Fish huntu

Fish huntu

Maria Bradford's steamed haddock balls with a sesame seed crust are a delicacy in Sierra Leone's Freetown, where they're sold on the streets. Serve yours with sea salt and lime wedges
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 20 persons



  1. Step 1

    For the fish balls, put all the ingredients in a food processor and blend until smooth, scraping down the sides of the food processor as you go. Transfer to a bowl, cover and chill in the fridge for 30 mins. Meanwhile, prepare a steamer, lining the base with baking paper.
  2. Step 2

    For the sesame seed crust, mix together all ingredients in a mixing bowl.
  3. Step 3

    To make the fish balls, take the fish mixture out of the fridge. Measure out 1 tbsp and roll into a ball. Repeat with the remaining mixture – you should have enough for 15-20 fish balls. Roll the balls in the sesame seed crust mixture to coat well. Put the coated balls in the prepared steamer and steam for 10-15 mins – you may need to work in batches depending on the size of your steamer. The balls are ready when the flesh is white throughout – cut into one to test. Serve warm with sea salt flakes and lime wedges.