Recipe: Mackerel balls with tofu and miso

Makes about 30

4 x 250g mackerel, filleted, pin-boned
300g firm tofu
1 egg, beaten
2 tbs red or white miso*
2 tbs cooking sake
4cm-piece ginger, finely chopped
1 onion, finely chopped
1 (140g) carrot, finely diced
1/3 daikon (Japanese white radish), finely grated
¼ cup (60ml) soy sauce
1 tbs lemon juice
2 green onions, finely chopped, plus extra to serve
Vegetable oil, for deep-frying

1. Using a small spoon, scoop mackerel flesh from skin, then chop to a fine mince. Wrap tofu in paper towel, place on a plate and weight with a second plate for 10 minutes. Using a fork, mash tofu in a bowl. Combine with mackerel.
2. Combine egg, miso and sake in a bowl and season with salt and pepper. Add miso mixture, ginger, onion and carrot to tofu mixture and combine. 
3. Squeeze excess moisture from grated daikon. Shape into small balls and set aside. Combine soy sauce, lemon juice and green onions in dipping bowls. 
4. Add enough oil to a wok or large saucepan to reach 1/3 of the way up the side of the pan. Heat over medium heat to 180°C. Using your hands, form tablespoonfuls of mackerel mixture into balls. Deep-fry 4-5 balls at a time until golden. Drain on paper towel. Serve scattered with green onion, with daikon and bowls of dipping sauce.

* For ingredient details and buying guide, see the Calendar section of the Notebook: website.

 

Recipes: Akkiko Ganivet. Photography: Ben Dearnley. Styling: Michelle Noerianto. Food Preparation: Lisa Featherby & Akiko Ganivet. Fashion styling: Nicholas Sholl. Hair & make up: Jay Jay Rauwenhoff.