fishballs with cilantro

Fishballs with cilantro are a perfect snack or side dish for parties or hot weather periods. As the hot weather continues, we continue with a third hot weather comparable dish, after the ceviche and the watermelon-strawberry salad.

the inspiration for these fishballs comes from Veena Azmanov. It is something different from the classical meatballs, and I like the combination with the cilantro. Thanks to Veena I now also understand the difference between cilantro and coriander. Coriander are in fact the seeds of the cilantro plant. In dutch we have only one word for both, so up to now recipes with cilantro/coriander have been confusing sometimes.

Many kinds of white fish can do for this recipe. As Pangasius is currently my favourite fish, I used this one for the fishballs. Previous recipes for which I used Pangasius: ceviche and Pangasius in tomato-saffron sauce.

fishballs with cilantro

Fishballs with cilantro is a very easy snack or side dish that is perfectly suited for warm weather.

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Course Side Dish, Snack

Cuisine Asian, Mediterranean

Servings 12 fishballs

Ingredients

  

• 250 gram Pangasius
• 20 gram fresh cilantro
• 2 slices white bread toast format
• 1 clove garlic
• 1 shallot
• 1 cm fresh ginger
• 1 white of an egg
• 1 teaspoon coriander seeds
• salt and pepper to taste

Instructions

 

• Wrap the fish in kitchen paper, to remove moisture.
• Remove the crust from the bread, and mix the white in the kitchen robot.
• Crush the coriander seeds in a mortar.
• Peel and cut the ginger, shallot, garlic coarsely.
• Cut the cilantro coarsely, and put it with the garlic, shallot, ginger and coriander seeds in the kitchen robot to mix it.
• Now cut also the Pangasius coarsely and mix it with the kitchen robot.
• Add 3/4 of the breadcrumbs and the cilantro mix to the Pangasius. Also add the egg-white and pepper and salt. Mix again and check whether the dough is consistent. If needed, add some additional breadcrumbs.
  
• Make fishballs of the dough.
  
• Heat olive oil in a pan, and bake the fishballs for three minutes on both sides.
  

Keyword cilantro, fishballs

You can eat the fishballs warm or cold with a more or less spicy sauce, as you wish. As it is pefectly preparable beforehand, they can also be a good snack for parties.

Meanwhile you still have an egg yolk that wasn’t used. You can mix it with the remaining breadcrumbs and also bake it in the pan. Your guests might wonder what that single yellow ball is about 🙂