Macadamia & Scallop Fish Balls

Ingredients

• 500 g Monkfish or Cardinal
• 150 g Fresh Coromandel Scallops (or fish)
• 10ml Fish sauce
• 1 Large Red Onion Finely Diced
• 1/2 cup Spring Onions
• 1/2 cup Fresh Coriander Finely Chopped
• 1/4 cup Fresh Parsley Finely Chopped
• 75 g Cathedral Cove Macadamia Lemon Kelp Sprinkle
• 50 g Cathedral Cove Natural Macadamias (finely chopped)
• 20 g Tapioca Flour (or rice flour)
• 50 ml Coconut Milk
• Macadamia Oil (for cooking)
• Lemon cut into Wedges & Sweet Chilli Sauce

Process

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 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.