Chilli Oil Mochi Salmon balls with Do Choa

Ingredients

• Salmon mix: 150g fresh salmon fillet (not smoked)
• 1/2 tsp Mirin
• 1/2 lime juiced
• 1/4 red onion finely diced
• 2 sprigs of fresh parsley finely diced
• Mochi mix: 1 cup glutinous rice flour
• 1 cup warm water - only use what is needed
• 2 Tbs LKK Chui Chow Chilli Oil
• Black sesame seeds
• Do Choa: 1/2 cup carrots julienned
• 1/2 cup daikon radish julienned
• 1/4 cup sugar
• 1 Tbs sea salt
• 1 cup water
• 1/2 cup rice wine vinegar

Method

1. Do Choa: Combine carrots, radish, sugar, and salt in a large bowl. Massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Cover and refrigerate until needed.
2. Put on a pot of water to boil that can hold 2 Litres of water, and will have room to rise when putting mochi balls in to cook.
3. Salmon: Using kitchen gloves, with a sharp knife remove the skin from the salmon. Cut away the centre part where the fillet joins together. With your hands, break up the salmon into a bowl into small pieces. It should look minced. Add all other salmon ingredients and mix well. For best results pop in freezer while making the dough.
4. Mochi mix: Using kitchen gloves, put the glutinous rice flour in a bowl. Add about 2/3 of the water and all the chilli oil. Once the water has spread, start kneading.
5. Add the remaining water little by little as required and knead until it looks like clay that doesn't stick to your bowl or hands.
6. Remove gloves and lightly dust your hands with some glutinous flour. Roll into small balls (a little smaller than a golf ball) and set on a plate. Take salmon mixture from freezer.
7. Place a ball in the palm of your hand. With your finger/thumb make an indent in the centre. Do not push all the way through. Place up to 1/2 teaspoon of salmon mixture into the hole. Close the dough around the salmon and gently roll back into a ball.
8. If required dust your hands a little to help the ball not stick to your hands. A small plate with the flour on it to place hands on the flour and shake is ideal.
9. Place mochi in batches into the boiling water. When the they float on the surface, boil them for another 2-3 minutes. Remove and place in a bowl of Ice cold water.
10. Add sesame seeds to a plate. Once all balls are cooked and cooled, remove one by one and roll to coat in sesame seeds.
11. Serve with Do Choa, your choice of dipping mayo or sauce and lime wedges.

Product used in recipe

• Lee Kum Kee - Chilli Oil Chiu Chow