Fried Fish Balls

Fried Fish Balls are a delightful Chinese appetizer, crispy on the outside and tender on the inside, packed with high protein goodness. Perfect for sharing, these savory bites are sure to please any crowd.

Ingredients

• White fish fillet (e.g., cod or tilapia) - 200 grams
• Egg - 1 large
• Cornstarch - 30 grams
• Rice flour - 30 grams
• Garlic, minced - 1 clove
• Ginger, minced - 1 teaspoon
• Spring onion, finely chopped - 2 tablespoons
• Salt - 1/2 teaspoon
• White pepper - 1/4 teaspoon
• Sesame oil - 1 teaspoon
• Vegetable oil (for frying) - 500 ml

Steps

1. In a food processor, combine the white fish fillet, egg, cornstarch, rice flour, minced garlic, ginger, spring onion, salt, white pepper, and sesame oil. Blend until you achieve a smooth paste.
2. Using your hands, form the mixture into small balls, about the size of a golf ball.
3. Heat the vegetable oil in a deep frying pan over medium-high heat until it reaches 180°C (350°F).
4. Carefully drop the fish balls into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes or until they turn golden brown and float to the surface.
5. Use a slotted spoon to remove the fish balls and drain them on paper towels.
6. Serve hot with a dipping sauce of your choice, such as sweet chili sauce or soy sauce.

Nutrition

• Calories: 210
• Protein: 18 g
• Carbs: 18 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 80 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Contains omega-3 fatty acids, beneficial for heart health.

Tags