782. Fish Balls

Drum roll, please! We’ve figured out a way to make fish taste less ‘fishy’ (like not fishy at all) and last much longer by simply molding fish chunks into balls… and deep-frying them! These balls are obviously not for the kombucha drinkers out there, but if you like crab cakes, you’re gonna love our balchi di piská ku sous krioyo!

Ingredients:

1 lb fresh white fish (mackerel, wahoo, tilapia, salted cod, etc)

1 lime

Salt

4 cups water

1 ½ fish bouillon cubes

1tbsp butter

½ hot chili pepper, seeded

1onion

½ sweet green peppers

1 celery stalk

2 green onions

½ tsp ground nutmeg

½ tsp garlic powder

½ tsp ground cumin

2 tsp chicken powder bouillon

1 tsp maggi

5 tbsp plain breadcrumbs

3 eggs, beaten

Directions:

1. Clean fish, rinse in water with lime juice and salt. Cut into chunks.
2. Pour 4 cups of water into a large pot. Add bouillon cubes, butter, and bring to a boil. Add the fish and simmer until it’s cooked. Take fish out of broth and reserve about ½ cup for the sauce. Let fish cool. Remove skin and de-bone.
3. Place fish, chili pepper, onion, sweet pepper, celery and green onions into a food processor, grind until fine texture.
4. Combine fish, nutmeg, garlic powder, cumin, chicken powder bouillon and maggi in mixing bowl. Mix well. Add bread crumbs and eggs and mix well. Add salt to taste.
5. Mold into 1 – 1 1/2 inch diameter balchis, makes about 30 (feel free to freeze some for later)
6. Heat oil (about a thumb high) and fry balchi di piska. Drain on paper towels.

Sous Krioyo:

1 tbsp butter

5 tbsp [fish] oil [from above]

1 chopped onion

1 chopped tomato

½ chopped sweet green pepper

2 chopped garlic cloves

1 ½ tsp tomato paste

½ cup fish broth

1 tsp natural vinegar

½ tsp maggi

1 tsp soy sauce

Directions:      

1. Use 5 tablespoons of fish frying oil (from above) to make the sauce.
2. Sauté onion, tomato, green pepper and garlic in butter and fish oil until tender. Add tomato paste, cooking liquid, vinegar, maggi and soy sauce. Simmer 30 seconds. Add salt to taste.

Pour sous over balchi di piská and serve with funchi, bana hasá (fried plantains) and lamunchi! Delicious.

Seen around Mariepompoen.