Yesterday the young men who deliver pork and beef to our neighborhood stopped with a beautiful rack of pork ribs. I just could not resist and made these beauties for Joe last night. One word of caution, do not allow anyone to chop up your pork or goat using a machete or ax, this just splinters the bone and you end up having to pick out tiny bits of bone before you can prepare. This was pretty tricky for me to get into my biggest pot.
$2.50 a pound was expensive when I can buy tenderloin of pork from these same guys for that, so I will need to discuss this with these guys next Thursday when they come by.
Also this week the fish guy riding his bike with a 5 gal bucket precariously balanced on the bar sold me two pounds of these beautiful fillets for $4.
In looking for something different to do I decided to make Asian Fish Balls. What a great idea. Here is the recipe for those of you who need a change from the same old fish dish. This recipe comes from http://honest-food.net/fish-and-seafood-recipes/easy-fish-recipes/deep-fried-asian-fish-balls/
Asian Fish Balls
Serves 4 as a main course, 6-8 as an appetizer
- 1 to 1 1/2 pounds white fish, such as largemouth bass, catfish or bluegill
- 2 tablespoons fish sauce or Worcestershire
- 3 small hot chiles, minced (you can use less if you want, we like it spicy)
- 1 1/2 teaspoons minced lemongrass or lime zest (I used both)
- 4 minced garlic cloves
- 3 chopped green onions
- 2 tablespoons chopped cilantro (I did not have fresh so I used fresh dill it worked well)
- 1 egg (I used 2 eggs)
- 2 tablespoons rice flour (you can use regular flour, too), plus more for dusting (I did not use this at all)
- Oil for frying
- Lime wedges to serve
- Chop the fish into small pieces and put in a food processor. (I left the fish a bit chunky, it had a nicer consistency to me)
- Beat the egg and put it into the processor.
- Put everything else into the food processor and buzz into a paste. You want it pretty smooth, but not totally pureed. The reason you chop all these ingredients before putting into a food processor is because if you don’t some things will be a pulp by the time others will be broken down enough to use in the fish ball.
- Put a cup of flour into the bowl (this was not in the list of ingredients above and I did not use it – was not necessary)
- Get your oil hot over medium-high heat in a deep-fryer or a high-sided pot. Don’t fill the pot more than halfway full. What kind of oil? I use canola or peanut oil. You can reuse this oil a half-dozen times if you strain it through cheesecloth after you’ve finished and let the oil cool. (I used corn oil and threw it out, I don’t reuse oil that I fried fish in ever)
- Once the oil is approaching 350 degrees, start making your fish balls. Grab enough of the mixture to make a fish ball about the size of a ping pong ball and dust it in the rice flour. (did not dust)
- Fry the fish cakes a few at a time so the oil temperature doesn’t drop too much. Cook at least 5 minutes, and up to eight — you’re looking for golden brown.
- Drain the fish balls on a wire rack set over a paper towel.
- Serve with lime wedges and a cold beer.
Joe made a dipping sauce as follows:
1/2 C White Vinegar
2 packets of Splenda (you can use sugar if preferred)
1 t grated fresh ginger,
1 T onion
1 t carrot
Hot pepper vinegar to taste, dash of Worcestershire sauce and a dash of sweet and sour sauce.
This made a little bit over a half a cup. He just guessed at the quantities but it came out excellent and was a wonderful accompaniment to this dish. We ate the leftovers the next afternoon as a snack and they were actually great cold with the sauce splashed over them.