Barramundi Fish Balls
I am visiting my parents in Israel – a land of colourful markets, brimming with fresh fruit and vegetables, fragrant spices and surprisingly to me, a wonderful variety of fish.
I make almost daily sojourns to the local Netanya market, where I have found a very friendly and super professional fishmonger. Last week I was tempted to buy local, Israeli grown, Barramundi.
Barramundi is an Australian fish meaning big fin, and I have enjoyed its delicate flavour in Australia, but never thought to mince it. My Netanya fishmonger offered me a pamphlet with beautiful Barramundi recipes. The fish ball recipe by chef Amos Hayun caught my eye. Off I marched with a kilo of ground Barramundi and a beautiful recipe to try out.
This recipe has two preparatory phases, first you make the sauce, then you make the fish balls, fry them and add to the sauce to cook for about 30 minutes.
Ingredients for the sauce:
¼ cup of olive oil
1 chopped onion
1 sliced green chilli (optional)
¼ teaspoon turmeric
¼ cup preserved lemon (half a fresh lemon – sliced - works well too)
A bunch of chopped fresh coriander (cilantro)
A teaspoon of salt
A teaspoon of ground black pepper
10 (frozen) artichoke bases cut into quarters – I’m not sure this ingredient is available in Australia, but you could substitute Jerusalem artichokes.
1.5 litre water, fish stock or other stock.
Ingredients for the fish balls:
1 kilogram minced barramundi (or other white fish)
½ a medium onion – grated
1 teaspoon salt
1 teaspoon ground black pepper
A pinch of nutmeg
¼ teaspoon turmeric
4 tablespoons chopped coriander (cilantro)
1 egg
Oil for frying
Method:
Heat the oil in a sautese pan and sauté the onion until transparent, add the artichoke and green chilli and continue to sauté for another 5 minutes.
Add turmeric, preserved or fresh lemon, fresh coriander, salt, pepper and fish stock, bring to the boil, stir and take pan off the stove.
Make the fish balls: mix all the ingredients besides the fish. Add to the fish and mix well. Form small balls (about 50 gram per ball).
Fry the balls on a medium flame – until browned on either side.
Transfer the balls into the sauce, cook on a low light for about 35 minutes – until the liquid has reduced.
Taste and fix the seasoning.
Serve with rice or quinoa or on its own!