F I S H B A L L S WITH HOT AND SPICY MANGO SAUCE

NZ Life & Leisure - - Annabel Langbein -

300g bone­less skin­less

white fish, in chunks 1 spring onion,

roughly chopped ¼ cup co­rian­der,

roughly chopped 1 tea­spoon chilli (or more to taste), seeded and roughly chopped 1 tea­spoon gin­ger,

finely grated rind of 1 lime,

finely zested 1 ta­ble­spoon fish sauce 1 egg white oil for fry­ing To serve Hot and Spicy Mango

Dip­ping Sauce

Place all in­gre­di­ents ex­cept oil in a food pro­ces­sor and blend to a fine paste.

Heat a cou­ple of ta­ble­spoons of oil in a large heavy fry pan. Drop heaped tea­spoons of the mix­ture into the hot pan and cook, without flat­ten­ing, over medium high heat un­til golden and brown on all sides. Drain on pa­per tow­els. Re­peat to cook rest of mix­ture adding a lit­tle more oil to pan as needed between batches. These can be made in ad­vance and re­heated in a 180°C oven for 5 min­utes. Serve with Hot and Spicy Mango Dip­ping Sauce. Makes 24, serves 8 as an ap­pe­tizer

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