John Myers
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Fish Balls with Pasta and Sauce
The perfect fish balls with pasta and sauce à la biggi recipe with a picture and simple step-by-step instructions.
fish balls
- Halibut (black)
- Chickpeas (precooked)
- Flour
- Kecap Manis
- Pepper
- Marjoram spice
the sauce
- Thai onion
- Tomato-Butter
- Vine tomatoes
- Fish stock
- Dried oregano
- Honey
- Green mustard
- Flour butter
- Chopped beans
- Chickpeas
pasta
- Spaghetti
- Salt
finish
- Lime zest and juice
- First, the halibut is checked and a slice (about 5 cm thick) is cut off. This slice will later be pureed in the sauce. Chop the remaining halibut into a “pulp” with the ingredients listed and then shape into fish balls. Keep a cup of the chickpeas for the sauce. Cover with a cup of water and cook in a cauldron until cooked. In between, check the water and add something if necessary. This takes about 7 minutes.
- Put on the pasta water with plenty of salt. Then cook the pasta according to the instructions on the packet.
the sauce
- Cut the Thai herb onion into cubes and fry them in the tomato butter. Now roughly chop the tomatoes (remove the stump) and add the beans. Let simmer for 2-3 minutes and then add the fish stock and the halibut slice. Now the spices are added and everything is stirred well. After 5 minutes, mix the sauce with the blender.
- Take the fish balls out of the water (put them in aluminum foil to keep them warm) and add the water to the sauce. Add the chickpeas and cook for 2 minutes on the highest setting. Just before serving, add the fish balls and turn off the heat.
- Drain the pasta and place on a plate. Pour the lime juice over the pasta and let it simmer. Scatter the fish balls on top with lime zest and spread the sauce over them. Finished !!!!
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