Boulet pwason — Creole fish balls
Golden fish balls with ginger, herbs and a tender centre. Makes 16 pieces, four portions.
Ingredients
- 500 g fresh white fish fillet, skinless and boneless
- 60 g wheat flour for the mixture
- 20 g wheat flour for light coating; actual use varies
- 1 medium egg, about 50 g without shell
- 80 g finely chopped onion
- 20 g washed, sliced spring onion
- 2 chopped garlic cloves
- 10 g grated fresh ginger
- 10 g washed, chopped parsley
- Leaves from a small thyme sprig
- A little fresh chilli, optional
- ¼ teaspoon salt and pepper
- About 1 litre suitable frying oil; fill the pan no more than halfway
Preparation
Check for bones and mince the cold fish with a knife or brief pulses; retain some texture and avoid warming it.
Mix fish, onion, spring onion, garlic, ginger, parsley, thyme, beaten egg, 60 g flour, salt, pepper and optional chilli. Cover and refrigerate for 20 minutes.
Shape about 16 equal balls of 45–50 g. Coat lightly with the separate 20 g flour and shake off excess. Keep waiting batches refrigerated.
Heat oil to about 170 °C in a stable pan. Fry a few balls at a time for approximately 7–8 minutes, turning for even colour.
Check at least 74 °C at the centre of the largest balls with a clean probe. Extend cooking when needed: browning alone does not establish that minced fish and egg are cooked through.
Drain on a rack or absorbent paper, cool briefly and serve with clean utensils. Yield: 16 balls, four portions of four, excluding sauce and rice.