Steamed fish balls with cauliflower puree

An interesting starter that is both healthy and tasty.
 
fish
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Recipe from: 8 September 2010
Preparation time: 10 mins
Cooking time: 15 mins
 
 

Ingredients

 
  • Fish balls:
  • 4
    hake medallions, defrosted
  • 1
    tsp
    smoked sesame oil
  • 1/4
    tsp
    dried chilli flakes
  • 4
    baby salad onions, sliced
  • 2
    tsp
    sesame seeds (optional)
  • Herbal salt
  • Cauliflower puree:
  • 1/2
    head of cauliflower, cut into florets
  • 3-4
    Tbs
    soya cream
  • 1
    tsp
    paprika
  • Zest of half a lemon
  • Juice of half a lemon
  • Herbal salt and pepper to taste
  • Tin foil
Servings: Change Serving
 
 

Method

 
Blend all fish ball ingredients together.
Place a spoonful of fish mixture onto a square of tin foil and make into a lollipop shape.
Repeat until all the mixture has been used up.
Steam in a steamer for about 5 minutes, until the fish mixture has taken on the shape and has turned translucent.
Boil the cauliflower, until soft.
Add the rest of the ingredients and blend until smooth.
Serve the fish balls with a dollop of cauliflower puree.

For more of Leaine's kitchen's recipes click here.
 

Read more on: steam  |  fish/seafood
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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