Vegetarian Fish Balls Recipes
VEGETARIAN FISH BALLS
Make and share this Vegetarian Fish Balls recipe from Food.com.
Provided by Anglo Mama in Israel
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Form into balls and dip in 1 egg, beaten.
- Roll in 1 cup dry bread crumbs.
- Fry in 1/2 cup vegetable oil.
- Serve with tartar sauce.
Nutrition Facts : Calories 232, Fat 7.7, SaturatedFat 1.2, Cholesterol 53.9, Sodium 1160, Carbohydrate 36.3, Fiber 3.7, Sugar 3.1, Protein 6.4
SPICY FRIED FISH BALLS
While eating in Kuala Lumpur food stalls, Zak Pelaccio, chef of Fatty Crab and 5 Ninth restaurants in Manhattan, first tried otak-otak, an intense, spicy mackerel paste. Although in Malaysia you'd usually find otak-otak steamed, he rolls it into balls and deep-fries them as a cocktail snack for 230 Fifth, a rooftop bar where he consults on the menu.
Provided by Melissa Clark
Categories appetizer
Time 50m
Yield About 40 fish balls
Number Of Ingredients 19
Steps:
- To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to bowl.
- In food processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated. Pulse in rice flour until you can form paste into a ball.
- To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
- In a saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in a food processor or mortar and pestle. Using wet hands, roll fish paste into 2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently, until golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined plate. Serve with dipping sauce.
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