Recipe: Fish Frikadelle with Remoulade Dip

This Fish Frikadelle looks like the traditional meatballs we eat except that they are more moist inside because of the soft texture of cream dory. Furthermore, they look like a cake mixture to me by the time I mixed everything up. So here goes the recipe...


400 grams coarsely minced lapu lapu or cream dory fillet (I used cream dory)
2 tsp rock salt
3 onions, finely cut
freshly ground pepper
3 eggs
5 tbsps all purpose flour
2 tbsps butter
Japanese bread crumbs (optional)

For the remoulade (I don't have a dijon mustrd at home so I just contented myself with a mere ketchup, I'll make sure I'll prepare this dip next time)

1 pack of 220 grams mayonnaise
2 tbsps Dijon mustard
2 tsps good Indian curry or curry powder
1 onion, finely chopped
1 tbsp chopped pickles
honey to taste

Procedure:
1. Mix the minced fish with salt and leave for a minute or two. Add onion, pepper and eggs and stir together with flour into a coherent mass.
2. Refrigerate for about 30 minutes. Shape mixture into balls with a spoon. (I rolled it over unto breadcrumbs for added crisp when fried)
3. In a pan, heat butter until golden. Fry the fish meatballs over low heat, about 5 minutes on both sides, until they are slightly crispy and turn dark golden brown.

To make the remoulade:
1. Take the mayo and add Dijon mustard, curry, onions and pickles. Stir well and honey to taste.