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Caribbean Fish Balls
Balchi di Pisca from Aruba
Ingredients
| 500 g | fish fillet, any fish fish like cod or salmon |
| 3 medium | potatoes, peeled and diced |
| 1 | tomato, peeled and chopped |
| 1/2 | green bell pepper, chopped |
| 1 medium | onion, peeled and chopped |
| 1 clove(s) | garlic, minced |
| 1/2 tsp | red hot pepper sauce |
| 1 | egg, beaten |
| dash(es) | freshly ground pepper, salt and nutmeg |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
If you use salted cod: Soak cod in water for 24 hours, discard water and place cod in fresh water in a sauce pan.
Simmer gently until fish flakes easily with a fork. Strain and reserve a small amount of broth. Debone cod and set aside.
Fill a saucepan with water and bring to a boil. Add potatoes. Drain water when potatoes are tender. Mash cod ( or fillets ) and potatoes.
In a blender or food processor, combine tomato, green pepper, onion, garlic, red hot pepper sauce, nutmeg, salt and pepper. Blend for a few seconds, then pour over mashed fish mixture. Combine well and add egg to mixture.
If mixture is too dry, add reserved stock 1 tablespoon at a time until most enough to mold. Mold mixture into 1 inch balls and fry in deep oil until golden brown.
Alternative: add chopped parsley or coriander. Leftovers of mashed potatoes are perfect for that typical Caribbean lunch. Serve with tartar sauce and salad.
Simmer gently until fish flakes easily with a fork. Strain and reserve a small amount of broth. Debone cod and set aside.
Fill a saucepan with water and bring to a boil. Add potatoes. Drain water when potatoes are tender. Mash cod ( or fillets ) and potatoes.
In a blender or food processor, combine tomato, green pepper, onion, garlic, red hot pepper sauce, nutmeg, salt and pepper. Blend for a few seconds, then pour over mashed fish mixture. Combine well and add egg to mixture.
If mixture is too dry, add reserved stock 1 tablespoon at a time until most enough to mold. Mold mixture into 1 inch balls and fry in deep oil until golden brown.
Alternative: add chopped parsley or coriander. Leftovers of mashed potatoes are perfect for that typical Caribbean lunch. Serve with tartar sauce and salad.
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