Thiéboudienne Bites (Fish and Rice Balls)

Ingredients

• 1 lb White fish fillets (cod, tilapia)
• 1/2 cup Broken jasmine rice
• 2 tbsp Tomato paste
• 1/2 medium Onion
• 2 cloves Garlic
• 1 cup Vegetable broth
• 1/4 cup Parsley
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Vegetable oil

Instructions

1. 1In a medium saucepan, combine the 1/2 cup broken jasmine rice and 1 cup vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the broth is absorbed and the rice is tender. Let it sit, covered, off the heat for 5 minutes.
2. 2While the rice is cooking, finely chop the 1/2 medium onion and mince the 2 cloves garlic. Heat the 1 tbsp vegetable oil in a 10-inch skillet over medium heat (350°F/175°C). Add the chopped onion and minced garlic and cook, stirring frequently, for 5-7 minutes, or until softened and lightly golden.
3. 3Add the 2 tbsp tomato paste to the skillet with the softened onion and garlic. Cook, stirring constantly, for 1 minute until it darkens slightly and becomes fragrant.
4. 4Cut the 1 lb white fish fillets into bite-sized pieces. Add the fish pieces to the skillet with the tomato paste mixture. Cook for 3-5 minutes, stirring gently, until the fish is opaque and flakes easily. Finely chop the 1/4 cup parsley.
5. 5In a large bowl, combine the cooked rice, the flaked fish and tomato mixture from the skillet, the chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Mix everything together thoroughly until well combined. Let the mixture cool for about 10 minutes, or until it is cool enough to handle.
6. 6Take about 1 tablespoon of the mixture at a time and roll it between your palms to form small balls, about 1-inch in diameter. You should have about 16-20 balls.
7. 7Wipe out the skillet used for the fish. Add a thin layer of vegetable oil (about 1/8 inch deep) to the skillet and heat over medium heat (350°F/175°C). Carefully place the formed balls into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, turning gently, until they are golden brown and heated through. The internal temperature should reach 145°F (63°C).
8. 8Remove the Thiéboudienne bites from the skillet using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Serve warm.

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