Gluten-Free Fish Balls

These gluten-free fish balls are a delightful Chinese snack, combining tender fish with aromatic herbs and spices, perfect for dipping in your favorite sauce. Crispy on the outside and soft on the inside, they make for a satisfying appetizer or snack.

Ingredients

• White fish fillet (such as cod or tilapia) - 200 grams
• Rice flour - 50 grams
• Cornstarch - 25 grams
• Garlic (minced) - 1 clove
• Ginger (grated) - 1 teaspoon
• Spring onions (finely chopped) - 2 tablespoons
• Egg - 1 large
• Soy sauce (gluten-free) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Water - 100 milliliters
• Oil for frying - as needed

Steps

1. Begin by finely chopping the white fish fillet and placing it in a mixing bowl.
2. Add the rice flour, cornstarch, minced garlic, grated ginger, chopped spring onions, egg, soy sauce, sesame oil, salt, and black pepper to the fish.
3. Gradually add water to the mixture, stirring until you achieve a smooth and slightly sticky consistency.
4. With wet hands, form small balls (about 2.5 cm in diameter) from the mixture.
5. Heat oil in a frying pan over medium heat, enough to cover the bottom of the pan.
6. Fry the fish balls in batches, cooking for about 4-5 minutes on each side or until golden brown and cooked through.
7. Remove the fish balls from the pan and place them on paper towels to drain excess oil.
8. Serve hot with your choice of dipping sauce.

Nutrition

• Calories: 220
• Protein: 15 g
• Carbs: 25 g
• Fiber: 1 g
• Sugar: 0 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• High in protein, which supports muscle health.
• Contains omega-3 fatty acids from fish, beneficial for heart health.

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