Ingredients
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- 1 lb. white fish fillets, chopped
- 1 Tbsp. minced cilantro (optional TFD addition, omit for original)
- 1 1/2 tsp. finely-chopped ginger
- 1 1/2 tsp. finely-chopped garlic
- 1/2 tsp. freshly-ground green cardamom (optional TFD addition, omit for original)
- 3/4 tsp. Grains of Selim (optional TFD addition, omit for original)
- 1/4 tsp. Mace (optional TFD addition, omit for original)
- 1 medium onion, roughly chopped
- 1/4 tsp. scotch bonnet chili, chopped
- 1 1/2 oz. semolina
- 2 Tbsp. sunflower oil
- 1 Sierra Leone Jumbo stock cube, crumbled
- ***
- SESAME SEED CRUST:
- 3 oz. toasted white sesame seeds
- 1/2 oz. dried ginger flakes
- 3/4 oz. black sesame seeds
- 1/2 oz. dried garlic flakes
- 3 tsp. Aleppo pepper flakes (TFD change, original was 4 tsp. red pepper flakes)
- 2 tsp. pequin chili flakes (TFD selected this type of hot chili flake)
- ***
- sea salt flakes and lime wedges, to serve
Instructions
- For the fish balls, put all the ingredients in a food processor and blend until smooth, scraping down the sides of the food processor as you go. Transfer to a bowl, cover and chill in the fridge for 30 mins. Meanwhile, prepare a steamer, lining the base with baking paper.
- For the sesame seed crust, mix together all ingredients in a mixing bowl.
- To make the fish balls, take the fish mixture out of the fridge. Measure out 1 tbsp and roll into a ball. Repeat with the remaining mixture – you should have enough for 15-20 fish balls. Roll the balls in the sesame seed crust mixture to coat well.
- Put the coated balls in the prepared steamer and steam for 10-15 mins – you may need to work in batches depending on the size of your steamer. The balls are ready when the flesh is white throughout – cut into one to test. Serve warm with sea salt flakes and lime wedges.