Fish huntu
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Serves 15 - 20
Ingredients
- 500g haddock fillets, chopped
- 1½ tsp finely chopped ginger
- 1½ tsp finely chopped garlic
- 1 medium onion, roughly chopped
- ¼ tsp scotch bonnet chilli, chopped
- 45g semolina
- 2 tbsp sunflower oil
- 1 chicken or vegetable stock cube, crumbled
SESAME SEED CRUST
- 80g toasted white sesame seeds
- 15g dried ginger flakes
- 20g black sesame seeds
- 15g dried garlic flakes
- 4 tsp red pepper flakes
- 2-3 tsp super-hot chilli flakes, to taste
- sea salt flakes and lime wedges, to serve
Method
- STEP 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.
- STEP 2
For the sesame seed crust, mix together all ingredients in a mixing bowl.
- STEP 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. 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.
