Save to your scrapbook
Japanese fish balls
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
These sesame-coated, crispy fried balls make a great starter, canapé or snack.
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
This recipe was first published in February 2001.
Average user rating