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Video: Fish Balls - Our Favorite Recipes
2024 Author: Lynn Laird | [email protected]. Last modified: 2023-12-17 06:31
Very common in Asian, Arab and Scandinavian countries, fish balls are made from white fish, flour, salt and sugar. Loved by young and old, they are easy to make and can be served as a light starter or main course. So if you want to put fish on the menu, you will find our selection of international recipes particularly useful. Pannées, in the oven, in a tagine or in a soup, our meatballs can be cooked in several ways and are guaranteed to be unanimous on the table!
Easy and quick fish balls - starter and main course recipes
Rich in vitamin D, minerals and omega-3, fish is also very low in calories. A healthy food that's good for the waistline, it's hard not to appreciate it. And to change from the traditional fatty fish, such as salmon, we focus on white fish meat. Lightweight and tastier, it will appeal even to people who are not too into seafood dishes. You don't want to spend hours in front of the oven and hotplates? In addition to being healthy, our white fish balls rhyme with speed and are therefore perfect for an express and easy dinner. But just before discovering them, a little recap of the different types of fish balls.
The fish ball from every angle
Fish balls are very popular in Thai cuisine. In Chinese restaurants, they are served as a creamy noodle soup. They can also be cooked with Thai curry. In Thailand, the most used fish for their preparation is pla krai.
As for the “fiskbullar” in Sweden and the “fiskeboller” in Norway, they are generally bought canned. In Sweden, they are served with rice or mash, peas and dill, caviar or shellfish sauce. Norwegians serve their meatballs with potatoes and béchamel sauce.
Lemon fish meatballs - the easy recipe
Ingredients:
- 900 gr of white fish fillets (hake or hake)
- 2 onions
- 5 cloves of garlic
- 1 stalk of celery
- 1 bunch of parsley
- 3-4 slices of stale bread
- 3 eggs
- 200 ml olive oil
- 2 tbsp. tablespoon flour
- 2 lemons
- spices
- coarse salt
- salt and pepper
Preparation:
Start by soaking the slices of bread in water. Then peel the onions and place them in a colander. Salt them with coarse salt and leave to drain. Peel and chop the garlic cloves, then cut the celery finely and chop the parsley. Clean the fish and chop it into pieces. Put these in a large bowl and add the wrung out bread, then the garlic, celery, parsley and onions.
Season with salt and pepper and add the eggs. Knead by hand and try to make balls the size of a large walnut. Flour them and cook them in a preheated sauté pan. Watch the cooking! Your meatballs should finally be golden brown. Serve with rice and lemon slices. You can also accompany them with a tomato sauce.
Fish balls in tomato sauce
Very popular in the south, fish meatballs are an integral part of the cuisine of several African countries. Here, we show you the Moroccan version, served in tomato sauce and very easy to concoct.
Ingredients:
- 900 gr of Nile perch
- 1 grated onion
- 2 slices of bread
- 1 bunch of chopped parsley
- 1 C. turmeric
- 2 eggs
- salt and pepper
For the sauce:
- 6 small tomatoes
- 1 C. teaspoon of turmeric
- 1 C. powdered sweet pepper
- 1/2 tsp. 1 teaspoon hot pepper powder
- 6 garlic cloves, chopped
- 1 bunch of chopped cilantro
- salt and pepper
- 100 ml of oil
- 2 red or green peppers
Preparation:
In a pot or saucepan, put the diced tomatoes, chopped garlic, coriander, spices, and brown everything for a few minutes or until the liquid is absorbed. Add the oil and sauté for 10-15 min. Then pour 1 glass of water and lower the heat, adding the peppers.
Meanwhile, cook the fish for 15 minutes, adding a few bay leaves. Once prepared, drain it and put it in a bowl. Add the chopped onion, cilantro, wrung out bread, spices and eggs and mix everything well. Shape the meatballs and put them in the sauce. Cook over low heat for 20 minutes or until the sauce becomes quite thick. Serve your meatballs garnished with a few green olives.
“Thiou” or Senegalese fishball stew
Ingredients:
- 900 kg of captain's fillet
- 2 eggs
- 250 g white bread
- 1 fresh onion
- 3 cloves of garlic
- 1 small green pepper
- 1 bunch of parsley
- 5 c. tablespoon flour
- 200 ml of oil
- salt and pepper
For the sauce:
- 2 fresh onions
- 3 tomatoes
- 1 green pepper
- 1 green chili
- 250 ml of water
- salt
Preparation:
First, wring out the fish fillets to get rid of the water. Roughly chop them and mix them with the sandwich bread (previously soaked in water and wrung out), onions, garlic, chilli pepper and the bunch of parsley. Add the eggs and knead by hand. Season! Let stand for half an hour, kneading from time to time. Then shape your meatballs, sprinkle them with flour and cook them in the pan.
In a separate pan, brown the onions. Add the tomatoes, pepper, pepper, bay leaf, a little salt and water. Cook for 5 minutes over medium heat. Add the meatballs and continue cooking for another 15 minutes. Serve your dish sprinkled with parsley and accompanied by rice or whole roasted pepper. Enjoy your meal !
Soup with fish balls - the Chinese recipe
Ingredients:
- 30 g chives
- 20 g of ginger
- 15 ml of rice wine
- salt and white pepper
- 2 g of chicken broth
- 15 g chopped chives
- 10 g chopped cilantro
- 600 ml of water
- 5 g of ginger
Preparation:
Clean the fish by removing the flesh from the fish bones. Chop the flesh and put the bones in a saucepan filled with water. Add the chives and ginger. Cook for 30 minutes over low heat. Then put the chopped flesh in a bowl and add the chopped chives, chopped ginger, and a little salt. Mix and put half the chicken stock and the yellow wine. Pepper! Without stopping stirring, pour in water and mix until you obtain a puree.
In 30 minutes, add white pepper, salt, 1 g of chicken stock, yellow wine and stir. Remove the bones and remove from the heat. Let the soup cool. Form your meatballs using the resulting mash and cook them over medium heat until boiling. In a bowl, pour the meatballs and soup. Sprinkle with cilantro and serve! You can add noodles to it.
Tagine of fish balls with mustard sauce - the quick recipe
Ingredients:
- fish balls
- 3 shallots
- 250 ml of fresh cream
- mustard
Preparation:
After having formed your meatballs, place them in your tajine dish, previously oiled. Cut the shallots and prepare the sauce by mixing the crème fraîche and mustard. Add the sauce and the cut shallot to the tagine dish and bake for 20 to 180 °.
Thai fish balls
Ingredients:
- 250 g hake
- 40 g bread
- 3 tbsp. tablespoon coconut milk
- 1 C. grated coconut
- 1 clove of garlic
- 1 egg
- 1 C. cilantro
- salt and pepper
Preparation:
Preheat your oven to 180 °. Then mix the bread and the milk. Add the peeled and degermed garlic clove, the fish cut into cubes and the egg. Season. Mix everything well and add the grated coconut and cilantro. Mix again and season. Shape your meatballs and bake them for 20 minutes. Enjoy immediately!
Scandinavian meatballs with potatoes and béchamel sauce
Finally, although Christmas is in 7 months, it is impossible to miss these Scandinavian dumplings. Covered with béchamel sauce and garnished with potatoes, they are unanimous on the festive table. However, you can prepare them whenever you want. Here are the ingredients and the preparation steps to follow.
Ingredients for the meatballs:
For the meatballs:
- 400 g of raw squid
- 250g shelled raw shrimp
- 1 piece of ginger
- 1 bunch of coriander
- 1 egg
- 125 g stale bread
- 1 C. Chinese five-spice
- 5 c. cornstarch
For the bechamel sauce:
- 40 g of starch (or rice flour)
- 40g butter
- ½ l of milk
- pepper
- aromatic herbs
Preparation:
Start by mixing the stale bread crumbs with the spices. Pour the preparation into a baking dish and set aside. Then place the squid and shrimp in the bowl of your food processor, add the ginger, the coriander stems (without the leaves), the egg and the cornstarch. Add salt and pepper. Mix everything well until a homogeneous paste is obtained and put in the fridge.
Meanwhile, prepare the béchamel sauce. In a small saucepan, melt the butter. Then add the starch, milk, a little salt and pepper. If necessary, add milk. Take the dough out of the fridge and start forming your meatballs. Roll them in the breadcrumbs and brown them in a pan for 5 minutes over medium heat. Finally, all you have to do is coat the cooked meatballs with bechamel sauce and serve them with potatoes or rice.
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