Steamed Thai Fish Balls
Chile, herbs, and Asian spices give these fish balls lots of flavor and power for the metabolism. In addition, there are considerable amounts of iodine - one portion contains the daily requirement of this trace element, which is so important for the thyroid gland.
To make the balls nice and juicy, the fish fillet and egg should be well chilled. Otherwise the egg white will flocculate when the mixture is pureed and the resulting dough will be tough.
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 754 mg | (19 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 238 μg | (119 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 187 mg |
Ingredients
- Ingredients
- 4 sprigs cilantro
- 4 sprigs mint
- 2 sprigs Thai basil
- 2 Lime leaves
- 2 Limes
- 1 ½ lbs Pollock (no skin and well chilled)
- 1 Tbsp red Curry paste
- 6 Tbsps Thai fish sauce
- 1 egg
- salt
- peppers
- 4 ozs Chinese long bean style Green beans
- 1 Tbsp Canola oil
- 1 garlic clove
- 1 red onion
- ½ Cucumber
- 1 red chili pepper
- 1 Tbsp Rice vinegar
- 1 tsp Raw cane sugar
Preparation steps
Rinse cilantro, mint and basil, shake dry, pluck leaves and chop coarsely.
Rinse lime leaves, pat dry and cut into fine strips.
Squeeze out the lime juice.
Rinse fish fillets, pat dry and cut into cubes. Combine the chopped herbs, lime leaves, 3 tablespoons lime juice, 3 tablespoons curry paste and the fish sauce in a blender and puree until smooth.
Add the egg, season with salt and pepper and blend again briefly. Place in a bowl.
Rinse the beans, drain and cut into slices approximately 1/4 inch. Stir into the herb puree. With moistened hands, form the mixture into 20 small balls.
Brush a steamer basket with the oil. Cook the fish balls in batches over a pot of boiling water until cooked through, 12-15 minutes. Transfer steamed balls to a baking sheet and keep warm in a preheated oven at 200°F/convection 140°F while cooking the remaining fish balls.
Meanwhile, peel garlic, onion and cucumber and finely chop. Rinse the chile pepper, wipe dry, halve lengthwise, remove seeds and finely chop.
In a small bowl, stir together 3 tablespoons lime juice and remaining fish sauce with the rice vinegar and sugar. Mix in chopped chile pepper, onion and cucumber.
Serve fish balls warm with the dipping sauce.