Every household has its own capacity for heat and, even within each household, different members will have different levels of tolerance to, or indeed affection for, capsaicin, the chemical that gives chilli peppers their heat. We are a case in point: Sarit actively avoids anything that’s too hot, while I want my food to bite me back as I bite it. Our compromise is a jar of chilli sauce that I bring to the table at every meal. But there are some – very few – dishes that bridge this divide, where the right amount of heat is needed to bring out the flavours, and where too much will kill them instead. This is one such: tender fishballs with a delicate but assertive seasoning of fresh coriander in a juicy, fruity, peppery sauce.I don’t need my chilli sauce, while Sarit accepts the burn and sweaty nose for the absolute pleasure this dish delivers.
Spicy fiery fishballs in pepper chilli sauce
Serve this with soft white bread such as challah or pitta, or with a bowl of basmati rice. And drink something with powerful acidity alongside – a good Etna bianco would be heaven.
Prep 10 min
Chill 20 min+
Cook 1 hr
Serves 4
For the fish balls
700g skinned sea bream fillets (from 3-4 fish)
1 large bunch coriander (about 50g), chopped
1 large red chilli (about 25g), stalk discarded, flesh sliced
1 bunch spring onions, trimmed, green and white parts thinly sliced and kept separate (about 50g net of each)
1 tsp paprika
1 tsp ground all spice (pimento)
½ tsp turmeric
½ tsp salt
A good grind of black pepper
4 tbsp breadcrumbs (we used panko, but any will do)
Oil, for rolling
For the sauce
4 tbsp olive oil
2 red chillies, stalks discarded, flesh sliced (about 40g)
5 garlic cloves, peeled and sliced (about 20g)
2 large romano peppers, stalks, seeds and pith discarded, flesh thickly sliced (about 250g)
3 large plum tomatoes, each cut into 6 wedges (about 300g)
1 tsp salt
½ tsp sugar
1 tsp paprika
20g chopped coriander
Cut two strips off the top of each fish fillet and set aside – you should end up with about 250g strips. Roughly chop the rest of the fish and put in a large bowl with the chopped coriander, sliced chilli and spring onion greens, stir to combine, then tip into a food processor or a meat mincer, and mince it all together.
Chop the reserved strips of fish into small dice, stir into the mince mix, then add all the remaining fish ball ingredients and knead really well. Divide the mixture into 12 x roughly 70g pieces and shape into patties like fat little hamburgers – oil your hands to make this easier – then put in the fridge for at least 20 minutes, to chill and firm up.
Put a large, deep frying pan (ideally one with a tight-fitting lid) on a high heat, add the olive oil and fry the fish balls for two minutes on each side, until golden. Carefully transfer to a plate.
In the same pan, saute the sliced chilli, garlic and spring onion whites on a high heat for two minutes, until they start to colour slightly. Add the sliced pepper, cook, stirring, for another two minutes, until the peppers blister a little, then stir in the tomato wedges, salt and sugar, and saute for two minutes more.
Add the paprika, chopped coriander and 300ml just-boiled water, return the fishballs to the pan, leave to cook in the sauce for five minutes, then turn down the heat to low, cover and cook for another 15 minutes, to reduce and thicken before serving.
