Best 4 Steamed Fishballs Recipes

LEMONY STEAMED FISH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 6 foil squares large enough for each fillet.
• Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

FISH BALLS

Steps:

• Season fish with salt and pepper. Heat olive oil in a skillet over medium heat. Cook fish in the hot skillet until almost completely cooked through, turning as needed, 7 to 10 minutes. Remove from heat.
• Transfer fish to a bowl and flake with a fork. Add mashed potatoes, green onions, egg, flour, and Creole seasoning. Mix thoroughly. Add panko, a tablespoon at a time, as needed to firm up balls. Form mixture into small balls or patties.
• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep-fry fish balls, working in batches, in the hot oil until golden brown, about 5 minutes per batch.

SPICY FRIED FISH BALLS

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.

STEAMED FISHBALLS

Steps:

• 1. Soak dried mushrooms. 2. Cut fish in strips 1-inch long. Cut ham, bamboo shoots, Chinese cabbage and soaked mushrooms in similar strips. 3. Mince ginger root then combine in a deep bowl with cornstarch, sherry, salt, pepper and egg white. Add fish strips and toss gently to coat then add ham and vegetable strips, tossing to coat. Form into walnut-size balls and place in a shallow heatproof dish. 4. Steam until done (about 7 minutes). See HOW-TO, _Steaming. 5. Heat stock in a saucepan and add remaining salt. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Pour sauce over fishballs and serve. NOTE: Unlike the minced fishballs, these, which are made with fish strips, have a ridged surface. This dish is also known as Rainbow Fish or Yangchow Fishballs. VARIATIONS: * For the Chinese cabbage, substitute fresh spinach. * In step 3, add 2 teaspoons oil to the cornstarch-sherry mixture. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.