First, finely chop the shallots and garlic. Finely grate the ginger. Blanch (scald) the tomatoes briefly in boiling water, peel, seed and cut into small cubes. Put a pot of water on to boil. Add the carrot, bay leaf, a few peppercorns and salt, put the fish in and bring to the boil. Reduce heat and simmer the fish fillet. Remove the fish, strain the broth and set aside.
Place the fish in a bowl and crumble between your fingers. Add the egg together with the breadcrumbs, the chopped parsley and some flour and mix everything into a mass. Form small loaves from the mixture. Heat oil or butter in a frying pan and fry the fish in it on both sides. Remove from the pan, drain briefly on paper towels and keep warm.
Add fresh butter or oil to the pan and sauté the shallots together with the garlic until light. Add the ginger and spices and sauté briefly. Stir in the tomato paste, sauté and then add the diced tomatoes. Let it boil vigorously until the sauce has thickened nicely.
Now add some fish stock and bring the sauce to the boil again. Add the fish balls and let them simmer, covered, for about 10 minutes. Make sure that the meatballs are completely covered with liquid and add some more fish stock if necessary. Meanwhile, cut the onion into rings and fry in hot oil go
Preparation Tip:
Recommended side dish: rice
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