As a mother of one it pleases me that my son Ted, who is 7, loves fish. It’s something I want to encourage and I know when I serve a fish dinner Ted will eat it. So I’m always looking for new ways to cook fish. Plus there are certain types of fish that I want to cook a lot more than I do.
Mackerel is one of those fish, that I hate to admit, I don’t really know what to make with it. To be honest, my dad was the main cook in our house and he wasn’t a great fan of fish. I remember him making pate with mackerel but that was about it.
Therefore I have made it my fish mission to make more meals with fish. I thought about making fish balls. When I went to the freezer I had a packet of mackerel fillets and a packet of cod. To me this was a good start and I continued my experiment from there on. I’m so pleased I did, as these balls were yummy and I think you will enjoy them too.
Do you eat mackerel and if so what’s your favourite dish? Let me know in the comments below and please don’t forget to like and follow me.
- Food processer
- Sharp knife
- Vegetable peeler
- Chopping board
- Small mixing bowl
- Baking tray
- Large saucepan
- Stirring spoon
- Serving spoon
- Cod x 300g
- Mackerel x 300g
- Mild or hot chilli powder x 1 tsp
- Ground ginger x 1 tsp
- Ground cinnamon x 1 tsp
- Dried oregano x 1 tsp
- Cashew nut cream cheese or cream cheese x 2 tbsps
- Ground flax seed x 4 – 6 large tbsps
- Salt and pepper to taste
Method for the fish balls
- Remove the skin from the fish and cut into chunks.
- Put the chunks of fish into the food processor.
- Sprinkle over the mild or hot chilli powder, ground ginger, ground cinnamon, dried oregano and salt and pepper to taste.
- Add in the cashew nut cream cheese or cream cheese as well.
- Finally add in the ground flax seed and blend these ingredients together.
- Once they start to form a ball, stop the blending.
- Scoop out the mixture using the spoon.
- Roll it into a ball and put it onto a plate.
- Repeat this process until all of the mixture has been made into fish balls.
- Store in the fridge until ready to use.
Ingredients for the Tomato Quinoa
- Rice x 200g
- Leek x 1 bunch
- Courgette x 1
- Tinned tomatoes x 2 400g tins
- Bone broth or chicken stock x 500mls
- Tamari x 2 tbsp
- Tomato puree x 2 tbsp
- Dried mixed herbs x 2 tsp
- Spinach x 2 large handfuls
- Salt and pepper
Method for Tomato Rice
- Preheat the oven to 200°C or gas mark 4.
- Wash the rice through the colander under the cold tap and set aside.
- Peel the courgette and grate it.
- Slice the leek into 1/2 centimetre pieces as well.
- Put a large pan onto a high heat and add oil to the base of the pan.
- When the pan has heated up, add the leek and fry until they become translucent.
- Add the courgettes to the pan and continue to fry for a further few minutes.
- Add in the rice and fry for a minute or so.
- Pour in the tomatoes and the broth or stock.
- Put the tamari and the tomato puree in as well.
- Sprinkle in the dried mixed herbs and the salt and pepper to taste.
- Stir these ingredients and then put the lid on.
- Bring to the boil and then turn the heat to low and leave to simmer.
- Once all the liquid has disappeared the rice should be cooked.
- Taste it to make sure and if it needs a few more minutes add a little water.
- While the rice is simmering on the hob add the fish balls to the oven and cook for about 15 – 20 minutes.
- If the fish flakes away easily from itself it’s cooked.
- Add in the spinach to the rice and let it wilt down.
- Finally serve and enjoy.
Fish Balls on a Tomato Rice were very well received. Ted normally eats most of my weird and wonderful fish dishes. My husband Howard on the other hand is also like my dad and he’s not crazy about fish. I’m pleased to say this meal he did enjoy. The fish balls were well received and we all enjoyed eating this dinner. However you decide to eat this meal, as always, please enjoy! xxx