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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
Makes: 18
Ingredients
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
Method
- Remove all the bones from the fish fillets, then discard the skin. Chop the flish very finely.
- Mix the fish with the onions, mushrooms, ginger, garlic, soy sauce, lime juice and sesame oil. Season with salt and pepper, to taste.
- 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.
- 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.
Comments
This recipe was first published in February 2001.
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