Original Recipe by Grill Master Steve Adams
Fishing the Flats Fish Balls with Black River Steak Kabobs (serves 4)
4 Black River Steak Kabobs
1/2 pound skinless flounder fillet or other white fish cut into cubes
1 cup flour
1 tsp baking powder
1 clove garlic minced
1/4 cup sweet onion finely chopped
3 stalks green onion finely chopped
1tsp fresh thyme leaves
1 ½ scotch bonnet peppers, seeds removed minced
1 egg lightly beaten
1/2 tsp salt
1/2 cup milk (plus or minus)
3 cups canola oil for frying
Preparation
In a food processor; add fish and pulse until well shredded
Add flour, baking powder, shallot, onion, thyme, hot pepper, egg, salt and pepper
Slowly add the milk while pulsing to create a consistency of a pliable batter
With your hands form a small spoonful of fish ball batter into 1 ¼ round balls
Add oil to a large wok and heat to 375 degrees
Fry 6-8 fish balls at a time for 4-5 minutes or until golden brown
Remove and drain on plenty of paper towel
Grill
Preheat grill to medium high heat, lightly brush steak kabobs with oil just before grilling
Lightly salt and pepper steak, grill steak for 2-3 minutes per side or to desired doneness
Spicy Dipping Sauce
1/2 cup mayonnaise
1 large clove garlic minced
1 lemon wedge
One large pinch of cayenne pepper to taste
Mix all ingredients together well in a bowl and refrigerate for an hour to let the flavours meld
To serve
Serve fish balls and Black River steak kabobs with Spicy dipping sauce as an appetiser