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
Ingredients
- 500g haddock fillets, chopped
- 5 ½tsp finely chopped ginger
- 5 ½tsp finely chopped garlic
- 1medium onion, roughly chopped
- ¼tsp scotch bonnet chilli, chopped
- 45g semolina
- 2tbsp sunflower oil
- 1chicken or vegetable stock cube, crumbled
- 80g toasted white sesame seeds
- 15g dried ginger flakes
- 20g black sesame seeds
- 15g dried garlic flakes
- 4tsp red pepper flakes
- 2-3 tsp super-hot chilli flakes, to taste
- sea salt flakes and lime wedges, to serve
Instructions
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.Step 2
For the sesame seed crust, mix together all ingredients in a mixing bowl.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.