Every household has its own unique threshold for heat, and even within a household, individuals have varying levels of tolerance for capsaicin, the compound responsible for the spiciness of chili peppers. Our preferences exemplify this: Sarit actively avoids anything too hot, while I enjoy the sensation of a spicy kick. To find a middle ground, we compromise by using a jar of chili sauce that I bring to the table for every meal. However, there are rare dishes that manage to strike a perfect balance, where the right amount of heat enhances the flavors without overpowering them. One such dish is our spicy fiery fishballs in a flavorful pepper chili sauce.
I no longer need my chili sauce when I eat this dish, as the burn and ensuing heat are part of the absolute pleasure it brings Sarit and me.
To complement the dish, enjoy it with soft white bread like challah or pita, or opt for a bowl of fragrant basmati rice. Pair it with a beverage that has powerful acidity, such as a heavenly Etna bianco wine.
Preparation time: 10 minutes
Chilling time: 20 minutes or more
Cooking time: 1 hour
Serves: 4
Ingredients for the fishballs:
– 700g skinned sea bream fillets (from 3-4 fish)
– 1 large bunch of coriander (approx. 50g), chopped
– 1 large red chili (approx. 25g), sliced (discard the stalk)
– 1 bunch of spring onions, trimmed, thinly sliced (50g each of green and white parts)
– 1 tsp paprika
– 1 tsp ground allspice (pimento)
– 1/2 tsp turmeric
– 1/2 tsp salt
– A generous grind of black pepper
– 4 tbsp breadcrumbs (we recommend panko, but any type will suffice)
– Oil for rolling
Ingredients for the sauce:
– 4 tbsp olive oil
– 2 red chilies, sliced (discard the stalk)
– 5 garlic cloves, sliced
– 2 large romano peppers, thickly sliced (discard stalks, seeds, and pith) (approx. 250g)
– 3 large plum tomatoes, cut into 6 wedges each (approx. 300g)
– 1 tsp salt
– 1/2 tsp sugar
– 1 tsp paprika
– 20g chopped coriander
Start by cutting two strips from the top of each fish fillet and setting them aside (approximately 250g). Roughly chop the remaining fish and place it in a large bowl with the chopped coriander, sliced chili, and spring onion greens. Stir to combine, then transfer the mixture to a food processor or meat mincer and mince everything together.
Next, chop the reserved fish strips into small dice and add them to the mince mix. Incorporate all the remaining fishball ingredients and knead the mixture thoroughly. Divide it into 12 roughly 70g portions, shaping them into patties resembling plump hamburgers. To facilitate shaping, oil your hands. Place the patties in the fridge for at least 20 minutes to chill and firm up.
Heat a large, deep frying pan (preferably one with a tight-fitting lid) on high heat. Add the olive oil and fry the fishballs for two minutes on each side until they turn golden. Carefully transfer the cooked fishballs to a plate.
Using the same pan, sauté the sliced chili, garlic, and spring onion whites over high heat for two minutes, until they start to develop slight color. Add the sliced peppers and cook, stirring, for another two minutes until the peppers blister slightly. Then stir in the tomato wedges, salt, and sugar, and sauté for an additional two minutes.
Add the paprika, chopped coriander, and 300ml of just-boiled water to the pan. Return the fishballs to the pan, allowing them to cook in the sauce for five minutes. Reduce the heat to low, cover the pan, and simmer for another 15 minutes to thicken the sauce before serving.
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