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Add a photoOne of the most ordered appetizers at my restaurant was our Spicy Fish Balls. These tender and light appetizers have a chuncky texture unlike other mushy type of seafood balls. They go great as a starter to a meal or just as a treat with your favorite beer or softdrink.
Ingredientes
- 1 lb. white fish
- 2 large or 4 medium potatoes
- 1 1/4 cups coconut milk
- ¼ cup ginger grated
- 5 green onions
- 3 Tbsp extra virgin olive oil
- ¼ tsp Cayenne
- 3 Tbsp chopped parsley or 1 ½ Tbsps dried parsley
- 1/2 tsp ground nutmeg
- juice from 1/2 lemon
- 2 eggs
- flour for coating
- 1 tsp paprika
- 1 cup breadcrumbs
- olive oil for frying
- salt to taste
- lemon wedges when serving
Direcciones
- 1. Rinse white fish under cold water, pat dry and cut into 1 inch pieces.
- 2. Boil potatoes skin on, cool and peel. In large bowl rough mash. Set aside.
- 3. Chop the green onions including 2 or 3 inches of the green blades. Heat 3 tablespoons of olive oil in a large frying pan and sauté half of the onions. Add milk, ½ tsp of salt and heat to a simmer. Add fish and simmer on low for 5 to 6 minutes. If fish has bones remove them at this time.
- 4. Add fish mixture to mashed potatoes along with the remaining onion, parsley, cayenne pepper, nutmeg, ginger, 2 tbsp olive oil and lemon juice. Taste now before adding the egg to see if any more salt is needs.
- 5. Add 1 beaten egg to the mixture and gently mix then refrigerate until mixture firms â about 30 minutes.
- 6. Using three bowls beat 1 egg in one bowl, put ¾ cup flour and a 1 tsp of paprika in another and in the last bowl place 1 cup of breadcrumbs.
- 7. Take fish mixture from refrigerator and shape into golf sized balls.
- 8. Heat 1/2 inch olive oil into a frying pan.
- 9. While oil is heating roll each ball in flour then in the beaten egg and finally in the breadcrumbs. Fry over medium-high heat, until golden brown turning so as to brown all over.
- 10. Drain on a paper towel. Great with garlic mayo (âalioliâ) and/or tomato sauce ("sofrito").
- Variation: Step it up by substituting shrimp for fish. For shrimp shell, devein and cut into 1/4 pieces. Reduce cooking time from 5 to 6 mins to 2 to 3 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 4 servings | |
| Calories 663 | |
| Calories from Fat 312 | 47% |
| Total Fat 35.91g | 45% |
| Saturated Fat 16.96g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 311mg | 13% |
| Potassium 1392mg | 40% |
| Total Carbs 54.34g | 14% |
| Dietary Fiber 5.9g | 20% |
| Sugars 5.07g | 3% |
| Protein 33.41g | 53% |
Comentarios
19 de Abril de 2011This looks great Dave! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is! Hoping to see more of your restaurant bestsellers!
