Jonathan Phang's Salt Fish Balls
- 1-2 tbsp vegetable oil
- 1/2 onion, finely diced
- 2 cloves of garlic, finely chopped
- 1 red chilli de seeded, finely chopped
- 270g prepared salt fish filets (soaked overnight in two to three changes of water. Cover in water bring to the boil and simmer for fifteen minutes, cool and flake)
- 490g mashed potato
- 3tbsp spring onions, middle part finely sliced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2tsp West Indian pepper sauce
- 1/2 tsp Adobo seasoning, optional
- 2tsp garlic powder
- 1 tbsp curly parsley, finely chopped
- 4 tbsp breadcrumbs
- 2-3 eggs lightly beaten
- 175g plain flour seasoned with salt and pepper and a little garlic powder
- 150g Panko bread crumbs
- Vegetable oil for frying
Heat the oil in a medium sized frying pan. Soften the onions and add the garlic and chilli. Cook until the onions are translucent and the garlic and chilli are soft. Cool and set aside.
In a large mixing bowl add all the ingredients descending order, up until and including the 4tbsp breadcrumbs and combine thoroughly. Cover, and refrigerate for half an hour.
Roll the mixture into bite size balls. Dip the balls into the seasoned flour, then into the beaten egg and finally coat in the panko bread crumbs.
Shallow fry in hot vegetable oil until golden and crunchy, approximately 3-4 minutes.
Serve on a cocktail stick with homemade pepper sauce for dipping.