Thanks! This is the dish that we used the leftovers from: In this instance the fish was salmon, but we've used mahi mahi, sea bass, etc. The base is red lentils and yellow split peas cooked in chicken and fish stock and highly spiced with fresh ginger, cumin seed and cayenne. There is also lemon juice which adds another flavor element (we also squeezed lemon juice on the fish balls just before eating). The fish gets poached in the cooked lentil mixture. To make the balls, we mixed the fish and lentils together and added gram flour, panko and an egg white.