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    Japanese fish balls

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    Japanese fish balls

    These sesame-coated, crispy fried balls make a great starter, canapé or snack.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Makes: 18


    4 fillets oily fish, such as mackerel
    5 salad onions, finely chopped
    2 medium chestnut or shiitake mushrooms, finely chopped
    2.5cm fresh root ginger, peeled and finely grated
    1 garlic clove, peeled and finely chopped
    Soy sauce, to taste
    Juice of half a lime
    1-2 teaspoons sesame oil
    3 tablespoons sesame seeds, blanched in boiling water for 1 minute, and drained
    Sunflower or groundnut oil for deep-frying
    Tamari or soy sauce, to serve


    1. Remove all the bones from the fish fillets, then discard the skin.  Chop the flish very finely. 
    2. Mix the fish with the onions, mushrooms, ginger, garlic, soy sauce, lime juice and sesame oil.  Season with salt and pepper, to taste.
    3. Shape the mixture into small balls and coat each with sesame seeds. Heat the oil in a deep pan to 180°C, or until a small piece of bread turns golden in less than 20 seconds.
    4. Deep-fry the balls for 3-4 minutes, turning constantly, until golden and cooked through. Drain on kitchen paper. Serve warm with tamari or soy sauce.

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