"When I was a kid my mum used to prepare fish meatballs for me, sometimes using fish leftovers. This was one of my favorite meals back in the days and quite a simple recipe. Who doesn't like an easy-to-make meatball dish!"
Fish-Meat Balls
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Prep time 15mins
Cook time 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 pound cooked Halibut/White Fish
- 1 stems fresh Spring Onion
- To Taste Sea Salt
- 2 tablespoons Extra-virgin Olive Oil
- To Taste Cumin Seeds
- To Taste Cayenne Pepper
- To Taste freshly ground Black Pepper
- 1 Egg
- 2 tablespoons Whole Almond Flour
- 1 tablespoon ground Flex Seeds
- 5 tablepoons Organic Sesame Oil
- To Taste freshly chopped Cilantro
- 1 thumb Ginger
Method
Step 1
Use some white fish leftovers. I personally used a fillet of halibut previously slowed cooked in a pan with sea salt, extra-virgin olive oil, some cayenne pepper and cumin seeds. If your fish is plain, I would recommend adding cumin seeds, sea salt and half a tablespoon of extra-virgin olive oil.
Step 2
Mash the fish with a fork in a large bowl until you get to a rough and chunky texture (but don't blend it too much that it becomes too liquid).
Step 3
Finely chop a spring onion and add it to the bowl, season with freshly grounded black pepper and mix all together.
Step 4
Add 1 tablespoon of almond flour and mix all together.
Step 5
Add 1 egg and mix until you get a smooth consistency.
Step 6
Start making balls with your hands the size of walnut.
Step 7
Roll 1/3 of the fish balls into 1 tablespoon of amond flour. Roll 1/3 of the fish balls into 1 tablespoon of grounded flex seeds. Leave 1/3 of the fish balls without a coating.
Step 8
Pour 5 tablespoons of sesame oil in a saute pan (the quantity depends on the diameter of your pan, but make sure the fish balls are at least half covered with oil). Chop the ginger and add it to the pan. Heat the sesame oil and fry the fish balls. Turn them over until they become roasted and crunchy outside.
Step 9
Once cooked, let them rest for a couple of minutes on a plate covered with some paper towels. Sprinkle some sea salt on top and serve while still hot.