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The Hirshon Sierra Leone Steamed Spiced Fish Balls - Huntu

The Hirshon Sierra Leone Fried Crispy Fish Balls – Huntu


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  • Author: The Generalissimo

Ingredients

Units Scale
  • 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

  1. 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.
  2. For the sesame seed crust, mix together all ingredients in a mixing bowl.
  3. 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.
  4. 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.
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