Peta Mathias
Serves 6 people (makes approx 60 little fish balls)
For the fish balls
1kg kingfish or kahawai fillets
freshly ground black pepper
1 tsp sea salt
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp cumin
1/4 cup parsley, chopped
1/4 cup fresh coriander, chopped
a small onion, finely diced
1/2 cup cooked rice or breadcrumbs
4 tbsp lemon juice
Cube fish and mince in a food processor.
Place in a bowl and stir in all other ingredients. With wet hands, form into little balls.
For the sauce
1 small onion, diced
2 tbsp olive oil
1kg ripe tomatoes, chopped
a capsicum, diced
1/2 cup celery leaves, chopped
2 tbsp chopped parsley, chopped
2 cloves garlic, chopped
sea salt and freshly ground black pepper
1tsp cumin
1 tsp paprika
4 pinches of saffron, soaked in 1 cup boiling water for half an hour
To Garnish
Black olives and lemon wedges
In a large saucepan or tagine dish, sautée onions in olive oil till golden, then add all the other ingredients including the water the saffron has been soaking in. Simmer for half an hour, till everything is soft.
Gently poach the fish balls in the sauce for 10 mins.
Serve in shallow bowls with olives, lemon wedges and chunks of bread.
Visit www.petamathias.com for more on Peta's travels as a chef, food writer and TV presenter.
