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!
A couple of weeks ago, I cooked too much halibut and went overboard, we ended up with a fair amount of leftovers. A few days later, memories came to my mind of my mum's traditional recipe and I decided to prepare my own version of fish balls, adding some Asian flavors like cumin seeds, sesame oil, ginger and cilantro.
- White Fish Leftovers (1 lbs)
- 1 Stem of Spring Onion
- Sea Salt
- Extra-virgin Olive Oil
- Cumin Seeds
- Cayenne Pepper (optional)
- Freshly Ground Black Pepper
- 1 Egg
- 2 Tablespoons of Whole Almond Flour
- 1 Tablespoon of Ground Flex Seeds
- Organic Sesame Oil
- Ginger (thumb-size piece)
- Freshly Chopped Cilantro
- 1 Mango
- 1 Teaspoon of Raw Coconut Sugar
- Ginger (thumb-size piece)
- Half Lime
- 1 Teaspoon of Corn Starch
- Chili Flakes (optional)
- 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.
- 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).
- Finely chop a spring onion and add it to the bowl, season with freshly ground black pepper and mix all together.
- Add 1 tablespoon of almond flour and mix all together.
- Add 1 egg and mix until you get a smooth consistency.
- Start making balls with your hands the size of walnut.
- Roll 1/3 of the fish balls into 1 tablespoon of amond flour.
- Roll 1/3 of the fish balls into 1 tablespoon of ground flex seeds.
- Leave 1/3 of the fish balls without a coating.
- Pour 4 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.
- 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.
- I recommend serving the fish balls with some freshly chopped cilantro and the mango chutney (see below).
- Peel the mango and scoop out all the pulp into a sauce pan, add half a glass of boiling water and a thumb-size of freshly grated ginger, 1 teaspoon of coconut sugar and the juice of half a lime.
- Cook at medium heat for 5-7 minutes.
- Melt a tea spoon of corn starch with a table spoon of warm water. Mix it together to remove clumps.
- Add the white corn starch liquid to the sauce pan and mix all together until the chutney becomes thicker and turn off the fire.
- Let it rest for a couple of minutes until it cools down.