450 g (14 1/2 oz) skinless white fish fillets, boned and finely flaked
1 onion, very finely chopped
1 red chilli, deseeded and very finely chopped
finely chopped rind of 1 preserved lemon (see page 68)
bunch of coriander, chopped
1 egg, beaten
sunflower oil, for frying
2 tablespoons dukkah spice mix (for homemade, see page 118)
salt and pepper
lime wedges, to serve
Using a pestle and mortar, grind the saffron to a powder and add a teaspoon of water. Place the fish in a bowl, add the saffron water and rub in well. Add the onion, chilli, preserved lemon rind and coriander and season. Mix well with a fork and stir in the egg. Knead the mixture until quite sticky, then roll into small balls.
Heat enough oil in a large, heavy-based frying pan for shallow-frying, add the fish balls and cook, in batches, over a medium heat for 4–5 minutes until golden brown and cooked through. Drain on kitchen paper, then toss with the dukkah in a bowl. Serve with lime wedges to squeeze over.