Fish Balls in Coconut Broth
recipe

Delicious fish balls cooked in a flavorful coconut broth. You can use perch or pike for this recipe.
Preparation Time: 45 minutes
Serving Size: 4
Ingredients:
- 500 g fish fillets (e.g., perch or pike)
- 1 dl breadcrumbs
- 1 dl cream
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp lemon juice
- 1 tbsp fresh parsley or cilantro, chopped
Coconut Broth:
- 2 tbsp rapeseed oil
- 1 red chili, chopped
- 1 lemongrass stalk, minced
- 1 tbsp grated ginger
- 400 ml coconut milk
- 200 ml fish stock
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp curry
Instructions:
1. Cut the chilled fish fillets into pieces and place them in a food processor. Blend until finely minced. Add all other ingredients for the fish balls and mix until smooth. Place the mixture in the refrigerator.
2. Heat rapeseed oil in a pot and sauté the chili, lemongrass, and ginger for a moment. Add coconut milk, fish stock, and all spices. Bring to a boil and let simmer on low heat with a lid to enhance the flavors. Taste and adjust seasoning if necessary.
3. With wet hands, shape the fish mixture into evenly sized balls. Gently place the fish balls into the simmering broth. They will cook for 10-15 minutes depending on their size.
4. Finish with chopped parsley or cilantro and serve with boiled rice or noodles.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 25 g
Carbohydrates: 30 g
Fat: 15 g
Fiber: 2 g

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