Entree: Mauritius – Southern Culinary Region – Boulettes (Small steamed or simmered dumplings made from minced meat or fish, served in a clear fragrant broth with herbs)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 6 min

Additional 10 min

Total 40 min

Ingredients

- 1 lb (454 g) firm white fish fillets (cod, pollock, or local fish), skinned and finely minced or pulsed to a paste
- 1 large egg white (about 30 g) for binding
- 2 tbsp (16 g) cornstarch
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) white pepper or black pepper
- 1 tbsp (6 g) fresh ginger, finely grated
- 2 green onions (scallions), finely chopped (include white and green parts)
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 4 cups (960 ml) chicken stock or light fish stock
- 2 cloves garlic, lightly crushed
- 1 small carrot, julienned (optional)
- 4 oz (115 g) rice vermicelli, soaked and drained (optional, for serving)
- 1 handful fresh cilantro leaves
- 1 handful fresh chives or green onion tops, thinly sliced
- Lime wedges, soy sauce, and chili sauce for serving

Instructions

1. Place the minced fish in a bowl. Add egg white, cornstarch, grated ginger, chopped green onions, soy sauce, sesame oil, salt and pepper. Mix vigorously by hand or pulse briefly in a food processor until mixture becomes pasty and cohesive.
2. With wet hands or two spoons, shape the mixture into small round boulettes about 1 to 1 1/4 inches (2.5–3 cm) wide. You should get about 18–24 dumplings depending on size.
3. Bring the chicken or fish stock to a gentle simmer in a wide pot. Add crushed garlic and carrot julienne if using. Reduce heat to low–medium so the liquid is barely simmering.
4. Gently drop the boulettes into the simmering broth in batches, avoiding overcrowding. Poach for 4–6 minutes until they float and are firm to the touch and cooked through.
5. Meanwhile, prepare rice vermicelli according to package directions if serving with noodles. Divide noodles among bowls if using.
6. Ladle hot broth and boulettes over noodles or rice. Garnish with cilantro, sliced chives/green onions, and a squeeze of lime. Serve with soy sauce and chili sauce on the side for dipping.