Ginger Fishballs in Tomato and Preserved Lemon Sauce

Name: Ginger Fishballs in Tomato and Preserved Lemon Sauce
Yield: Serves Six
Cuisine: Moroccan
Ingredients: cayenne pepper, to taste; 1 bunch fresh coriander (cilantro), chopped, plus extra to garnish; 2.5 ml/½ tsp ras al hanout or garam masala; 150 ml/¼ pint/⅔ cup vegetable or olive oil or a combination of both; 8 garlic cloves, chopped; 2.5–5 ml/½–1 tsp ground turmeric; 2.5 ml/½ tsp ground ginger; salt and ground black pepper; 1 kg/2¼ lb minced (ground) fish such as cod, haddock or whiting; ½ lemon, cut into wedges, to serve; 4 ripe tomatoes, diced; 5 ml/1 tsp paprika; 65 g/2½ oz bread (about 2 slices); 1 preserved lemon, rinsed and cut into small strips; 2 onions, chopped; 1 egg

Preparation info

Serves
Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

These spicy balls of fish and ginger cooked in a sauce of tomatoes and preserved lemon are a speciality of the Jews of Morocco. Enjoy them with rice, couscous or soft flat bread, to soak up the delicious sauce.

Ingredients

65 g/2½ oz bread (about 2 slices)
1

Africa
Morocco
Preserve
Fish course
Pescatarian
Spicy
Mediterranean

Method

Remove the crusts from the bread, put the bread in a bowl and pour over cold water. Leave to soak for about 10 minutes, then squeeze dry.
Add the fish to the bread with half the onions, half the garlic, half the turmeric, the ginger, half the ras al hanout or garam masala, half the coriander, the egg and cayenne pepper and seasoning. Mix together and chill whil