450 g (1 lb) white fish, for example, hake, whiting, or cod
50 g (2 oz) fresh white breadcrumbs
25 g (1 oz) sesame seeds
1 egg, lightly beaten
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons tomato ketchup
1 tablespoon chopped parsley
salt and pepper
oil for frying
50 g (2 oz) fresh white breadcrumbs
25 g (1 oz) sesame seeds
1 egg, lightly beaten
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons tomato ketchup
1 tablespoon chopped parsley
salt and pepper
oil for frying
Garnish
tomato rose
parsley sprig
parsley sprig
method
1. Skin the fish and chop the flesh, removing any bones. Mix the chopped fish with the remaining ingredients.
Take small spoonsful of the fish mixture and roll into balls the size of marbles.
2. Heat the oil in a saucepan and fry the fish balls a few at a time for 3 - 4 minutes or until golden. Drain on absorbent kitchen paper and keep warm until all the fish balls are cooked.
3. Serve hot with boiled rice and stir-fried vegetables, garnishing with a tomato rose and parsley sprig.
To prevent this fish mixture sticking to your hands as you shape it, dampen your hands with cold water. If the mixture begins to stick, dampen your hands again.
Take small spoonsful of the fish mixture and roll into balls the size of marbles.
2. Heat the oil in a saucepan and fry the fish balls a few at a time for 3 - 4 minutes or until golden. Drain on absorbent kitchen paper and keep warm until all the fish balls are cooked.
3. Serve hot with boiled rice and stir-fried vegetables, garnishing with a tomato rose and parsley sprig.
To prevent this fish mixture sticking to your hands as you shape it, dampen your hands with cold water. If the mixture begins to stick, dampen your hands again.
serving amount
serves 4
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