Fish, Africa and overseas
Senegalese fish balls with rice
Senegalese fish balls are hake balls with parsley and chili, simmered in tomato sauce and served with rice. This recipe serves 4, takes 55 minutes, is rated medium difficulty, and costs €3.10 per serving. The key to success is kneading the mixture well so the balls hold together while cooking.
Tonight, Senegal brings you fish balls with parsley and chili, simmered in tomato sauce, served with rice.
- Total time
- 55 min
- Difficulty
- Medium
- Cost per person
- €3.10
- Calories per person
- 540 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Spring, Summer, Fall
- The kids
- They generally like it
Ground hake mixed with parsley, garlic, and chili makes a fragrant mixture that stays tender once simmered in the tomato sauce. The chili is split between the fish mixture and the sauce, which builds a heat that creeps up slowly instead of hitting all at once. The tomato sauce, deepened with tomato paste, coats every ball and flavors the plain white rice served alongside.
This dish takes a bit of organization, between shaping the balls and letting the sauce simmer gently, but nothing complicated for a weeknight when you have some time on your hands. Kids generally like fish balls and rice, you can simply keep the chili out of their portions. It also holds up well for guests, served straight from the pot at the table.
The ingredients
Fish counter
- Hake fillets 600 g
Fruits and vegetables
- Parsley 1 sprigs
- Garlic 3 cloves
- Onion 2
- Chili pepper 1
Pantry
- Breadcrumbsoften in the pantry 3 tbsp
- Crushed tomatoesoften in the pantry 500 g
- Tomato pasteoften in the pantry 2 tbsp
- Riceoften in the pantry 300 g
- Oiloften in the pantry 4 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Dairy
- Egg 1
Allergens Fish, Gluten, Eggs
The step by step recipe
-
Blend the fish with the parsley, garlic, half the chili, breadcrumbs, egg, salt, and pepper into an even mixture.
Chill the mixture for a while, it shapes more easily once cold.
-
Shape the mixture into walnut sized balls with damp hands.
Wet your hands often, the mixture stops sticking to your fingers.
-
Cook the sliced onions in the oil, then add the tomato paste, crushed tomatoes, and the rest of the chili. 12 min
Let the sauce reduce a bit before adding the balls, it will taste more concentrated.
-
Gently slide the balls into the sauce and let them cook covered without stirring. 20 min
Shake the pot instead of using a spoon, the balls stay whole.
-
Cook the rice in salted water and serve the balls with their sauce. 11 min
A squeeze of lime juice at the end brightens everything up.
Our tips to get it right
- Don't over grind the fish, a mixture with a bit of texture holds together better than a smooth puree.
- Pick a mild chili if you're cooking for kids, you'll keep the flavor without the heat.
- Use a wide pot so all the balls sit in contact with the sauce instead of stacking on top of each other.
The variations
- Swap the hake for cod or whiting, both firm white fish that hold their shape once ground.
- For a vegetarian version, make balls with mashed chickpeas and a little flour instead of the fish and egg.
- For a quicker meal, shape smaller balls, they cook through faster in the sauce.
What to serve it with
- Plain white rice
- Lime wedges
- Fresh cucumber salad
Storage
The fish balls and sauce keep for 2 to 3 days in the fridge in a sealed container. You can freeze the mixture without the rice for up to 2 months. Reheat gently in a pot with a splash of water to loosen the sauce.
Questions about this dish
Why do my fish balls fall apart while cooking?
The mixture wasn't kneaded or blended enough. Work it until it turns sticky, that's what holds the balls together during cooking.
Can I make the fish balls ahead of time?
Yes, shape the balls the day before and keep them in the fridge on a covered plate. Cook the sauce and drop the raw balls in right before serving.
What fish can I use instead of hake?
Cod, whiting, or pollock all work well. Pick a firm white fish that holds together once ground.
How do I tone down the heat for kids?
Remove the chili seeds or use just a small part of it in the mixture and sauce. You can also serve extra chili on the side for adults who want more kick.
How long does it take to make Senegalese fish balls with rice?
Count 55 min in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in Senegalese fish balls with rice?
About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does Senegalese fish balls with rice cost?
About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains fish, gluten, eggs. Always check the labels of the products you buy.
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