A Beach Snack Attack

Posted on April 02, 2015 by Beach Bum @ The Beach Company | 0 Comments

Just because you can’t be there on the beach this moment in time, it doesn’t mean you can’t fill your life with beach treats to keep you going until the next time your day-dreams become reality. We love nothing than switching on our favourite holiday tunes and hosting a (rather predictably) themed soiree. And what better place to transport yourself than the Goa? A place where rum punch is drunk like water and menus are stuffed with fresh fish, we’re going to help you party Susegad-style.

Here is our recipe for the Portugese-inspired Balchi di Pisca; their answer to deep-fried deliciousness. These little balls made from Rawas fish and, served with a punchy cocktail, are a sure fire way to give your next party a tropical twist. Here’s how to make them.

Ingredients:

  • 1 Rawas fish. Discard the water.
  • 3 medium potatoes, peeled and diced
  • 1 tomato, peeled and chopped
  • 1/2 green pepper, chopped
  • 1 medium onion, peeled and chopped
  • 1 clove garlic, slivered
  • 1/2 tsp. Tabasco sauce, or minced hot pepper
  • Dash of nutmeg
  • Salt and pepper to taste
  • 1 egg

Cooking instructions:

Soak the fish for twenty-four hours, then discard the water. Place the cod in saucepan, with fresh water to cover it, and simmer gently until the fish flakes easily. Strain the fish, reserving a bit of the watery broth. Next, de-bone the cod and set it aside for later use.

Put the potatoes in a saucepan with water and bring to boil. When they are tender, drain them and add the cod to the potato. Mash the two thoroughly together.

In a blender, mix the prepared tomato, green pepper, onion, garlic, Tabasco, nutmeg, salt and pepper. After a few seconds of blending, pour the sauce over the fish mixture and combine the ingredients well, with the egg included. Once the mixture is stiff enough, mold it into balls that are about one and a half inches in diameter (if it’s too dry, add the fish stock a tablespoon at a time). Fry the balls in hot, deep fat until golden brown and crispy.


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