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Fish huntu
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Serves 15 - 20
Prep: 20 mins
Cook: 15 mins
plus chilling
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Maria Bradford's steamed haddock balls with a sesame seed crust are a delicacy in Sierra Leone's Freetown, where they're sold on the streets. Serve yours with sea salt and lime wedges
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This traditional dish of steamed fish balls is commonly sold on the streets of Freetown by Fula women. Fula people are one of the largest ethnic groups in West Africa and are widely dispersed throughout the region. They are predominantly followers of Islam and have traditionally been nomadic, trading and herding cattle, goats and sheep. I’ve used haddock but you could use cod or another white fish such as plaice, coley or pollock.
Try Maria's fish huntu, then check out our easy haddock recipes for more inspiration.
This is a recipe that Maria shared as part of her guide to the food of Sierra Leone. Check it out to learn about the rich, fiery flavours of this West African country, including Maria's recipe for pepe chicken and gari kanyah. Recipe extracted from Sweet Salone by Maria Bradford (£30, Quadrille). Photographs: Yuki Sugiura. Recipes are sent by the publisher and not retested by us.
Fish huntu recipe
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal79
- fat4.3g
- saturates0.7g
- carbs3.3g
- sugars0.6g
- fibre1.1g
- protein6.2g
- salt0.2g
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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.
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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.
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