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Spicy Fish Balls

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Spicy Fish Balls


  • 1 Kg hake fillets, skin removed
  • 1 tsp grated ginger
  • 1 tsp salt
  • 4 spring onions, chopped finely
  • 1 t curry powder
  • Handful coriander, finely chopped
  • 3 eggs
  • 1 cup fine dry bread crumbs
  • 3 tsp sesame seeds
  • Vegetable oil for deep frying
  • Chilli sauce for dipping


  1. Place fish in a colander over a pot of boiling water and steam until white. Drain well.
  2. Place fish in a bowl and add ginger, salt, onions and curry powder. Beat one egg, add to fish mixture and blend well. Shape into equal-sized balls. In a shallow dish, beat remaining eggs.
  3. On a sheet of wax paper, mix bread crumbs and sesame seeds. Dip the fish balls in egg, then roll in the crumbs. Heat about 5 cm oil in a frying pan until very hot. Test the oil with a piece of bread – if the bread bubbles, the oil is ready to use. Deep-fry each fish ball, separate but a couple at a time. Allow to drain on absorbant paper.
  4. Place in lettuce leaves and arrange on a platter with the sauce.


    Let your conversation be without covetousness; and be content with such things as ye have: for he hath said, I will never leave thee, nor forsake thee.
    (Heb 13:5)


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