Spicy battered fish balls on skewers
When I made this with masa harina it did not stick well to the fish, however it was really tasty so it will be made again, with the proper ingredients next time.
- 2 packs basa fillets (about 650 g)
- 4 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly Crushed garlic
- 1 tablespoon freshly grated root ginger
- 2 eggs - beaten
- 4 tablespoons single cream
- 2 tablespoon gram flour
- 1 teaspoon lovage seeds
- ½ teaspoon turmeric
- ½ teaspoon fine sea salt
- Cut the basa fillets into skewerable chunks - you may need to fold the basa as you skewer it if it's very thin.
- Add the basa, garlic, ginger and lemon juice to a lock and lock box, close, shake well and refrigerate for 30 minutes or so to marinade.
- Whisk the egg in another bowl and add the remaining ingredients. The consistency should be like double cream. Adjust by adding more flour or cream.
- Pour the egg mixture into the Lock and Lock box, close and shake like mad.
- Refrigerate for a further 15 minutes.
- Skewer the basa and barbecue for 10 to 15 minutes or alternatively, shallow fry in ghee or butter and skewer before serving.
When I came to make this i discovered that I had run out of gram flour. I made it with masa harina and a little plain flour to get to the consistency of double cream. Plain flour or self raising flour would be just as good if you did not have gram flour
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