Make - Ahead Fish Balls
From jo_jo_ba 15 years ago
- 10 minutes to make
- Serves 4
I love fish balls, but it's a pain for me to drive 40 minutes to my nearest Asian market for packets of them, especially when they're so expensive! While this recipe isn't totally authentic - real fish balls are hand-mashed - this works for me and is way less cleanup! Read more Yields 4 balls per serving. See less
Ingredients
- 200g boneless monkfish, diced shopping list
- 200g boneless cod, diced shopping list
- 2 tbsp low-sodium soy sauce shopping list
- 1 tbsp water shopping list
- 2 tbsp vital gluten powder (gluten flour) shopping list
- 2 tsp toasted sesame seeds shopping list
- fresh-ground black pepper shopping list
- 1/2 tsp ground ginger shopping list
- 1 tsp garlic powder shopping list
How to make it
- Combine fish, soy and water in a food processor and pulverize until almost smooth.
- Sprinkle in gluten, sesame seeds, pepper, ginger and garlic.
- Pulverize until completely smooth.
- With wet hands (or a melon baller), shape mixture into 16 small, even balls.
- Place on a wax-paper lined baking sheet and freeze (a minimum of 1 hour, or freeze completely and move to a Ziploc for later cooking).
- To cook: place uncooked, still frozen balls in a bamboo steamer lined with parchment. Steam 10-15 minutes, until cooked through. Alternately, add balls to boiling broth and cook 10 minutes, until they float.
People Who Like This Dish 4
- weeds1 Nowhere, Us
- atenas22 Carolina, PR
- littlesponger LA CRESCENTA, CA
- jo_jo_ba Oshawa, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
Thank you for sharing this recipe. I usually don't have enough time to cook from scratch during weekdays. So I make ahead foods and freeze them on weekends. hi 5 on this recipe. Thank you again.
littlesponger
in LA CRESCENTA loved it
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