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Macadamia & Scallop Fish Balls

Ingredients

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

Method

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. Makes approx 30 fish balls = 6 serves