Simply Jamie
By Jamie Oliver
Mango chutney fish balls
20 mins
Not Too Tricky
serves 4
About the recipe
Shiny hot balls on cool crunchy cucumber make the ultimate in super-fun weekday fixes for the fam.
Recipe From
Ingredients
8cm piece of ginger (50g)
250g white fish fillets, skin off, pin-boned, from sustainable sources
1 x 250g packet of cooked basmati rice
50g creamed coconut
1 heaped teaspoon English mustard
1 free-range egg
1 lime
1 bunch of coriander (30g)
vegetable oil, for frying
2 heaped tablespoons mango chutney
1 cucumber
optional: 1 fresh red chilli
Top Tip
To cook these in the air fryer, toss the fish balls in a little oil, then cook in a single layer in an air fryer at 200ºC, in batches if needed, for 12 minutes, or until golden and cooked through, shaking halfway.
Method
- Peel and roughly chop the ginger, place in a food processor with the fish, rice, creamed coconut and mustard, crack in the egg and add a pinch of sea salt and black pepper. Finely grate in the lime zest, tear in most of the coriander (reserving a few nice leaves), then pulse until combined.
- Now, divide the mixture into 16 equal-sized pieces and, with wet hands, shape into balls. Pour 1cm of vegetable oil into a large sturdy pan on a medium-high heat and, once hot, add the fish balls to cook for 8 to 10 minutes, or until golden all over and cooked through, turning regularly, and working in batches, if needed.
- In a large bowl, loosen the mango chutney with a splash of water, ready to receive the hot fish balls as they’re done, carefully tossing to coat with a slotted spoon. Finely slice the cucumber, hit it up with the lime juice, and serve with the remaining coriander leaves and some finely sliced chilli, if you like, for contrast.
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