Recipe

Make - Ahead Fish Balls Recipe

	Jo_jo_ba / All my dishes 1 year, 4 months ago 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... More Prep:20m Cook:10m Servings:4	Jo_jo_ba
	fishy garlicky gingery peppery soy salty earthy meaty rich balls meat fish soup pasta steam boil processor paste

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Fans

littlespon

Ingredients

200g boneless monkfish, diced

200g boneless cod, diced

2 tbsp low-sodium soy sauce

1 tbsp water

2 tbsp vital gluten powder (gluten flour)

2 tsp toasted sesame seeds

fresh-ground black pepper

1/2 tsp ground ginger

1 tsp garlic powder

Directions

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.

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Comments

jo_jo_ba 1 year, 4 months ago said:
Amount Per Serving
Calories: 141.7
Total Fat: 2.3 g
Cholesterol: 43.5 mg
Sodium: 504.3 mg
Total Carbs: 2.0 g
Dietary Fiber: 0.3 g
Protein: 27.1 g
WW Points: 3

zena824 1 year, 4 months ago said:
Sounds good..

littlesponger 1 year, 4 months ago said:
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.

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