Gluten-free | Fat-free | Sugar-free | Low carb
Why it’s delicious
I designed this recipe thanks to our daughter's request for “soggy free fish!” She was over the texture of fish despite being a pescatarian, and had stopped eating fish all together. I recalled a Hong Kong style fish ball that I had eaten and set about creating something similar that was healthy and firm, yet soft and delicious.
Helpful hints and tips
You will need a food processor or blender to make this recipe.
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
Ground wakame It’s a great idea to buy a packet of wakame (dried seaweed) from the supermarket or Asian store and grind until it's small enough to sprinkle. I used a coffee/spice grinder to grind mine, but you can also use a food processor or you can chop furiously with a sharp knife until the seaweed is in small fine pieces.
You can add another dimension to your fish balls, by threading them to a skewer and then putting them on a hot barbecue for a couple of minutes.
Meal prep ideas
You can prepare and cook the fish balls and allow them to cool before freezing them in portions for up to 1 month.
The fish balls can also be vacuum sealed once cooked and left in the fridge for up to 2 weeks.
- 200 g (7 oz) skinless boneless fish fillets, diced
- ½ tsp Himalayan salt
- Pinch white pepper
- 1 tsp Pure as Inulin Powder
- ½ tsp ground wakame
- 1 Tbsp water
- Prepare the fish balls by placing the diced fish in the food processor and blending on low speed for a minute or two or until the fish turns into a paste. Add the salt, white pepper, inulin, ground wakame and water and blend to combine.
- Heat 500 mls (16.9 fl oz) of kombu or plain water in a medium sized pot on medium heat. While the water comes to a gentle boil, roll the fish paste into 12-16 balls. To help roll the balls, dip clean fingers into a bowl of water between each roll. This will help you to roll a smooth ball.
- When the water is boiling, carefully drop the fish balls into the pot. Allow them to cook for a minute or two. When they float on top of the surface, they are ready and can be removed with a slotted spoon and allowed to cool.
- If you used kombu water to poach the balls, don't throw the water away! It can be cooled and stored back in the fridge to be used to make soups and sauces.
- Your balls are now ready to be served in a soup, broth or sliced through a stir fry. I like to skewer mine and lightly barbecue for a couple of minutes to give them a little colour and additional flavour.