Fried Salmon Balls with Beans and Sauce
- For the sauce
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon freshly grated ginger
- 2 tablespoons balsamic vinegar
- 125 milliliters Coconut milk (canned, unsweetened)
- 1 garlic
- For the beans
- 1 bunch scallions
- 150 grams soybean (canned)
- 150 thick green Beans (fresh or frozen, thawed)
- 2 tablespoons butter
- freshly ground peppers
For the salmon balls, chop the salmon fillets and mix with crushed garlic, ginger, sesame oil, chile powder and 1 tablespoon vinegar. Season with salt and let marinate for about 20 minutes.
For the sauce, mix the sugar with soy sauce, balsamic vinegar, ginger, crushed garlic and coconut milk. Simmer the sauce in a saucepan for about 1 minute.
Make small ping pong balls from the salmon mixture.
Mix the flour, cornstarch, egg white and egg with about 200 ml (approximately 1 cup) of cold water to form a smooth batter.
Heat vegetable oil in a saucepan or deep fryer (180 degrees) (approximately 350°F).
For the beans, rinse the scallions, trim and chop the white and greens. Heat butter in a pan and braise the scallions for about 5 minutes. Add the drained soybeans and green beans, season with salt and pepper, and let heat.
Dip the salmon balls in the batter and fry in portions in hot oil until golden brown. Drain the fried balls and keep warm.
Serve the fried salmon balls with the beans and the sauce.