Evelyn Trapido's Gefilte Fish Goes Hawaiian

Name: Evelyn Trapido's Gefilte Fish Goes Hawaiian
Total time: 1 h 15 min
Yield: Makes about 30 pieces
Cuisine: jewish
Ingredients: 3 medium onions, peeled; 2 carrots, peeled and sliced into 1/4-inch rounds; 2 1/2 pounds red snapper, black sea bass, scaled (reserve the head, bones and skin for the broth); 12 ounces mahi-mahi fillet; 1 tablespoon salt, plus 1/2 teaspoon; 2 1/4 teaspoons pepper; 1/2 teaspoon cinnamon; 1 1/2 teaspoons vegetable oil; 1 egg; 1 1/2 teaspoons matzo meal; 1 teaspoon sugar (optional); Beet horseradish

By Horacio Silva

Total Time: 1 hour 15 minutes
Rating: 3(9)
Comments: Read comments

Featured in: The Good Books

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Ingredients

Yield:Makes about 30 pieces

3medium onions, peeled
2carrots, peeled and sliced into ¼-inch rounds
2½pounds red snapper, black sea bass, scaled (reserve the head, bones and skin for the broth)
12ounces mahi-mahi fillet
1tablespoon salt, plus ½ teaspoon
2¼teaspoons pepper
½teaspoon cinnamon
1½teaspoons vegetable oil
1egg
1½teaspoons matzo meal
1teaspoon sugar (optional)
Beet horseradish

Ingredient Substitution Guide

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Preparation

Step 1
Bring a pot with 3 quarts water to a boil. Slice two onions and add with the carrots and fish head, bones and skin. Add 1 tablespoon salt, 2 teaspoons pepper and cinnamon. Cook for 5 minutes.
Step 2
Chop third onion and sauté in a skillet in oil until almost golden. Cut fillets into 2-inch cubes. Place in a food processor. Add sautéed onion, remaining salt and pepper, egg, matzo, sugar and ¼ cup cold water. Purée until smooth.
Step 3
Dip hands into a bowl of cold water and form fish mixture into 1½-inch balls.
Step 4
Drop the balls into the simmering stock. Bring to a boil again; cover and simmer 1 hour. Using a slotted spoon, lift the fish, onion and carrots into a bowl. Strain the broth into bowl with fish balls. Serve hot, or cold when broth has gelled. Arrange with onions, carrots and the broth. Serve with beet horseradish.

Tip

Since raw fish is perishable, chill mixing utensils for about an hour before using. Handle the fish as little as possible. When cleaning up, rinse utensils with cold water, then wash in hot water.