Fish Meatballs in Sweet and Sour Sauce
by Editorial Staff
For fish lovers, I will offer a chic option – fish meatballs in sweet and sour sauce. Delicate and juicy.
Cook: 1 hour
Servings: 10
Ingredients
- Fish fillet – 1 kg
- Egg – 1 pc.
- Carrots – 1 pc.
- Bulb – onions – 2 pcs.
- Roll (white) – 200 g
- Wheat flour – 1 tbsp
- Vegetable oil – 50 ml (how much will it take)
- Tomato paste – 1-3 tbsp
- Milk (or water) – 70 ml
- Semolina – 2 tbsp
- Sugar – 1 tbsp
- Salt to taste
- Spices for fish – to taste
- Bay leaf – 1 pc.
Directions
- Peel and wash the onions and carrots, cut into strips and soak the bun in milk.
- Preheat a frying pan, pour 2-3 tablespoon. tablespoons of vegetable oil. Place half of the onion. Simmer, stirring occasionally, for about 2 minutes (until the onions are transparent). Remove from heat, cool.
- Wash the fish fillet, cut into pieces. Scroll the fish, a bun and stewed onion through a meat grinder 2 times.
- Season with salt, pepper, add spices, beat in an egg, add semolina. Mix well the minced meat and leave for 20 minutes. Form meatballs with wet hands.
- Preheat a frying pan, pour in vegetable oil. Put meatballs in hot oil. Fry on medium heat for 1-2 minutes (until light golden brown. Turn the meatballs, fry on the other side for 1-2 minutes. Put the prepared meatballs in a cauldron. Fry all the meatballs.)
- Boil the kettle. Put the onion in a frying pan, simmer over medium heat for 2-3 minutes, stirring occasionally. Add the tomato, stir. Add flour, stir. Pour boiling water over. Salt and pepper the sauce, add your favorite spices, sugar and bay leaf. Pour the sauce into the meatballs. Put the cauldron with meatballs on the fire. Boil. Simmer on the smallest heat, covered, for 15-20 minutes.
- Fish meatballs in sweet and sour sauce are ready. Serve with your favorite side dish.
Enjoy your meal!
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