Lionfish balls - By executive chef Loukas Louka, Lordos Beach Hotel
Ingredients: 1500 gr Lionfish 45 gr Vegetable Oil 150 gr Spring Onion 150 gr Celery 150 gr Red Pepper 150 gr Japanese Mayo 3 Lime Zester 3 tsp Ginger 45 ml Lime Juice 45 ml Fish Sauce 6 tsp Fresh Coriander
For the crust: 300 gr Panko Bread 12 Eggs 6 tsp Fresh Coriander
Implementation: 1. Mix all the ingredients together. Then we shape them into small balls and put them in the crust. 2. Preheat the oil in a pan and fry the fish balls.
Lionfish balls - By executive chef Loukas Louka, Lordos Beach Hotel
Ingredients: 1500 gr Lionfish 45 gr Vegetable Oil 150 gr Spring Onion 150 gr Celery 150 gr Red Pepper 150 gr Japanese Mayo 3 Lime Zester 3 tsp Ginger 45 ml Lime Juice 45 ml Fish Sauce 6 tsp Fresh Coriander
For the crust: 300 gr Panko Bread 12 Eggs 6 tsp Fresh Coriander
Implementation: 1. Mix all the ingredients together. Then we shape them into small balls and put them in the crust. 2. Preheat the oil in a pan and fry the fish balls.
By executive chef Loukas Louka, Lordos Beach Hotel