Cod Fish Balls in Sweet and Sour Sauce

Recipe

Light & Airy: Cod Fish Balls in Sweet and Sour Sauce

Seafood in a new way, sweet and sour accents the fish. You can substitute the cod with sole, halibut, catfish or tilapia.

MAKES 26 BALLS (ABOUT 1 INCH)

COOK THE FISH

1 LB fresh cod fillets

Steam the fish in a steamer, or in a large pan, cover fillets with water, and boil until the water is all gone, up to 5 min. Let cool. Transfer to a large bowl and break into pieces.

FLAVOR THE FISH

2 cloves garlic, crushed in a press
1 TB parsley, finely chopped
3 scallions, sliced thinly
1/2 carrot, grated
1 jalapeño, diced
1 tsp salt
1/2 tsp black pepper
2 eggs
3/4 CUP panko bread crumbs

1 CUP spelt flour, set in a bowl

Add all the ingredients, except flour, to the pieces of fish, and mix well. (I used a potato masher to work the fish into tiny bits.) To make 1-inch balls, take a small amount in the middle of your palm and really squeeze the mixture, passing it back and forth, then roll lightly to create the ball. Lastly, roll the balls in the spelt flour.

FRY THE BALLS

canola-coconut oil

Heat about 1/4 inch of oil in a large skillet. Drop balls in carefully, do not overcrowd. Fry until golden brown, this cooks quickly, so turn frequently with tongs. Drain on paper towels.

recipe

SWEET AND SOUR SAUCE

If you have any leftover sauce, save it to use on sandwiches, or as part of a tangy salad dressing.

MAKES ABOUT 1.5 CUPS

IN A SAUCEPAN

1/2 CUP peach preserves
1 tsp ginger, grated
2 TB cognac
4 TB First Field Jersey ketchup
1/2 cup cider vinegar
1 TB tamari
1 clove garlic, crushed in a press
1 tsp cornstarch
1/4 tsp cayenne
1 tsp Thai red curry powder

1 TB sesame seeds, for garnish

Add all ingredients except sesame seeds to a saucepan and simmer until thick, about 10 min. Let cool a bit. Transfer to a blender to smooth it out. Move to a bowl and sprinkle the top with sesame seeds.

 

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