Fujian Grilled Fish Balls

Fujian Grilled Fish Balls are a delightful high-protein dish that combines the fresh flavors of seafood with a smoky BBQ finish. These tender and juicy fish balls are perfect for a summer gathering or a cozy dinner.

Ingredients

• White fish fillet (cod or tilapia) - 200 grams
• Prawn meat (shelled) - 100 grams
• Garlic (minced) - 2 cloves
• Ginger (minced) - 1 teaspoon
• Spring onion (finely chopped) - 2 tablespoons
• Egg white - 1 large
• Cornstarch - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Bamboo skewers - 4 pieces (soaked in water)

Steps

1. Finely chop the white fish fillet and prawn meat, then place them in a mixing bowl.
2. Add minced garlic, minced ginger, chopped spring onion, egg white, cornstarch, soy sauce, sesame oil, salt, and black pepper to the bowl.
3. Mix all the ingredients thoroughly until the mixture becomes sticky and well combined.
4. Divide the mixture into equal portions and shape them into small balls (about 30 grams each).
5. Thread each fish ball onto a soaked bamboo skewer, leaving a little space between each ball.
6. Preheat the grill or BBQ to medium heat.
7. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the fish balls are cooked through and have nice grill marks.
8. Remove from the grill and serve hot with a side of dipping sauce or a fresh salad.

Nutrition

• Calories: 250
• Protein: 30 g
• Carbs: 10 g
• Fiber: 0 g
• Sugar: 1 g
• Sodium: 450 mg
• Cholesterol: 75 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in omega-3 fatty acids from fish, promoting heart health.

Tags