Paleo Fishball Noodles
Dive into a bowl of comforting and nutritious Paleo Fishball Noodles, a guilt-free twist on a classic favorite! This wholesome recipe features tender, golden-brown fishballs crafted from white fish fillets, coconut flour, and aromatic herbs like ginger and garlic. Simmered in a fragrant broth infused with chicken stock, fish sauce, and lime juice, these fishballs pack a punch of flavor. Paired with spiralized zucchini noodles as a grain-free alternative to traditional pasta, this dish is both light and satisfying. Ready in under an hour, it’s perfect for paleo enthusiasts and anyone seeking a low-carb, gluten-free meal that doesn’t skimp on taste. Don’t forget the fresh cilantro garnish for a refreshing finishing touch!
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod or haddock)
- 1 large egg
- 2 tablespoons coconut flour
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 2 stalks green onions, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 3 medium zucchinis, spiralized
- 4 cups chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons coconut oil
Instructions
Begin by preparing the fishballs. In a food processor, combine the fish fillets, egg, coconut flour, grated ginger, minced garlic, green onions, sea salt, and black pepper. Blend until you achieve a smooth and uniform mixture.
With wet hands, form small balls (approximately 1 inch in diameter) from the fish mixture. Place the formed fishballs on a plate.
In a large skillet, heat the coconut oil over medium heat. Add the fishballs and cook them for 6-8 minutes, turning occasionally, until they are golden brown and cooked through. Remove them from the skillet and set aside.
In the same skillet, pour in the chicken broth and bring it to a gentle simmer.
Add the fish sauce and lime juice to the broth, stirring to combine.
Carefully add the fishballs back into the skillet with the broth, letting them simmer gently for 5-7 minutes to absorb the flavors.
Meanwhile, divide the spiralized zucchini noodles among four bowls.
Ladle the broth and fishballs over the zucchini noodles.
Garnish each serving with fresh chopped cilantro.
Serve immediately and enjoy your delicious Paleo Fishball Noodles!
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1778 mg | 77% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.3 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1188 mg | 25% | |
*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.
