Fish Balls With Tomato Sauce

"Here is a recipe from "The Book of Jewish Food," by Claudia Roden."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
15
Serves:
4

ingredients

Advertisement

directions

  • Make the sauce first. In a wide pan, fry the garlic in oil till the aroma rises. Add the tomatoes, tomato paste, sugar, salt, and chili pepper or cayenne. Add about 2 cups (500 mL) of water and bring to the boil. If you leave the chili pepper in throughout the cooking, the sauce might end up too hot for you, so taste the sauce and remove the pepper when you feel the sauce is hot enough.
  • For the fish balls, mix all the ingredients together and work to a firm paste with your hands. (If you use the food processor to grind the fish, do so very briefly or it can turn into a creamy puree.)
  • Take lumps of paste the size of a small walnut and roll into little balls.
  • Drop them one by one into the sauce and simmer for 20-25 minutes turning them over once.
  • Serve accompanied by lemon wedges.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Working mother living in beautiful Sydney, Australia.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes