Deep-Fried Fish Balls with Tomato Sauce (West Africa)
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INGREDIENTS SAUCE (MAKE FIRST) ¼ cup peanut or vegetable oil 1 cup finely chopped onions 2 tablespoons finely chopped garlic 1 medium-sized firm, ripe tomato, peeled, seeded, finely chopped 1 tablespoon tomato paste 2 tablespoons ground dried shrimp* (see note) ¼ teaspoon ground ginger ¼ teaspoon ground hot pepper ¼ teaspoon white pepper ½ teaspoon salt In a heavy 8 to 10-inch skillet, heat the ¼ cup of oil over moderate heat until a light haze forms above it. Drop in the onions and garlic and, stirring frequently, cook for about 5 minutes, until soft and translucent but not brown. Add the tomato paste, ground dried shrimp, ginger, red pepper, white pepper and salt and, stirring constantly, cook briskly until most of the liquid in the pan has evaporated and the sauce is thick enough to hold its shape lightly in a spoon. Remove the pan from the heat, taste for seasonings, and set aside. FISH BALLS 1 cup coarsely crumbled hard-crusted French-style bread 2 pounds striped bass or red snapper fillets, skinned and cut into small pieces ¼ cup finely chopped fresh parsley ¼ cup finely chopped scallions, including green tops 1 tablespoon finely chopped garlic ¼ teaspoon white pepper 1 teaspoon salt 1 cup flour Peanut or vegetable oil for deep frying 2 lemons, each cut lengthwise into 6 wedges for garnish In a deep bowl, combine the crumbled bread and 1 cup of boiling water and soak the bread for 5 minutes. Squeeze the bread completely dry and discard the water. Add the fish, parsley, scallions, garlic, white pepper and salt, and stir well. Place a cup or so of the fish mixture at a time in a blender or food processor, and blend at high speed for 30 seconds. Scrape down sides and blend again until the ingredients become a thick, smooth paste. Transfer the paste to a clean bowl and proceed with the remaining fish mixture. To shape each fish ball, dust your hands lightly with flour and sprinkle a heavy coating of flour on a counter or tabletop. Scoop up about 2 tablespoons of the fish paste and roll it on the flat floured surface until it forms a round firm ball about 1-inch in diameter. As they are shaped, arrange the balls side by side on wax paper. Refrigerate for at least 30 minutes, or until the balls are firm. Preheat the oven to its lowest setting. Line a large baking sheet with a double thickness of paper towels and place it in the middle of the oven. Pour oil into a deep fryer or large, heavy saucepan to a depth of 2 to 3 inches, and heat the oil until it reaches a temperature of 375 degrees on a deep-frying thermometer. Deep-fry the fish balls, 5 or 6 at a time, turning them frequently with a slotted spoon for about 5 minutes, or until they become a deep golden brown on all sides. As they brown, transfer them to the lined baking sheet and keep them warm in the oven while you proceed to fry the remaining balls. To serve, arrange the fish balls attractively on a heated platter and surround them with lemon wedges. Reheat the reserved sauce over low heat and present it separately in a small bowl or sauceboat. Makes about 24 one-inch fish balls *NOTE - Ground dried shrimp is widely available in Chinese or Asian Markets. It is easiest to grind them in a coffee grinder, if you have one that is reserved for grinding spices. Otherwise, use a food processor.