook them too done, since they will finish cooking with the main dish later).Cut boneless, chicken breast into thin strips. Wash and cut onions into cubes.Separate all the pieces.
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• In a wok on medium heat add oil and curry paste. Add 1/3 of the coconut milk. Stir until it forms a thin gravy.
• Add chicken, galangal, lime leaves. Cook for about 5 minute.
• Turn the heat to high, add the rest of the coconut milk, potatoes and onions,fish sauce, sugar, and mix well. Set to boil for about 2 minutes.