Low Sodium Cuttlefish Balls
Delight in the fresh, ocean-inspired flavors of these *Low Sodium Cuttlefish Balls*, a healthy, homemade twist on a classic seafood delicacy. Made with tender, freshly processed cuttlefish and seasoned with aromatic hints of garlic powder, grated ginger, and white pepper, this recipe packs a flavorful punch while keeping sodium levels in check. Finely chopped green onions, grated carrot, and cilantro add bursts of color and texture, making these bite-sized delights as visually appealing as they are satisfying to eat. Gently simmered instead of deep-fried, they’re a light yet protein-rich choice perfect for soups, noodle dishes, or as a standalone appetizer. Crafted in under 30 minutes, these cuttlefish balls are the ultimate guilt-free, seafood treat for health-conscious food lovers.
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Recipe Information
Ingredients
- 500 grams Fresh cuttlefish (cleaned and diced)
- 1 large Egg white
- 2 tablespoons Cornstarch
- 0.5 teaspoon White pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Ginger (grated)
- 2 tablespoons Green onion (finely chopped)
- 2 tablespoons Carrot (finely grated)
- 2 tablespoons Cilantro (chopped)
Instructions
Start by thoroughly cleaning the cuttlefish. Remove any skin and ensure it is free of any inner organs. Pat the cuttlefish dry with paper towels to remove excess moisture.
In a food processor, add the diced cuttlefish and blend until a smooth paste forms.
Transfer the cuttlefish paste to a large mixing bowl. Add the egg white, cornstarch, white pepper, garlic powder, and grated ginger. Mix well to combine all the ingredients evenly.
Fold in the chopped green onion, grated carrot, and chopped cilantro into the cuttlefish mixture. Mix gently until all ingredients are well incorporated.
With damp hands, take about a tablespoon of the mixture and form it into a ball. Repeat with the remaining mixture. This should yield approximately 20 cuttlefish balls.
Bring a pot of water to a gentle simmer over medium heat. Ensure the water is not boiling to avoid breaking the cuttlefish balls.
Gently drop the cuttlefish balls into the simmering water. Cook for about 3-4 minutes or until the balls float to the surface and are opaque in color.
Once cooked, use a slotted spoon to remove the cuttlefish balls from the water. Transfer them to a serving dish.
Serve the cuttlefish balls warm, either on their own, with a low-sodium dipping sauce, or added to a soup or noodle dish.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 1855 mg | 81% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 23.0 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 3014 mg | 64% | |
*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.
