Asian Fish Ball and Vegetable Skewers

Average: 0 (0 votes)
(0 votes)
Asian Fish Ball and Vegetable Skewers
share Share
bookmark_border Copy URL
Health Score:
79 / 100
1 hr

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie394 cal.(19 %)
Protein38 g(39 %)
Fat12 g(10 %)
Carbohydrates21 g(14 %)
Sugar added9 g(36 %)
Roughage6.5 g(22 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.8 μg(4 %)
Vitamin E4 mg(33 %)
Vitamin K34.4 μg(57 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.9 mg(82 %)
Niacin13.8 mg(115 %)
Vitamin B₆0.8 mg(57 %)
Folate114 μg(38 %)
Pantothenic acid1.3 mg(22 %)
Biotin16 μg(36 %)
Vitamin B₁₂4.2 μg(140 %)
Vitamin C72 mg(76 %)
Potassium1,212 mg(30 %)
Calcium165 mg(17 %)
Magnesium138 mg(46 %)
Iron4.1 mg(27 %)
Iodine117 μg(59 %)
Zinc2 mg(25 %)
Saturated fatty acids2.3 g
Uric acid91 mg
Cholesterol144 mg
Complete sugar17 g


For the fish balls
600 grams firm flesh fish fillets (e.g., cod, haddock, or hake)
1 egg
3 Tbsps soy sauce
10 grams fresh ginger (peeled and finely chopped)
1 tsp salt
2 tsps Sesame seeds
1 Tbsp sugar
For the vegetables
180 grams Red Bell pepper
50 grams Snow peas
80 grams Celery
80 grams carrots
60 grams shiitake mushrooms
60 grams onions
For shichimi spice mix
1 tsp flaxseed
2 tsps Sesame seeds
1 tsp dried Orange peel
1 tsp Poppy seeds
4 small, dried chili peppers
2 tsps Nori seaweed (dried seaweed sheets, from Asian food store)
Szechuan pepper (Japanese pepper, from Asian food store)
For the yakitori sauce
100 milliliters soy sauce
200 milliliters Mirin (Sweet rice wine, from Asian food store)
100 milliliters Sake (from Asian food store)
15 grams sugar
1 tsp Shichimi spice mix (from Asian food store)
How healthy are the main ingredients?
soy sauceCelerycarrotshiitake mushroomonionSnow pea

Preparation steps


Rinse the vegetables. Cut the bell peppers in half. Remove and discard stem, seeds, and white inner skin and slice. Trim the ends off the snow peas and cut diagonally into pieces. Cut the celery into 3-cm- (approximately 1.5-inch-) long pieces. Peel the carrots and cut diagonally into slices. Remove the stems from the mushrooms. Peel the onion and cut into eighths. Reserve the vegetable cutoffs for the marinade. Wash the fillets under cold running water, pat dry, cut into cubes, and place in a bowl. Mix egg, soy sauce, ginger, salt, sesame, and sugar with the vegetable cutoffs. Marinate the fish fillets in the mixture 5–10 minutes in the refrigerator.


Process all the shichimi ingredients together in a small food processor or spice grinder to make the spice mix. Bring all ingredients for the yakitori sauce to the boil, simmer for 10 minutes over a low heat, and allow to cool.


Remove the marinated fish from the refrigerator and mince it with the marinade in a food processor. Form 24 small, heavy (about 30 grams; approximately 1 ounce) balls from the mixture.


Spear the vegetable pieces, mushrooms, and meatballs in any order onto wooden skewers. Place skewers on a preheated grill and cook, turning frequently, until they are halfway done. Remove from grill and brush with the yakitori sauce. Return to grill and repeat. Make sure that the sauce does not burn (or it will taste bitter). Serve with rice.