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Japanese Fish Meatballs
Summary Not available
Person: 2
Calories: 770kcal
Materials
- 320 g Pollock
- 3 tbsp breadcrumbs
- 2 teaspoons sharp Mustard
- 1 tsp salt
- 1 tsp pepper
- 2 inch Pickled ginger
- 3 tbsp Mayonnaise
- 120 g Soba Noodles
- 1 tbsp Lime
- 1 tbsp Wasabi paste
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon Sesame seeds
- 2 tbsp oil
Instructions
- Separate the egg (reserve yolk for another use)
- Rinse the fish fillet, pat dry and cut into small portions
- Chop finely in a food processor (or with an immersion blender)
- Mix fish in a bowl with 1 tablespoon breadcrumbs and the mustard, then season with salt and pepper
- Form fish mixture into 4 small meatballs with moistened hands, place on a baking sheet and freeze until firm, about 5 minutes
- Drain the pickled ginger and finely chop
- Stir with the mayonnaise in a bowl
- Cook soba noodles in a pot of boiling salted water according to package instructions
- Meanwhile, squeeze lime
- Mix 2 teaspoon lime juice with wasabi paste, sesame oil and soy sauce in a bowl, then season with salt and pepper
- Drain the soba noodles in a sieve and rinse briefly under cold water
- Toss noodles in the bowl of wasabi sauce
- Mix breadcrumbs with the remaining sesame seeds on a plate
- Roll meatballs in mixture and press to adhere
- Heat oil in a pan over medium heat
- Cook the meatballs until golden brown, 3-4 minutes on each side
- Serve with noodles and ginger mayonnaise
Notes
No extra notes
Nutrition
Calories: 770kcal | Carbohydrates: 60g | Protein: 44g | Fat: 41g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 2371mg | Potassium: 874mg | Fiber: 2g | Sugar: 2g | Vitamin A: 664IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 4mg