Brazilian Fish Balls

700 g potatoes, peeled & cut in chunks
900 ml fish stock
1 onion, quartered
1 bay leaf
450 g gurnard or monkfish
SIDS SALT & PEPPER to taste
1 large egg, lightly beaten
3 tbsp fine chopped parsley, plus more for garnish
1½ tsp Kaitaia Fire
75 g seasoned breadcrumbs
Rice bran oil spray

Put the potatoes in a pan and cover with the fish stock. Bring to a boil and cook until the potatoes are tender. Drain the potatoes and place in a bowl then mash and set aside.
To the cooking liquid, add onion and bay leaf then simmer for 3 minutes. Add the fish and cook until it is opaque, about 3 minutes. Remove the fish with a slotted spoon and add to the potatoes. Discard the onion and bay leaf.
Add the egg, parsley, Kaitaia Fire and SIDS SALT & PEPPER to taste then mix well. Turn onto a plate, cover and chill until completely cold and firm, at least 3 hours or preferably overnight.
Preheat the oven to 200°C and coat a baking tray with baking paper or rice bran oil spray.
Spread the breadcrumbs thickly on a plate. Using your hands, roll the chilled mixture into 4 cm balls then roll each ball in breadcrumbs to coat completely.
Put the fish balls on the baking tray and spray the tops lightly with rice bran oil spray, to make them crispy.
Bake top of the oven until the fish balls are nicely browned, about 20-25 minutes.
Garnish with parsley and serve with salsa and chilli sauce.