The Trevally Fish Balls- Boulet Karang- are crunchy on the outside and soft and moist in the inside. They are loaded with delicious flavours, from garlic to parsley , green onions and just a touch of chilli .
Clean and wash the trevally fillet and pat dry.
Place the trevally filet on a chopping board, remove the skin, and using a kitchen cleaver or a heavy knife, chop the fish meat into a rough paste for about 10 minutes.
The fish will become slightly sticky as you chop. Do not make the paste too thin as some small chunky pieces of fish contribute to the texture of the end product. keep ( note 1)
Clean your trevally and cut it into bite size pieces and season.
Boil some water in a medium size pan and add trevally and cook for approximately 10 minutes. (note 2)
Remove fish from cooking liquor, and transfer into a large bowl, allow to cool.
Press the fish to extract excess liquid and roughly flake.
Transfer the flaked pre-cooked, or chopped raw fish into a bowl and mix in garlic, ginger, thyme, parsley and onion. You may use your hand or a wooden spoon.
When ingredients are well mixed add the eggs and flour , season and mix thoroughly again. You will end up with a moist , sticky and soft paste.
Spread some flour over a chopping board or on your work top.
Oil your hands so that the paste does not stick to them when you are forming the balls.
Using a tablespoon, and scoop one tablespoon at a time of the sticky paste and place it in the flour. Gently roll it into a rough ball.
Carefully lift it and place it in the palm of your hand and gently shape into a ball of approximately 5 cm in diameter by gently rolling it between the palm of your hands. The ball will be very soft and will be about 50 gm. Do not press the balls too firmly.
Roll the ball again in the flour and keep aside ensuring all excess flour is shaken off. Repeat the process until you have consumed all your paste.
Heat oil in a pan and fry off the fish balls for about 7-8 minutes, or until golden brown. Occasionally turning them over,
Serve accompanied with freshly made creole sauce or chilli sauce