| SpotX Wild Foods Recipe from Jill Torrie
Prep:20 minutes Cook:30 minutes Difficulty:2 Ingrediants: - 1 kilogram smoked kingfish, finely broken up.
- 2 eggs.
- 1 cup dry breadcrumbs.
- ½ cup finely chopped onion.
- ½ teaspoon ground ginger.
- 1 teaspoon seasoning salt.
- ½ teaspoon ground black pepper.
- 2 teaspoons Worcestershire sauce.
- 2 teaspoons granulated sugar.
Directions: - Preheat oven to 200°C . Lightly grease a large, shallow baking sheet.
- In a large bowl mix the fish, eggs, breadcrumbs and onion.
- Add ginger, seasoning salt, pepper, Worcestershire sauce and sugar.
- Shape into 2.5cm balls.
- Place fishballs in a single layer on prepared baking sheet.
- Bake in preheated oven for 10-15 minutes; set aside.
- To make sauce, mix water with reserved pineapple juice to make 1 cup.
- Combine juice mixture, 80ml water, vinegar, soy, and brown sugar.
- In a large pot, over medium heat, stir in cornflour until smooth.
- Cover and cook until thickened.
- Stir pineapple chunks, carrot, green pepper and fishballs into the sauce.
- Gently stir to coat the meatballs with the sauce.
- Simmer, uncovered, for about 20 minutes.
- Ready when fishballs are thoroughly cooked.
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