Japanese Fish Meatballs

Summary Not available

  • 11 ounces Pollock
  • 3 tablespoons breadcrumbs
  • 2 teaspoons sharp Mustard
  • salt
  • peppers
  • Pickled ginger
  • 3 tablespoons Mayonnaise
  • 4 ounces Soba Noodles
  • 1 Lime
  • 1 Wasabi paste
  • 1 teaspoon sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon Sesame seeds
  • 2 vegetable oil
  1. Separate the egg (reserve yolk for another use)

  2. Rinse the fish fillet, pat dry and cut into small portions

  3. Chop finely in a food processor (or with an immersion blender)

  4. Mix fish in a bowl with 1 tablespoon breadcrumbs and the mustard, then season with salt and pepper

  5. Form fish mixture into 4 small meatballs with moistened hands, place on a baking sheet and freeze until firm, about 5 minutes

  6. Drain the pickled ginger and finely chop

  7. Stir with the mayonnaise in a bowl

  8. Cook soba noodles in a pot of boiling salted water according to package instructions

  9. Meanwhile, squeeze lime

  10. Mix 2 teaspoon lime juice with wasabi paste, sesame oil and soy sauce in a bowl, then season with salt and pepper

  11. Drain the soba noodles in a sieve and rinse briefly under cold water

  12. Toss noodles in the bowl of wasabi sauce

  13. Mix breadcrumbs with the remaining sesame seeds on a plate

  14. Roll meatballs in mixture and press to adhere

  15. Heat oil in a pan over medium heat

  16. Cook the meatballs until golden brown, 3-4 minutes on each side

  17. Serve with noodles and ginger mayonnaise

No extra notes


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