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Mango chutney fish balls stacked onto sliced pickled cucumber salad on a white plate on a marble countertop

Mango chutney fish balls

Mango chutney fish balls stacked onto sliced pickled cucumber salad on a white plate on a marble countertop

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.


nutrition per serving

279

Calories


12.3g

Fat


3.5g

Saturates


8.9g

Sugars


1.1g

Salt


16.4g

Protein


26.9g

Carbs


1.1g

Fibre


of an adult’s reference intake


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

  1. 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.
  2. 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.
  3. 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.

Tags

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