Fried Fish Balls
Recipe Name: Fried fish balls
Subtitle: Thiou boulettes de poisson
Preparation time: 1 hour 40 minutes
Fried fish balls (thiou boulettes de poisson) is a traditional spicy Senegalese dish that is typically prepared with emperor bream (a type of fish).
· 2 lb. white fish with firm flesh
· 2 eggs
· 8 oz stale bread
· 1 scallion
· 4 cloves of garlic
· 1 small chili pepper
· ½ bunch parsley
· 5 tablespoons of flour
For the sauce
· 2 scallions, grated
· 3 tomatoes peeled and diced.
· 1 green bell pepper diced
· 1 green chili pepper, diced
· 1 bay leaf
· 1 cup of water
Squeeze the fish fillets to rid them of their water.
Chop the fish fillets with bread previously soaked in water and drained well, scallions, garlic, chili pepper and parsley.
Mix everything well while adding the eggs. Add salt.
Let stand for 30 minutes. Mix fish every 5 minutes.
Shape into balls, roll in flour and fry over medium heat.
Separately, brown the onions in a saucepan. Add tomatoes, bell pepper, chili pepper, bay leaf, salt and water. Cook covered for 5 minutes over medium heat.
Add the meat balls into the sauce and cook 15 minutes over low heat.
Serve the fish balls topped with sauce and sprinkled with chopped parsley. Serve with white.