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Macadamia and Scallop Fish Balls

 

  • 500g Monkfish, Hoki, Red Cod (or see staff for other species available)
  • 150g Scallops (always available in store)
  • 10ml Fish sauce
  • 1 Large Red Onion Finely Diced
  • ½ cup Spring Onions
  • ½ cup Fresh Coriander Finely Chopped
  • ¼ cup Fresh Parsley Finely Chopped
  • 75g Cathedral Cove Macadamia Lemon Kelp Sprinkle (other Sprinkle flavours available in store too)
  • 50g Cathedral Cove Natural Macadamias (finely chopped)
  • 20g Tapioca Flour (or rice flour)
  • 50ml Coconut Milk
  • Macadamia Oil or Olive Oil (for cooking)
  • 1 Lemon cut into Wedges & Sweet Chilli Sauce

 

 
Place fish in a food processor (in two batches) & pulse a few times to form a fish mince. Repeat for scallops & combine in a large mixing bowl.

Add red onion, spring onions, fresh herbs & fish sauce, mix together with a large spoon.

Using your hands (with gloves) mix in the lemon sprinkle, macadamias & flour into fish mix and then add the coconut milk, the mixture will be sticky. Flour hands & roll mixture into golf sized balls on baking paper.

Place a large pan on medium heat, add enough macadamia or olive oil to cover the base of the pan, place balls in the oil & cook for 6 minutes whilst turning every minute or so.

Cook until fish balls are golden brown & serve with wedges of lemon, chilli sauce & a side of salad. Makes approx 30 fish balls = 6 serves

 

Recipe Courtesy of Cathedral Cove Macadamias