Fish Meatballs

Mike Reid


  • 400g white fish
  • ½ clove of ginger grated
  • 1 clove of garlic chopped
  • 2 tsp worchester sauce
  • 1 tsp Dijon Mustard
  • ½ bunch of spring onions finely chopped
  • 1 diced red chilli
  • Handful of chopped parsley
  • 50g rice flour, for coating

For Tomato Sauce:

  • 1 tin Mutti tinned tomatoes
  • 1 tbsp tomato paste
  • 1 small brown onion, diced
  • 1 garlic clove, crushed
  • 1 tbsp dried chilli flakes, ideally ancho dried chillies

For Yoghurt Sauce:

  • 150ml yoghurt
  • 1 tbsp chives, chopped
  • 1 tbsp dill, chopped
  • 1 tbsp parsley, chopped
  • 1 lemon, zested and juiced


  1. Skin and dice fish.
  2. Prep all vegetables and add to the blender with fish.
  3. Pulse the ingredients until combined. Add fish sauce then pulse once more.
  4. Mould the mix into 80g serves in the shape of a sausage around your skewer.
  5. Dust in rice flour before pan frying and setting aside until sauce is ready.
  6. For the tomato sauce, sweat down onions and garlic in olive oil. Add tomato paste and brown off before adding in your tinned tomatoes. Bring to the boil and then simmer (add water if sauce is too thick).
  7. For yoghurt sauce, mix all ingredients together.
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