Whole30 Asian-Style Fishballs
Elevate your clean-eating game with these flavorful Whole30 Asian-Style Fishballs, a perfect fusion of wholesome ingredients and bold, aromatic seasonings. Made with tender white fish fillets, coconut aminos, fresh ginger, garlic, and cilantro, these protein-packed bites are beautifully seasoned with almond flour, green onions, and a hint of white pepper for added depth. Lightly seared in coconut oil to golden perfection, these fishballs boast a crispy exterior and a delicate, flaky interior that’s sure to impress. Quick and easy to prepare in just 35 minutes, they’re ideal for a healthy weeknight dinner or an elegant appetizer. Serve these gluten-free, paleo-friendly delights with a squeeze of fresh lime juice for a tangy finish that completes their irresistible Asian-inspired flavor profile. Perfect for the Whole30 diet yet loved by everyone, these fishballs are both nutritious and delicious!
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Recipe Information
Ingredients
- 500 grams white fish fillets (such as cod or halibut)
- 1 large egg
- 2 tablespoons coconut aminos
- 1 tablespoon fresh ginger
- 3 stalks green onions
- 2 cloves garlic
- 0.5 cup cilantro
- 0.25 cup almond flour
- 0.5 teaspoon salt
- 0.25 teaspoon ground white pepper
- 2 tablespoons coconut oil
- 1 whole lime
Instructions
Begin by preparing the fish. Roughly chop the white fish fillets into small pieces and place them in a food processor.
Add the large egg, coconut aminos, and freshly grated ginger to the food processor.
Chop the green onions, garlic, and cilantro finely, then add these to the food processor as well.
Add the almond flour, salt, and ground white pepper to the food processor.
Pulse the mixture in the food processor until it forms a smooth and sticky paste. Be careful not to over-process.
Using slightly wet hands, scoop out the fish mixture and roll it into small balls of about 1 inch in diameter. This mixture should yield about 16 fishballs.
Heat the coconut oil in a large skillet over medium heat.
Once the oil is hot, add the fishballs to the skillet in batches, being careful not to overcrowd the pan.
Cook the fishballs for about 3-4 minutes on each side, until they are golden brown and fully cooked through.
Transfer the cooked fishballs to a plate lined with paper towels to drain any excess oil.
Serve the Whole30 Asian-style fishballs immediately, garnished with fresh lime wedges for squeezing over the top.
Nutrition Facts
Calories |
1093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 470 mg | 156% | |
| Sodium | 2143 mg | 93% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 9.4 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 256 mg | 20% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1862 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.
