Sunday, September 17, 2006
Cod Fish Balls & Mango Sour
This is a great spicy starter.
People often ask for it, if we're coming over and asked to bring something.
One bag Salted Cod (Boned)
2 or 3 scotch bonnet peppers (minced fine)
2 large onions (minced)
Fresh Thyme, chopped fine
a little marjoram
a pinch of salt
2 ripe Mangoes
a little vinegar
a little salt
Make the Mango Sour first, because it's preferably cool when used as a dip.
Blend the mango and onion until smooth (separately).
Heat oil in small saucepan, and add onions. Cook until soft.
Add mango, and stir on medium-low heat for about 5 minutes.
Add a little salt and vinegar, and taste.
Does it have a pleasant sweet and sour taste?
Remove from heat and let it cool.
Back to the Fish Balls...
Rinse and boil the cod fish, and peel and cut the potatoes and boil them with some salt.
Not the cod, the cod is salty enough.
Chop the onions and scotch bonnet together, chop the thyme until fine, and set aside in a bowl, that you will continue to add to.
Drain the cod, and mince using a hand mixer or fork.
For this recipe, my hand mixer gets a work out.
Drain and mash the potatoes.
Add it to the bowl you set aside.
Add the rest of the ingredients: baking powder, egg, marjoram, sugar (about a tablespoon)
Mix everything together with a spoon before you add the egg and bread crumbs.
Kneed it together, adding more bread crumbs until it holds together in a solid way, and feels "moldable" like clay.
Using a tablespoon for measurning, take a tablespoon of mixture and roll into a ball.
If you don't get too much film on your hand/glove then it's probably ok. I learned the hard way that not enough bread crumbs will make it fall apart during frying.
Not just fall apart, disintegrate.
Roll all of the mixture into 1 tbsp balls, and fry in hot oil, until golden brown.
Serve with Mango Sour