Africa: Seychelles: Seychellois Boulet Karang (Trevally Fish Balls)

Africa: Seychelles: Seychellois Boulet Karang (Trevally Fish Balls)

 

The Trevally Fish Balls- Boulet Karang– are crunchy on the outside and soft and moist in the inside. They are  loaded with delicious flavours, from garlic to ginger, green onions and just a touch of chilli . They are usually accompanied with a freshly made creole sauce and make the perfect snack for your next party.

 

INGREDIENTS:

500 g Trevally fillet, all bones removed

1 medium size onion, chopped or grated

2 tsp crushed garlic

2 tsp crushed ginger

75 g plain flour

2 eggs

oil for deep frying

1 bunch green onion or chives, chopped

1 Sprig of thyme, leaves stripped

1 tbsp chopped parsley

1 hot chilli chopped- optional

salt and cracked pepper

extra flour for coating the balls

 

INSTRUCTIONS:

Clean and wash the trevally fillet and pat dry.

Place the trevally filet on a chopping board, remove the skin, and using a kitchen cleaver or a heavy knife, chop the fish meat into a rough paste for about 10 minutes.

The fish will become slightly sticky as you chop. Do not make the paste too thin as some small chunky pieces of fish contribute to the texture of the end product. keep ( note 1)

 

PRE-COOKED VERSION:

Clean your trevally and cut it into bite size pieces and season.

Boil some water in a medium size pan and add trevallyand cook for approximately 10 minutes. (note 2)

Remove fish from cooking liquor, and transfer into a large bowl, allow to cool.

Press the fish to extract excess liquid and roughly flake.

 

FINISHING THE BOULET:

Transfer the flaked pre-cooked, or chopped raw fish into a bowl and mix in garlic, ginger, thyme, parsley and onion. You may use your hand or a wooden spoon.

When ingredients are well mixed add the eggs and flour , season and mix thoroughly again. You will end up with a moist , sticky and soft paste.

Spread some flour over a chopping board or on your work top.

Oil your hands so that the paste does not stick to them when you are forming the balls.

Using a tablespoon, and scoop one tablespoon at a time of the sticky paste and place it in the flour. Gently roll it into a rough ball.

Carefully lift it and place it in the palm of your hand and gently shape into a ball of approximately 5 cm in diameter by gently rolling it between the palm of your hands. The ball will be very soft and will be about 50 gm. Do not press the balls too firmly.

Roll the ball again in the flour and keep aside ensuring all excess flour is shaken off. Repeat the process until you have consumed all your paste.

Heat oil in a pan and fry off the fish balls for about 7-8 minutes, or until golden brown. Occasionally turning them over,

Serve accompanied with freshly made creole sauce  or chilli sauce

 

NOTES:

This  paste is very soft, moist and sticky. It will make trevally fish balls that are very moist and soft on the inside and crispy on the outside.

You may decide to steam the fish instead of boiling it. The advantage in steaming in that the fish will not hold as much moisture as when it is boiled. It will end up with a more intense flavour.

Any fish can be used for the boulet, except probably shark. If using small fish , you will need to be  extra careful to remove all the bones.

You may decide to use a food processor if you are not keen on chopping the fish. Use the pulse mode so you have more control. Remember you do not want your paste to be too fine.

No matter what kind of fish you use here, this recipe will knock your socks off !

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Author: orenalwpusr
sales rep in the S.E

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