Low Sodium Asian-Style Fishballs
Savor the delicate flavors of these Low Sodium Asian-Style Fishballs, a healthy twist on a classic comfort food! These tender, protein-packed bites combine white fish fillet and prawns into a perfectly smooth mixture, infused with aromatic ingredients like garlic, ginger, and coriander for an irresistible flavor profile. Enhanced with a splash of low-sodium soy sauce and sesame oil, this recipe balances traditional Asian-inspired seasonings while catering to those mindful of their sodium intake. The fishballs are gently simmered to achieve a soft, melt-in-your-mouth texture, making them ideal as a light appetizer or served with your favorite dipping sauce for a wholesome snack. Ready in under an hour, this dish is perfect for clean eating that doesn't skimp on taste or nutrition.
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Recipe Information
Ingredients
- 500 grams white fish fillet (tilapia, cod, or similar)
- 150 grams prawns, peeled and deveined
- 1 large egg white
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons green onion, chopped
- 1 tablespoon coriander (cilantro) leaves, chopped
- 1 tablespoon low sodium soy sauce
- 1 teaspoon rice vinegar
- 0.25 teaspoon white pepper
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Start by cutting the white fish fillet into small pieces and place them in a food processor.
Add the prawns to the processor along with the egg white, and pulse until you have a smooth paste.
Transfer the fish-prawn mixture to a large mixing bowl.
Add the minced garlic, grated ginger, chopped green onion, chopped coriander, low sodium soy sauce, rice vinegar, white pepper, sesame oil, and cornstarch to the bowl.
Mix all the ingredients together until well combined and form into a uniform paste. You can use your hands or a spatula for better mixing.
Cover the mixture and let it chill in the refrigerator for 15 minutes. This will make the mixture easier to handle while shaping the fishballs.
Bring a pot of water to a gentle simmer on the stove.
While the water is heating, wet your hands with water to prevent sticking, then gently shape small portions of the fish mixture into balls, about the size of a golf ball.
Gently drop the fishballs into the simmering water. Avoid overcrowding the pot; you may need to cook them in batches.
Allow the fishballs to cook for about 4-5 minutes, or until they float to the surface and are fully cooked through.
Use a slotted spoon to remove the cooked fishballs and place them on a paper towel to drain excess water.
Serve the fishballs warm. They can be enjoyed on their own or with a dipping sauce of your choice.
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.7 g | ||
| Protein | 145.5 g | 291% | |
| Vitamin D | 14.5 mcg | 72% | |
| Calcium | 130 mg | 10% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2485 mg | 53% | |
*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.
