Ingredients:
2 pounds/900g of any white-meat fish, chopped very finely
4 tablespoons sesame oil
1/4 teaspoon dried ground chili peppers
2 medium onions, chopped finely
2 cloves garlic, minced
1/2 teaspoon grated lemon rind
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon soy sauce
2 tomatoes, peeled and chopped
4 tablespoons sesame oil
1/4 teaspoon dried ground chili peppers
2 medium onions, chopped finely
2 cloves garlic, minced
1/2 teaspoon grated lemon rind
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon soy sauce
2 tomatoes, peeled and chopped
Recipe:
1. Heat 2 tablespoons oil in skillet.
2. Add the chili peppers, onions, garlic, lemon rind, turmeric, salt and soy sauce.
3. Saute for 10 minutes, stirring frequently.
4. Remove one third of this mixture and add to the fish.
5. Mix together until smooth.
6. Wet your hands and form the fish mixture into walnut-size balls.
7. Add remaining oil to the mixture in the skillet and heat.
8. Add the fish balls and brown on all sides, stirring carefully so that balls won't split. Add tomatoes and cook for 15
minutes. Serve hot.
2. Add the chili peppers, onions, garlic, lemon rind, turmeric, salt and soy sauce.
3. Saute for 10 minutes, stirring frequently.
4. Remove one third of this mixture and add to the fish.
5. Mix together until smooth.
6. Wet your hands and form the fish mixture into walnut-size balls.
7. Add remaining oil to the mixture in the skillet and heat.
8. Add the fish balls and brown on all sides, stirring carefully so that balls won't split. Add tomatoes and cook for 15
minutes. Serve hot.
Serves:
4