Estimated reading time: 4 minutes
Eating with the seasons is a good idea, you eat what nature has to offer you at that moment, and the taste is often at its best. For the next recipe I got my inspiration from the Ocean Cookbook, which is now available in your fish store! For these fish balls you can ask your fishmonger for “flaky whitefish”. Think of haddock, ling, hake or cod. You can make this fish balls with sweet and sour sauce recipe all year round with the fish that is available at that time. By doing this you give nature a helping hand and you can give the fishing chain a helping hand. Making the fish balls is super easy and you can also freeze them very easily.
Codfish
Cod, known for its soft white meat and meaty texture, is a beloved fish in Dutch cuisine, where it is often used in traditional dishes such as kibbeling and stamppot. This species swims in the fresh, cold waters of the Atlantic Ocean and the North Sea.
However, due to overfishing, cod has suffered a worrying decline in population, leading to strict fishing quotas and sustainable initiatives such as MSC certification, which rewards responsibly caught fish. It is essential to consciously choose sustainable options so that this delicious fish can continue to have a place on our plates in the future.
Fish balls are very tasty, they are made with flaky white fish such as cod. They bring the flavors of the sea together with herbs and taste delicious with a sweet and sour sauce. Ideal for a snack or as a side dish with a meal.
The recipe below for fish balls with sweet and sour sauce seems to have a very long shopping list. But I think you already have most of the herbs and spices at home! You basically get three (!) recipes in one from me! The fish balls, the sweet and sour sauce and sweet and sour spicy cucumber. That's what I call a great recipe.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Fish balls with sweet and sour sauce
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Ingredients:
- 450 gram codfish - (or other white fish such as ling, hake or haddock).
- 150 gram cornstarch
- 60 gram wheat flour
- 35 gram granulated sugar - (or sugar substitute)
- 1 el baking powder
- 2 shallots - XNUMX onion - shredded
- 4 toes Garlic - XNUMX onion - shredded
- 3 spring onions - cut into fine rings
- 1 el salt
- 100 ml water
- 1 ei - knocked loose
- 1 tl ground black pepper
- 1 el masala spice mix
For the sweet and sour sauce:
- 1 tin can tomato paste
- 150 ml pineapple juice - canned
- 2 cloves of garlic - extra finely chopped
- 1 shallot - extra finely chopped
- 1 el Brown sugar
- 4 el White wine vinegar
- 2 el soy sauce
- ½ tl chili powder
- 1'' tl cornstarch - dissolved in 1 tbsp water
For the vegetable mix:
- 1 yellow bell pepper - in cubes
- 1 Red pepper - in cubes
- 1 green pepper - in cubes
For the pickled cucumber:
- 1 cucumber - cut into diagonal slices
- 100 ml white vinegar
- 3 el granulated sugar - (or sugar substitute)
- 1 red pepper - cut into rings
- 1 teen Garlic - cut into slices
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- We start with the fish balls. These have to be in the fridge for a day so we are going to prepare the fish mix to make it the next day. So start by preparing all the ingredients for the fish balls.
- Grab a frying pan and add a layer of water and bring to the boil. Place the cod in it and let it cook slowly. Turn after a few minutes so that it is completely cooked. Then drain in a colander. Place in a large mixing bowl and pull out the meat with two forks.
- In another bowl, combine the cornflour, flour, salt, shallot, garlic, masala, pepper, spring onion and baking powder. Add the water and mix again.
- Add the fish and the beaten egg. Mix everything until a nice dough is formed. Cover with foil and put in the fridge.
To make the sauce:
- Chop the onion and garlic and fry them together with the tomato puree in the saucepan for three minutes in a little oil. Then add the pineapple juice, vinegar, caster sugar, soy sauce, and chili powder and mix with a whisk and let it boil for a while. Then add the cornflour paste and let it simmer for a while on low heat. Your sauce is now ready, let alone ready to use.
To make the cucumber:
- In a saucepan, heat the vinegar with the sugar until the sugar is completely dissolved. Pour into a bowl and add the cucumber, garlic and red pepper. Set aside in the refrigerator until use.
Making the balls:
- Take the bowl out of the fridge and place a bowl with some water in it next to it. You moisten your hands and roll into balls until you run out of dough.
- Heat a 500 ml sunflower oil in your wok and fry your balls in it about 5 pieces at a time until they are golden brown. (After frying, pour the oil into a pan, you can use it again if necessary).
- Place them on a paper towel to drain.
- Chop the peppers into cubes and stir fry them for 5 minutes in the (clean) wok. Pour in the sweet and sour sauce and add the balls. Mix well and serve immediately with the cucumber.
- Delicious bites!
More inspiration? Then take a look at these recipes that are all made with MSC-certified fish or shellfish.
This hake with Cantonese glaze, restaurant worthy!
Or this baked turbot with samphire pesto.
And for a delicious lunch you can make this tuna melt sandwich!
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
Fish balls with sweet and sour sauce
Delicious !