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Fish Dumplings

creative.chef's picture
  Skinless white fish 2 Pound
  White breadcrumbs 1⁄2 Cup (8 tbs) (Fresh Ones)
  Chopped parsley 1 Tablespoon
  Shrimp 1⁄2 Pound, peeled
  Cooked peas 1 Cup (16 tbs)
  Canned corn 1⁄2 Cup (8 tbs)
  Diced sweet red peppers 3 Tablespoon
  Cornstarch 3 Tablespoon
  Oil 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Water 2 Cup (32 tbs)
  Chicken bouillon cube 1
  Orange juice 1 1⁄4 Cup (20 tbs)
  Bouquet garni 1
  Salt To Taste
  Pepper To Taste

1 Heat the oven to 400°F. Grind the fish with the onion and blend with the egg, breadcrumbs, parsley and seasoning.
2 Divide the mixture into small dumplings, about 1/4 cup each. Place the dumplings in a casserole and add the shrimp, peas, corn and red pepper.
3 Make the sauce: heat the oil in a pan, add the onion and cook for 3 minutes or until soft. Add the water, crumbled bouillon cube, orange juice, bouquet garni and seasoning and boil for 10 minutes. Pour the sauce over the fish, cover with a lid and cook in the preheated oven for 30 minutes.
4 Strain the fish, shrimp and vegetables, reserving the fish liquor, and keep warm. Pour the fish liquor into a pan and boil for 5 minutes. Mix the cornstarch with cup water and add to the sauce. Continue cooking until the sauce has thickened. Season to taste. Place the fish dumplings, shrimp and vegetables on a serving dish, and pour on the sauce.

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Fish Dumplings Recipe