Fish Balls in Soy Sauce
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
For the Fish Balls:
1 tablespoon vegetable oil + oil to deep fry
2 tablespoons chopped onion
1 tablespoon chopped ginger
1/2 tablespoon chopped green chile (or as per tolerance)
1 cup cooked, flaked and deboned fish such as tuna
1/2 cup cooked mashed potato
1 egg (yolk and white separated.
3/4 cup bread crumbs
To taste, salt and pepper
For the Soy Sauce
1 tablespoon vegetable oil
1 tablespoon chopped onion
2 teaspoons chopped ginger
1 tablespoon chopped garlic
1 teaspoon chili powder
1 cup fish stock
1 tablespoon soy sauce
1/4 cup cold water
2 teaspoons cornflour
To taste, salt and pepper
Method:
To make the fish balls, heat oil in a pan. Saute onion, ginger and green chile till fragrant. Mix in cooked fish and mashed potato. Take off heat and let the mixture cool down. Add egg yolk and mix well with fingers. Shape into small balls the size of a lime. Coat with lightly beaten egg white, followed by a dip in bread crumbs. Let the balls firm up in the fridge for half an hour.
Heat oil in a pan to deep fry on a medium flame. Drop in the fish balls and fry till golden brown. Remove with a slotted spoon and keep aside.
For the soy sauce, heat oil in a pan. Add onion, ginger and garlic and saute till onion turns translucent. Add chile powder and saute on a low flame for one more minute. Add fish stock and bring to boil. Add soy sauce. Meanwhile, make a paste of cornflour and water and mix in with the sauce. Boil and add fish balls. Let it cook for five minutes.
Serve hot.
From indugetscooking.blogspot.in