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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cube the fish and place in a processor and process to form a rough textured paste. Pour into a bowl and combine with breadcrumbs, garlic, chilli, ginger root, coriander, egg white and lemon juice. Season with salt and pepper and mix well. | 2. Place the saffron in the warm water and set aside. | 3. Wet hands and shape mixture into 24 balls. | 4. Heat a pan and add some of the ghee and gently fry the fish balls. Set aside. | 5. In the same pan the remainder of the ghee and add saute onions on very low heat for 5 minutes Add the ground ginger, saffron and water, diced lemon ride and stock. Bring to the boil and simmer for 15 minutes. | 6. Return fish balls to the pan cover and cook gently for 10 minutes. | 7. Scatter with parsely and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish	1	kg	boneless	1309.2533	0.0	203.38400000000001	48.3724
breadcrumb	1/2	cup		-	-	-	-
garlic clove	3		crushed	-	-	-	-
red chili	1		chopped	1.25	0.2753	0.0584	0.0138
ginger	3		grated	18.09	3.8675	0.4849	0.22899999999999998
coriander	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
egg white	1			17.16	0.2409	3.597	0.0561
lemon	1		juiced	1.1183	0.3508	0.0178	0.0122
onion	2		sliced	128.0	29.888	3.52	0.32
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
saffron thread	1/2	teaspoon		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
lemon	1		preserved diced	1.2808	0.4116	0.0486	0.0132
fish stock	1	cup		37.28	0.0	5.2658	1.8873
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.