Monkfish balls with sweet chilli sauce is a perfect and easy starter. I prefer these fish balls to be covered with panko breadcrumbs that have a coarser texture than ordinary breadcrumbs. The panko breadcrumbs are especially good for breading seafood.
You can use any white fish or prawns instead of monkfish.
You can prepare the fish balls ahead of the meal. Simply chill them until ready to cook.
- 2 red chilli peppers (mild heat)
- 1-2 tbsp sugar
- 1 tsp rapeseed oil
- generous pinch of salt
- 200 ml water
- 250 g monkfish
- 60 g full fat cream cheese (mascarpone)
- 1 spring onion
- salt and pepper to taste
- 100 g panko breadcrumbs
- rapeseed oil for frying
- Grate the chillies and put in a saucepan with sugar, oil, salt and water.
- Simmer over low-medium heat until it has thickened (jam like texture). If the sauce is too spicy then add more sugar to balance the hotness.
- Cook the monkfish in a boiling water for ~10 minutes. Let it cool, then chop roughly.
- Combine the chopped fish, cream cheese and spring onions, season with salt and pepper.
- Form balls, cover with the breadcrumbs and fry in a little rapeseed oil until just golden.
- Finish in the oven to heat through (if required). Serve with the chilli sauce.
- If you don't have panko breadcrumbs, any fresh breadcrumbs will do.
- Freeze chillies ahead of time -- it is really easy to grate them from frozen. I usually keep chillies in the freezer.
- You can use any white fish or prawns instead of monkfish. If using king prawns make sure to devein them.
- You can prepare the fish balls in advance. Simply chill them until ready to cook.