Fried Rice Balls with Mack­er­el and Peanut Sauce

Mix rice flour and water in a cup to make the tempura, then store in the fridge until needed to dip the rice balls in before frying.

Evenly combine the boiled rice, Delamaris Izola Brand Mackerel, chopped chilli, lime zest, juice of half a lime, soya sauce, chopped onion, grated ginger, garam masala (optional), turmeric and chopped coriander in a large bowl.

Shape the mixture into 12 golf size balls and put them aside on a plate.

Shape the mixture into 12 golf size balls and put them aside on a plate.

While the oil is heating up, prepare the peanut sauce by putting the peanut butter, sweet chilli sauce, lime juice, freshly grated ginger and water into a blender and mixing until it forms a smooth sauce, then store in the fridge until needed.

Take the tempura from the fridge, stir, then dip each ball into the mixture so it’s fully coated with a thin layer of tempura, then carefully place each ball into the hot oil using a skimmer, and fry for 3 minutes until crunchy. Serve the fried rice balls with mackerel on a skewer or directly on a plate accompanied by peanut sauce. You can also serve the fried rice balls with mackerel, fresh seasonal salad and hollandaise sauce.

Tips: If you use tempura when frying, the dish will be less greasy and crunchy. You can use parsley instead of coriander. You can store rice balls with mackerel in the freezer in a firmly closed container or freezer bag for up to three months.