Asian Fish Ball and Vegetable Skewers

0
Average: 0 (0 votes)
(0 votes)
Asian Fish Ball and Vegetable Skewers
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
For the fish balls
600 grams firm flesh fish fillets (e.g., cod, haddock, or hake)
1 egg
3 tablespoons soy sauce
10 grams fresh ginger (peeled and finely chopped)
1 teaspoon salt
2 teaspoons Sesame seeds
1 tablespoon 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 teaspoon flaxseed
2 teaspoons Sesame seeds
1 teaspoon dried Orange peel
1 teaspoon Poppy seeds
4 small, dried chile peppers
2 teaspoons 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 teaspoon Shichimi spice mix (from Asian food store)
How healthy are the main ingredients?
eggsoy saucegingersaltSesame seedssugar

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.