Recipe: Perfect Spaghetti with fishball in tomato & oyster sauce - quick preparation

Spaghetti with fishball in tomato & oyster sauce - quick preparation. Spaghetti with fishball in tomato & oyster sauce - quick preparation. Tomato sauce: I chose to make the sauce from fresh tomatoes instead of canned ones. Add olive oil to the pan, add chopped tomatoes, cover with lid until it is boiled, use a spoon to crush the tomatoes and add some salt/sugar as wished.

This easy fish meatball recipe is perfect for Lent as an appetizer or main dish with white rice or pasta. Meatballs are a great way to get kids to eat meat or fish. Lower the heat when it starts to boil and add the. You can have Spaghetti with fishball in tomato & oyster sauce - quick preparation using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Spaghetti with fishball in tomato & oyster sauce - quick preparation

1. Prepare 2 of serves of spaghetti.
2. It's 1/2 tablespoon of pepper.
3. It's 1/2 tablespoon of salt.
4. Prepare 1 of chili.
5. It's 6-8 of basil leaves.
6. You need 3 of fresh tomatoes.
7. You need 1 of fresh capsicum (I chose red).
8. It's 2 tablespoons of oyster sauce.
9. You need 1/2 of fresh onion or as preferred.
10. You need of Fishballs as wished.
11. Prepare of Olive oil to add.

A spicy tomato sauce injects bright flavor into these fish balls, a North African Jewish delicacy. Spoon the fish balls and sauce on top and serve garnished with a little more shredded basil and some finely grated parmesan cheese. Cook the spaghetti following pack instructions. Meanwhile, tip the cherry tomatoes into the pan you fried the balls in and add the garlic.

Spaghetti with fishball in tomato & oyster sauce - quick preparation instructions

1. Preparation of ingredients: all ingredients (tomatoes, capsicum, onion, fishballs, chilies, basil) chopped into square/long pieces, especially the fishballs to be finely chopped for its to be easily mixed and covered with the sauce later. Put all ingredients separately. (Photo is my homegrown basil ready to be picked today).
2. Boil spaghetti: what I usually do is adding spaghetti when water js boiled. Add some salt, olive oil and set about 9-10 mins. Pour out the spaghetti and let dry (no rinse).
3. Tomato sauce: I chose to make the sauce from fresh tomatoes instead of canned ones. Add olive oil to the pan, add chopped tomatoes, cover with lid until it is boiled, use a spoon to crush the tomatoes and add some salt/sugar as wished. Put aside..
4. In a new pan, add olive oil to heat up, then add fishballs, capsicum and onions. Add oysters sauce, chili and peppers. Then add tomato sauce and gently stir until the fishballs are covered with the sauce. Put aside.
5. Take spaghetti into a bowl, add the above sauce and fishballs on top, add chopped basil. Mixed it up and the meal is ready..

Bring to a simmer, then season. When the spaghetti has been cooking for a few minutes, spoon a ladleful of pasta water into the cherry tomatoes to make a sauce. Tusukin ang fishballs and dip them in this sweet, spicy fishball sauce! 😀 You can use this for fried kikiam, chicken balls and squid balls. The fun part is you can double dip all you want! Go ahead! 😉 Let us know if you've tried making this fishball sauce at home and how it went.