Make - Ahead Fish Balls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
200g boneless monkfish, diced 200g boneless cod, diced2 tbsp low-sodium soy sauce1 tbsp water2 tbsp vital gluten powder (gluten flour)2 tsp toasted sesame seedsfresh-ground black pepper1/2 tsp ground ginger1 tsp garlic powder
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.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info 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
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