Fish Balls with Mint, Parsley and Chili
by Editorial Staff
Delicious Thai style fish balls with hot pepper, herbs, mint and garlic. At first glance, it may seem that chili and mint are inappropriate here, but it is these ingredients that give a special taste and make the meatballs not just fish cakes, but something special! The amount of hot pepper can be adjusted to your liking.
Cook: 45 mins
Servings: 2
Ingredients
- Frozen hake – 1 pc. (350-400 g)
- Egg (protein) – 1 pc.
- Rice flour – 1 tbsp + for working with minced meat
- Garlic – 1 clove
- Fresh parsley – 10 g
- Fresh mint – 10 g
- Salt – 0.5 teaspoon (to taste)
- Ground black pepper – 0.25 teaspoon (to taste)
- Fresh chili pepper – 2 g (to taste)
- Vegetable oil – for frying
Directions
- Prepare the required foods.
Pre-defrost the hake carcass. Instead of hake, you can take any other fish.
Rinse and dry the mint, parsley and chili - Peel the hake carcass and cut into fillets. Cut the fish fillet into small pieces.
- Finely chop the mint, parsley and chili.
- Place fish fillets, chopped herbs and chili in a suitable bowl. Peel the garlic, chop finely and add to a bowl.
- Divide the egg into white and yolk (you don’t need it). Add egg white to minced meat. Also add salt and ground pepper.
- Add rice flour.
- Mix the minced meat thoroughly.
- Form small meatballs from the minced meat and roll in flour.
- Put the meatballs in a frying pan preheated with vegetable oil and fry over medium heat for 5-7 minutes on each side. Then cover the pan with a lid and simmer the meatballs for 5-7 minutes on low heat.
- Fish balls with mint, parsley and chili are ready. Place the meatballs on a plate and serve with any side dish such as rice.
- Serve immediately.
Good appetite!
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