Fish Rolls

By • December 31, 2010 6 Comments

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Serves 8

  • 2 tablespoons vegetable oil
  • • 1 cup cooked and finely-flaked white fish (kingfish, pomret, searfish etc)
  • • 1 cup minced (finely diced) red onion
  • • 1'' piece ginger root, minced (finely diced)
  • • 1 piece green chili, minced (finely diced)
  • • 1 cup tomato, blanched, peeled and chopped to give a pulp
  • • 2 tablespoons chopped coriander (cilantro) leaves
  • • Salt to taste
  • • 1 to 2 tablespoon plain flour
  • • 1 egg, lightly beaten
  • • 1 1/2 cup Breadcrumbs
  1. Heat a heavy pan and add vegetable oil
  2. Add onion, ginger and chili and cook until the onion is golden
  3. Add chopped tomato and cook to reduce, about 4-5 minutes
  4. Add fish, ½ teaspoon turmeric, chili powder to taste if required (1 teaspoon is moderately hot)
  5. Add chopped coriander (cilantro) and flour
  6. Shape into required shape
  7. Dip each ball into the egg and cover in breadcrumbs. Then fry for a couple of minutes and serve.

More Great Recipes: Fish & Seafood|Entrees

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Comments (6) Questions (0)


over 4 years ago Sagegreen

Your photos really show the whole process so clearly. This looks delicious. Gingerroot sent me another foodpickle link to a recipe you found using cassava, too, that looks really great. I just roasted some as a side dish. Happy New Year to you and yours, pauljoseph!


over 4 years ago pauljoseph

thank you sagegreen


over 4 years ago monkeymom

gorgeous photo too paul joseph! happy new year!


over 4 years ago pauljoseph

Thank you monkeymom and same to you


over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wow. This sounds delicious, pauljoseph!


over 4 years ago pauljoseph

Thank you mrslarkin