Asian Fish Balls

with tomato salsa and pineapple-mango mojo
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Asian Fish Balls
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Health Score:
80 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
305
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie305 cal.(15 %)
Protein19 g(19 %)
Fat13 g(11 %)
Carbohydrates25 g(17 %)
Sugar added3 g(12 %)
Roughage5.1 g(17 %)
Vitamin A0.4 mg(50 %)
Vitamin D7.6 μg(38 %)
Vitamin E9.1 mg(76 %)
Vitamin K96 μg(160 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin10.6 mg(88 %)
Vitamin B₆0.6 mg(43 %)
Folate184 μg(61 %)
Pantothenic acid1.6 mg(27 %)
Biotin9 μg(20 %)
Vitamin B₁₂3.3 μg(110 %)
Vitamin C87 mg(92 %)
Potassium1,022 mg(26 %)
Calcium92 mg(9 %)
Magnesium74 mg(25 %)
Iron2.3 mg(15 %)
Iodine13 μg(7 %)
Zinc1.2 mg(15 %)
Saturated fatty acids2.2 g
Uric acid162 mg
Cholesterol43 mg
Complete sugar24 g

Ingredients

for
6
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
How healthy are the main ingredients?
SalmontroutgingerOrange juicesoy sauceMaple syrup

Preparation steps

1.

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. 

2.

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.

3.

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.

4.

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.