AuthorBreville PH
RatingDifficultyIntermediate

TweetSaveShare

Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins

 200 g deboned mahi-mahi fish, 1” slices
 200 g flaked tinapa
 200 g deboned bangus fish, 1 “ sices
 200 g tuna fillet, 1” slices
 200 g medium-sized potatoes, boiled mashed
 200 g sweet potato, boiled, mashed
 100 g Manchego cheese
 1 tsp oil
 2 cups water
 ½ cup flour
 2 eggs beaten
 salt and freshly ground black pepper to taste
 microgreens for garnish
For the Mango Gastrique:
 ½ cup sinamak vinegar
 ½ cup patis
 2 mangoes (meat only)
 ½ cup muscuvado sugar
For the Bagoong Garlic Aioli:
 4 garlic cloves, peeled
 1 cup pasteurized eggyolk
 4 calamansi
 4 tbsp bagoong
 1 cup olive oil
For the Mornay sauce
 15 g butter
 15 g flour
 250 ml full cream milk
 100 g Manchego cheese
 Salt & pepper to taste

To make the fishballs:
1

Using the Breville Kitchen Wizz ™Pro, process the mahi-mahi, bangus, tuna and tinapa.

2

Using the Breville Multi Chef™, bring the water to a boil, then add the flour, oil and eggs. Once you reach the desired thickness add the mashed potato & sweet potato

3

Using the paddle attachment of the Breville Scraper Mixer Pro™ combine all kinds of fish and process using kneading function. Combine the batter and the fish, season with salt and pepper.

4

Heat the oil for deep frying in the Breville Multi Chef™. Using a 1oz scooper, scoop the batter into a ball and drop over hot oil, fry till golden brown.

5

Garnish with dusted paprika on top, served it with 3 kinds of sauces.

To make the sauces:
6

Make the Bagoong garlic aioli: combine all the ingredients using the Breville Kitchen Wizz ™Pro.

7

Make the Mango Gastrique : combine all the ingredients using the Breville Kitchen Wizz™ Pro.

8

Make the Mornay Sauce: Using the Breville Multi Chef™, combine the flour and butter. Add the milk and let it simmer. Add the cheese and let it cook to your desired consistency. Season to taste

Category, , , , , , , Tags, ,

Ingredients

 200 g deboned mahi-mahi fish, 1” slices
 200 g flaked tinapa
 200 g deboned bangus fish, 1 “ sices
 200 g tuna fillet, 1” slices
 200 g medium-sized potatoes, boiled mashed
 200 g sweet potato, boiled, mashed
 100 g Manchego cheese
 1 tsp oil
 2 cups water
 ½ cup flour
 2 eggs beaten
 salt and freshly ground black pepper to taste
 microgreens for garnish
For the Mango Gastrique:
 ½ cup sinamak vinegar
 ½ cup patis
 2 mangoes (meat only)
 ½ cup muscuvado sugar
For the Bagoong Garlic Aioli:
 4 garlic cloves, peeled
 1 cup pasteurized eggyolk
 4 calamansi
 4 tbsp bagoong
 1 cup olive oil
For the Mornay sauce
 15 g butter
 15 g flour
 250 ml full cream milk
 100 g Manchego cheese
 Salt & pepper to taste

Directions

To make the fishballs:
1

Using the Breville Kitchen Wizz ™Pro, process the mahi-mahi, bangus, tuna and tinapa.

2

Using the Breville Multi Chef™, bring the water to a boil, then add the flour, oil and eggs. Once you reach the desired thickness add the mashed potato & sweet potato

3

Using the paddle attachment of the Breville Scraper Mixer Pro™ combine all kinds of fish and process using kneading function. Combine the batter and the fish, season with salt and pepper.

4

Heat the oil for deep frying in the Breville Multi Chef™. Using a 1oz scooper, scoop the batter into a ball and drop over hot oil, fry till golden brown.

5

Garnish with dusted paprika on top, served it with 3 kinds of sauces.

To make the sauces:
6

Make the Bagoong garlic aioli: combine all the ingredients using the Breville Kitchen Wizz ™Pro.

7

Make the Mango Gastrique : combine all the ingredients using the Breville Kitchen Wizz™ Pro.

8

Make the Mornay Sauce: Using the Breville Multi Chef™, combine the flour and butter. Add the milk and let it simmer. Add the cheese and let it cook to your desired consistency. Season to taste

Crispy Tinapa, Mahi Mahi and Bangus fishballs with Fresh Bagoong aioli and Mango Gastrique
IngredientsDirections