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Monkfish and Tapioca Balls

Recipe by Martin Blunos

These bite-sized balls are a really clever, fresh way to serve monkfish and make great canapes. If you're making these for a party or wedding, you can make the monkfish balls in advance, and freeze them if you like.

Serves 2 to 3

Ingredients

200g / 7oz cooked (poached) monk fish, shredded finely

To poach the monkfish:

150ml/ 5 fl oz water (to poach)
50ml/ 2 fl oz white wine (to poach)
Bunch parsley stalks, leave removed (to poach)
2 white peppercorns, (to poach)
200g / 7oz tapioca, soaked for 15mins in 250ml cold water
200g / 7oz boiled potatoes , (a dry variety), drained well and crushed coarsely
1 tbsp sweet chilli sauce
½ tsp ground cumin
Small bunch coriander leaves, roughly chopped
1 tsp black onion seeds
salt

To make the dip:

100ml/ 3 ½ fl oz of plain yoghurt
3” piece of cucumber, deseeded and diced small
2 – 3 mint leaves, chopped
salt to taste

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Method

In a pan boil the potatoes in water.
In another pan poach the monkfish in a mix of ¾ water and ¼ white wine with some parsley stalks and a couple of white peppercorns. Cover the pan with cling film and bring to a gentle simmer. As the clingfilm starts to bubbles up remove from the heat but keep covered and allow to cool completely.
Meanwhile, crush the potatoes to a course texture. When the monkfish is cool, shred finely. Mix all ingredients together then season to taste. Roll the mixture into walnut sized balls.
Heat vegetable oil in a pan until hot enough to fry the balls to a golden colour (a large pan would be better than a basket fryer – oil should be deep enough to cover the balls when gently lowered in). Meanwhile make the dip by mixing together the above ingredients.
Once the balls are golden remove them from the oil using a slotted spoon and drain well on paper then sprinkle with a little salt to keep crispy. Serve with lime wedges and dip.