At school, and I think even my dad tried to serve this to me once, they served up fish balls. Now that doesn’t sound brilliant – but it doesn’t end there… The fish balls came in a gray sauce and straight from a tin! Needless to say, they were never a favouite of mine although growing up I liked most foods, just not reconstituted meat. But I do look back with fondness on my childhood and the food we ate and there is something to be said for taking a great idea and turning it into, in this case, something edible. Edible fish balls. Fish balls in dill sauce used to be a mid week staple among my friends and family when I grew up. And I really don’t mean to be too mean about the humble fish ball because a lot of people still like them; I just think that once in a while we can make our own because it’s quick, healthy and easy. Not to mention, the kid’s love them!
I steamed some salmon and mixed with boiled potato and an egg. Seasoned with salt, pepper, raw ginger and a bit of garlic and fried until crisp in some coconut oil. Topped with coriander and a squeeze of lemon. I shall make these again because there was none left for me!
- Salt & Pepper
- Coconut oil
- Coriander and spring onions for topping