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How to Make Mauritian Boulette poisson | Fish Balls | Mauritian Recipes | Kitchenrecipes.blog Ingredients for approx. 30 fish balls: For the broth: 2 fish heads 2 cloves of garlic skin on 1 piece of ginger skin on 1 shallot skin on 1 1/2 teaspoon of salt 1 pinch of Ajinomoto (if you don't have it or don't want to bet, it's good too) 1 tablespoon of vegetable oil 2 liters of water 1 packet of watercress (optional) For the fish balls: 700 g fish fillet somewhat firm (sea bream, parrot, cateau, etc.) 1/2 teaspoon of corn with white pepper 1 teaspoon of salt 2 tablespoons of corn flour 1 1/2 liters of salt water (1 1/2 liters of water + 5 tablespoons of salt) 2 stalks of chopped spring onions Preparation: We start making the broth. Heat the oil in a large saucepan. Use your knife to crush the cloves of garlic and leave the skin on. Cut the ginger into pieces and cut the shallot into four parts, leaving a piece of skin. Fry the garlic, ginger and shallot for 1 minute. Add the fish heads and cook them on each covered side for 2 minutes. Add water, salt and ajinomoto. Mix and bring to a boil. Turn down the heat and simmer under the lid for an hour. As soon as the broth is ready, filter and reserve. In the meantime, we make the fish balls. Cut fish fillets into pieces. Mix them in a blender with 6 teaspoons of salted water. Transfer the fish paste to a bowl. In a mortar mash salt and white peppercorns together. Add salt, pepper, and corn flour to the fish paste. Mix well. Start making the fish balls by dampening your hands. Make the fish balls and put them in the bowl of salted water. Leave in salty water for 20 minutes, then remove and keep. Boil the fish broth you reserved, and put the fish balls to the boil the first time you cook. Cover and cook over medium heat for 20 minutes. Once the 20 minutes are over, extinguish the fire, add the watercress cover and let it stand for 3 minutes until it's done. You can also cook your fish balls in a steamer. Place your fish balls in a steam basket and place the basket on your cooking pan. Cover and let cook for 20 minutes. Enjoy your fish balls in soup or salad, decorated with spring onions and accompanied by chili paste. Enjoy Like and Share this video Subscribe to this channel