Asian Fish Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 96 μg | (160 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 1,022 mg | (26 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 162 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 24 g |
Ingredients
- For the fish balls
- 500 grams green Thai asparagus
- salt
- 30 grams ginger
- 2 Red onions
- 2 garlic cloves
- Lemongrass
- cilantro
- 200 grams trout
- 250 grams Salmon
- 1 tsp grated Lime zest
- 1 tsp powdered sugar
- 1 Tbsp Asian Fish sauce
- 1 Tbsp soy sauce
- 3 Tbsps vegetable oil (for frying)
- For the tomato salsa
- 1 onion
- 2 garlic cloves
- 1 green Pepperoncini
- 1 Tbsp vegetable oil
- 4 Tomatoes
- 1 scallion
- cilantro
- 4 Tbsps Lime juice
- 1 Tbsp Maple syrup
- 1 pinch Cumin
- salt
- freshly ground pepper
- For the pineapple and mango mojo
- 200 grams fresh Pineapple
- 1 small Mango
- 2 scallions
- cilantro
- 2 Tbsps Asian Chili sauce
- 1 Tbsp Lime juice
- 3 Tbsps Orange juice
- salt
- peppers
- 1 pinch sugar
Preparation steps
For the fish balls: Rinse the asparagus, remove woody ends and cut into pieces. Cook in salted water for about 3 minutes, pour in a colander and rinse with cold water. Drain well. Dice 50 g (approximately 2 ounces) of the asparagus stalks finely and cut the tips in 5 mm (approximately 2 inch) long spears. Peel the ginger, garlic and onions and dice finely. Trim both end of the lemongrass and peel outer layers before slicing. Chop finely. Rinse the cilantro, shake dry and chop. Rinse the fish fillets, pat dry and dice finely. Combine the 50 g (2 ounces) finely diced asparagus with fish fillet, ginger, onions, garlic, lemongrass, cilantro, lime zest, powdered sugar, fish and soy sauces and puree in an electric mixer. Season with salt and pepper and let stand for about 30 minutes. With the fish mixture, form walnut-sized balls and cook in hot oil for about 6 minutes. Add the asparagus spear at the end of cooking and toss together.
For the tomato salsa: Chop the onion and garlic finely. Rinse the peppers, remove seeds and membrane and finely chop. Heat the oil and sauté the prepared ingredients briefly.
Rinse the tomatoes and scallions and chop finely. Rinse the cilantro, shake dry and chop finely. Combine the onion mixture with tomato, scallion, cilantro, lime juice and maple syrup. Stir. Season with cumin, salt and pepper.
For the pineapple and mango mojo: peel the pineapple and mango and dice finely. Rinse the scallions and finely chop. Rinse the cilantro, shake dry and chop finely. Mix the pineapple, mango, scallions and cilantro. Mix together the chile sauce, lime juice and orange juice. Season with a little salt, pepper and sugar. Mix the sauce with the fruit and stir. Arrange the fish balls with asparagus and serve with the two sauces.
