Heart-Healthy Asian-Style Fishballs
Delight your taste buds with these Heart-Healthy Asian-Style Fishballs — a vibrant, nutrient-packed dish that’s as wholesome as it is flavorful. Made from fresh white fish fillets, this recipe combines protein-rich fish with the bold aromas of ginger, garlic, and coriander, all harmonized by low-sodium soy sauce and a hint of sesame oil. Light yet savory, these tender fishballs are simmered gently in a broth that balances rice vinegar and subtle spice from red chili flakes. Perfect for anyone seeking a heart-healthy meal, the preparation is both quick and uncomplicated, making it an excellent choice for weeknight dinners or special occasions. Serve these wholesome bites hot, garnished with fresh herbs, and enjoy an authentic Asian-inspired recipe that’s nourishing and delicious.
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Recipe Information
Ingredients
- 500 grams fresh white fish fillets (e.g., cod or haddock)
- 2 large egg whites
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 3 stalks green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons coriander leaves, chopped
- 0.5 teaspoon red chili flakes
- 1 teaspoon sesame oil
- 4 cups water
- 2 cups low-sodium chicken or vegetable broth
Instructions
Begin by rinsing the fish fillets under cold water and patting them dry with paper towels. Chop the fish into small chunks.
In a food processor, combine the chopped fish, egg whites, soy sauce, rice vinegar, green onions, ginger, garlic, cornstarch, coriander leaves, and red chili flakes. Pulse until the mixture is well combined and forms a smooth paste.
Transfer the fish paste to a bowl. Using slightly wet hands, shape the mixture into small balls, about 1 inch in diameter, and set them aside on a plate.
In a large pot, bring the water and chicken or vegetable broth to a simmer over medium heat.
Gently add the fishballs into the broth using a slotted spoon. Be careful not to overcrowd the pot; cook in batches if necessary.
Simmer the fishballs for about 10-12 minutes or until they are cooked through and opaque in appearance. They should float to the surface when done.
Once cooked, use a slotted spoon to remove the fishballs from the broth and transfer them to a serving dish.
Drizzle the sesame oil over the fishballs for extra flavor.
Serve the heart-healthy Asian-style fishballs hot, garnished with extra chopped coriander if desired.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1699 mg | 74% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.8 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 184 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1880 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
