Category: Appetizers & Snacks, Seafood
Yields:
25 Servings
Difficulty: Medium
Prep Time: 1 Hr
Cook Time:
20 Mins
Total Time:
1 Hr 20 Mins
“Fish Balls” are a common appetizer in Asia, especially in China and Thailand. One of my friend, Jenny made this dish with fish and potatoes. I tried making this recipe omitting the potatoes & instead using a little cornstarch & egg as the binding agent for making the fish balls & throwing in some additional spices. I deep fried the salmon balls but you can even make these recipe by baking it in the oven. Just turn the temperature in the oven to about 375° F & bake it about 25 to 30 minutes turning around in between. Try it any which way & enjoy for your next family gathering.
Ingredients
Instructions
- Wash salmon fillet & cut them into medium pieces about 2 inches. Add salt, turmeric, chilli, coriander pd., cumin, garam masala & ginger garlic paste & mix well. Cook the fish adding only a little water (about 1/4 cup) about 15 minutes. Let it cool.
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Chop the onions, green chillies & cilantro very fine. Mash cooked salmon & add the onion mixture into this. Then add one beaten egg and about 2 tbsp. of corn starch to this.
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Add dried herb mix to the bread crumbs.
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Make lemon sized balls of the salmon mix and roll them each in the bread crumbs & set aside. Keep the prepared salmon balls in the refrigerator for at least 30 minutes. (You can even freeze them ahead. Just make sure to take it out and thaw for a few hours ahead of frying).
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Heat oil in a deep frying pan. Add a few salmon balls at a time & fry until golden brown. Serve hot with mint cilantro chutney or ketchup.
